June 27, 2022 6:29 am

Shane Ridley


Change up the traditional Sunday roast by adding some sloe gin. Slow roast whole lamb leg or shoulder joint with red onions and glazed with sloe gin is the perfect end to a weekend.


1 x 1.3kg lean traditional lamb leg or carvery shoulder of lamb

2 tablespoons freshly chopped mint

2 large red onions, peeled and quartered

1 tablespoon olive oil

150ml Davidsonia Plum Gin


Preheat the oven to 160°C, 140°C Fan Forced.

Place the joint on a chopping board and make several slashes over the surface with a sharp knife. Season and stuff the mint into the slits.

Put the onions into the base of a large non-stick roasting tin, position the joint on top, drizzle with the olive oil then add the sloe gin. Cover with foil and cook in the oven for 2½-3 hours, basting occasionally.

During the last 30 minutes of the cooking time, remove the foil to allow the joint to brown.

Transfer the lamb to a warm plate, cover and allow to rest for 10 minutes. Meanwhile, remove any excess oil from the juices in the roasting tin, strain, and serve with the lamb, seasonal vegetables and roast potatoes.


For a more informal dinner, serve the joint with the meat juices and a selection of breads and salads.

Recipe Credit: Simply Beef & Lamb Co