Whole Roasted Lamb Recipe


  • 1 whole lamb (about 25-30 lbs)
  • 1 cup olive oil
  • 2 tbsp dried oregano
  • 2 tbsp dried thyme
  • 2 tbsp paprika
  • 1 tbsp ground cumin
  • 10 cloves garlic, minced
  • Salt and pepper to taste
  • 4 cups chicken or beef stock


  1. Preheat your oven to 350°F.
  2. Mix the olive oil, dried oregano, dried thyme, paprika, ground cumin, minced garlic, salt, and pepper to make the marinade.
  3. Place the whole lamb on a large roasting pan with a rack. Using a sharp knife, pierce the lamb all over, going through the skin and into the meat.
  4. Pour the marinade all over the lamb, rubbing it into the meat with your hands. Make sure to get the marinade into all the crevices and slits.
  5. Pour the chicken or beef stock into the bottom of the roasting pan.
  6. Roast the lamb in the preheated oven for about 4-5 hours or until the internal temperature reaches 145°F.
  7. Baste the lamb every 30 minutes with the juices that accumulate in the bottom of the pan. Cover the lamb loosely with foil if it starts to brown too quickly.
  8. Once the lamb is fully cooked, remove it from the oven and let it rest for 20-30 minutes before carving and serving.

Serve the lamb with your favorite sides, such as roasted vegetables, potatoes, or a salad. Enjoy!

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