International Beer Day: Welsh Leg of lamb with Beer, garlic and Rosemary

Beer is a fabulous ingredient for cooking with!

Beer is delicious sipped with both sweet and savoury baked goods but did you know that it adds lightness to a batter mix, a rich flavour to soups or stews that makes them taste like they’ve been simmering for hours and, beers with a sweet or nutty taste, can add depth to desserts.

So, if you are thinking of doing more than making the ultimate beer Welsh rarebit, here is a super simple mouth-watering recipe for your Welsh leg of lamb.

Recipe: Welsh Leg of lamb with Beer, garlic and Rosemary


  • 2 tbsp olive oil
  • 2 kg lamb shoulder (approx. weight)
  • 2 onions, halved and sliced into wedges
  • 4 garlic cloves, thinly sliced
  • 1 large rosemary sprig (or thyme if you don’t have rosemary)
  • 1 bay leaf
  • 250 ml Beer – we like a stout for this but any will do.
  • 60 ml malt vinegar
  • 250 ml chicken stock
  • 1 tbsp brown sugar
  • 1 tbsp mustard – optional (any type will do)

Preparation Time: 20 mins
Cooking Time: 210 mins
Serves: 8


  1. Preheat the oven to 160°C.
  2. Remove the rosemary leaves from the stem. Use a small knife to make incisions big enough for a garlic to fit in all over the lamb and stuff the garlic cloves and rosemary into the holes.
  3. Heat the oil in a flameproof, heavy-based casserole dish over high heat. Cook the lamb, skin side down, for 5 minutes, or until the fat is golden brown. Turn over and cook for another 5 minutes.
  4. Strew the onion and bay leaf over the lamb, then season well with sea salt and freshly ground black pepper. Use a large spoon or tongs to push the ingredients around in the pan, so the onion starts to sizzle in the oil. Cook for 5 minutes, or until the onion smells sweet and just starts to colour. If you like, you could spread a little mustard over the skin.
  5. Add the stout, vinegar, stock and sugar. Give the pan a shake to loosen any bits that are stuck.
  6. Cover with a tight-fitting lid, then transfer to the oven and bake for 2½-3 hours, or until the lamb easily pulls away from the bone. Remove from the oven, leave to rest for a while.
  7. Delicious served with your favourite “Sunday Lunch” vegetables or simply with some hot buttered new potatoes and green beans.

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