Honey Glazed Leg Recipe

Leg of sheep roasts is a popular choice for family get-togethers and holiday celebrations. It is known as a large piece of meat that can feed many people. If you are a leg of sheep meat fan, then chances are you have your own tried and true recipe. If not, or if you are looking for a new taste sensation, why not try this recipe?

It is easy, and it is fabulously delicious! There are plenty of wonderful recipes on the web but this one simply can’t be beaten in taste and quality. Leg of sheep is a crowd pleaser. For many, the holidays just aren’t complete without one. Take our glazed roast to your next celebration and watch it disappear in a cloud of a satisfied and smiling guess.

When purchasing your leg of sheep or mutton try to get grass fed meat. It is the tastiest and the most nutritious. This recipe requires your leg to be boneless. Most options for a leg are boneless already, but if you need to have yours deboned, any butcher can do this for you at time of purchase. If you are having it deboned by the butcher try to buy the shank end of the leg, this part will provide the most meat.

If your meat is frozen, thaw it 24 to 48 hours before you cook it. Be sure to thaw it in the refrigerator only. This is the only way to forego bad bacteria from setting in during the thawing process.




  • 2 kg of leg of sheep
  • ½ cup honey
  • 3 tablespoons onion powder
  • 2 tablespoons parsley
  • 2 tablespoons fresh thyme, chopped
  • 2 teaspoons fresh lemon peel, grated
  • 2 teaspoons sage
  • 1 clove of garlic, minced
  • 3 tablespoons lemon juice
  • Salt and pepper to taste
  • Water
  • Toasted almonds to garnish (optional)
  • Flour or cornstarch (optional)
  • You will also need some butcher’s string.


  1. Take the meat out of the refrigerator and let it sit out for 20-30 minutes before you prepare it to cook.
  2. Preheat the oven to 180 degrees C.
  3. In a mixing bowl, combine the onion powder, thyme, parsley, garlic and lemon peel. Stir.
  4. In a separate bowl combine the honey and lemon juice until well blended.
  5. Leave both mixtures separate and turn to the meat.
  6. Place the leg of sheep on a platter or counter top with the meat side facing up. Season it with enough salt and pepper as you like. Then, taking the honey glaze, brush or “frost” your meat cut all over the top of the meat. Try to cover it completely and as evenly as possible. Save some honey glaze for later.
  7. Sprinkle the herb mixture on top of the honey glaze. Be sure to sprinkle it evenly until all is used.
  8. Roll the meat up into a log shape.
  9. Taking butcher string, tie the ends and the middle to keep the roll together while it cooks.
  10. Rub more of the honey glaze over the outside of your roll.
  11. Grease a roasting pan on all sides.
  12. Place your meat into the pan and slide the whole thing into the oven
  13. For a beautiful medium-rare roast (which is what you want to strive for!) Let it roast for about 20-25 minutes per 500grams.
  14. Check your roast with a meat thermometer. It should have an internal temperature of 62 degrees C.
  15. When the sheep leg is done take it out of the oven.
  16. Brush with more honey glaze. If you have used it all then you can also brush your roast with some of the meaty drippings from the bottom of the pan.
  17. Allow the roast to sit for between 5-10 minutes then you can carve your masterpiece.
  18. For a beautiful glaze for guests to pour over the roast, add ½ to ¾ cup of warm water to the roasting pan and scrape the pan to get more meaty bits into the sauce. Stir well over medium heat. If you would like to thicken this into a gravy you can thicken it with a little flour or cornstarch.

This roast is just lovely served with potatoes fixed any style and a garden salad with crusty bread. It is also very versatile and will be delicious with your traditional holiday side dishes. This is definitely a meat for celebration.

It is the “Grande dame” of them all-meat of excellence to impress royal families worldwide and your family for any celebration or night of the week.