Wood-Fired Oven Roast Leg of Lamb with Potatoes

Why Cook a Leg of Lamb in a Wood-Fired Oven?

When it comes to wood fired oven cooking, lamb is one of the best proteins to master. The radiant heat, natural smoke, and steady roasting temperature work together to create tender, juicy meat with a beautifully caramelised crust.

Here’s why this method is perfect for your lamb roast:

• Natural wood smoke enhances the flavour without overpowering the meat.

• High, even heat gives the leg a gorgeous sear while slowly cooking it through.

• Retained moisture thanks to the gentle, enclosed cooking environment.

• Aromatic layering—you can add fresh herbs, garlic, citrus, or even wine to your pan for extra depth.

It’s the ultimate upgrade to your Sunday roast—and the perfect centrepiece for any occasion.

Related: Beyond Pizza - Roasting, Smoking and More with Your Wood-Fired Pizza Oven

Ingredients (Serves 6–8)

For the lamb:

• 1 whole leg of lamb (around 2.5 – 3 kg), bone-in

• 4 cloves garlic, sliced

• 1 bunch of rosemary

• 1 bunch of thyme

• 2 tablespoons extra virgin olive oil

• Juice of 1 lemon

• Salt and freshly ground black pepper

For the potatoes:

• 1.5 kg baby potatoes or kipflers, halved

• 1 red onion, sliced into wedges

• 4 cloves garlic, crushed

• Olive oil

• Sea salt

• Fresh rosemary or thyme

Optional: a splash of white wine or stock for extra pan juices

Preparation: Fire Up Your Oven

Before you start prepping the lamb, get your wood-fired oven ready.

1. Fire it up early: It usually takes 45–60 minutes to bring your oven to roasting temperature (around 200–220°C). Use seasoned hardwood like ironbark or red gum for consistent heat and aromatic smoke.

2. Distribute the coals: Once your oven is hot, push the coals to the side or back to create indirect heat. Use a metal baking door to control temperature during cooking.

3. Use a heavy roasting tray: Cast iron or enamelled trays work best to hold heat and develop flavour.

Method

1. Prepare the Lamb

• Make small incisions all over the lamb using a sharp knife.

• Insert slices of garlic and sprigs of rosemary into the cuts.

• In a small bowl, mix olive oil, lemon juice, salt, pepper, and chopped thyme.

• Rub this mixture generously all over the lamb, ensuring it’s well coated.

• Let the lamb sit at room temperature while you prep the potatoes.

2. Prep the Potatoes

• Toss halved potatoes, onion wedges, and crushed garlic with olive oil, sea salt, and a handful of rosemary.

• Arrange them in the base of your roasting tray. They’ll sit underneath the lamb to soak up the juices and develop a golden, crispy crust.

3. Assemble the Roast

• Place the lamb leg on a roasting rack or directly over the potatoes.

• For extra moisture and depth, pour a splash of white wine or chicken stock into the tray.

• Cover loosely with foil for the first part of the cook to retain moisture.

Cooking Time & Tips

Roasting guide (approximate):

• For medium-rare: Roast for 25 minutes per 500g

• For medium: Roast for 30 minutes per 500g

• For well done: Roast for 35 minutes per 500g

So for a 3 kg leg of lamb, you’ll want about 2.5 hours in total, including resting time.

Pro Tips:

• Rotate the tray occasionally to ensure even cooking if your oven has hot spots.

• Add more wood as needed to maintain consistent heat—don’t let the oven cool too much.

• Rest the lamb for 15–20 minutes after removing it from the oven. Cover with foil to retain heat.

Serving Suggestions

Slice the lamb against the grain and serve it with the roasted potatoes on a wooden board or platter for a beautiful rustic presentation. Pair with:

• A simple Greek salad with cucumber, tomato and olives

• Mint yoghurt or chimichurri for freshness

• Flatbread warmed in the pizza oven

• A bold Aussie shiraz or grenache to match the smokiness of the lamb

It’s the perfect combination of comfort and class—and a guaranteed crowd-pleaser.

More Wood Fired Oven Recipes Coming Soon

If you’ve been looking for outdoor cooking ideas that go beyond pizza, this roast leg of lamb recipe is a fantastic place to start. One of the greatest things about owning a pizza oven is its versatility. From roasts and veggies to desserts and fresh bread, the possibilities are endless.

At Authentic Pizza Ovens Australia, we’re passionate about helping you get the most out of your wood-fired experience. Our ovens are handcrafted in Portugal, built to last, and designed to be the centrepiece of your outdoor entertaining area. Whether you're after traditional styling or a modern finish, we've got a model to suit every Aussie backyard.

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