Roast Lamb with Milk and Sage Recipe

PREP: 15 mins COOK: 50 mins Add to My Favourites

Fancy something a bit different? This roast lamb with milk and sage recipe is just for you. Get the whole family round and cook in 50 fuss-free minutes.

3 Ratings


Serves 4 to 6

  • 1 x 1.3kg rolled shoulder of lamb
  • 1 tbsp rapeseed or olive oil
  • Salt and pepper
  • 600ml evaporated milk
  • 3 garlic cloves, peeled
  • 12 sage leaves 
  • 3 whole cloves
  • 1 tbsp cornflour



Pre-heat the oven to Gas Mark 5/190°C.


Heat the oil in a large frying pan, season the meat with salt and pepper.  Brown the meat all over for 2-3 mins.


Meanwhile, gently heat the milk in a saucepan until simmering then remove from the heat. 


Place the lamb in an ovenproof dish, add 2/3rds of the milk, the whole cloves of garlic, sage and cloves.  Roast in the oven for 20 mins. Turn the meat over and add the remaining milk. Turn again after a further 20 mins then cook for a final 10 to 20 mins.


Drain the meat juices from the roast (reserving the meat juices) wrap the joint in aluminium foil. Sieve the juices, making sure the soft garlic cloves are pressed through too. Add the cornflour mixed with 1 tbsp cold water to the sauce, bring to the boil and adjust the seasoning. Simmer for 1-2 mins.


Slice the lamb and serve with the sauce seasonal vegetables.

Chef's Tip

Don't worry if the milk forms a skin during cooking: just stir gently when you turn the roast.


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