Korean Lamb Roast Recipe

(30 ratings)

korean leg of lamb
Preparation Time15 mins plus marinating
Cooking Time2 hours 30 mins
Total Time2 hours 45 mins
Nutrition Per PortionRDA
Calories590 Kcal30%
Fat28 g40%
Saturated Fat11 g55%

Our Korean leg of lamb is a flavour packed upgrade to the classic roast dinner. Our Korean rub made using gochujang, soy, rice vinegar, honey and sesame oil infuses the meat with a moreish mix of savoury and sweet flavours. Gochujang paste is a traditional savoury, sweet and spicy Korean condiment that can be found in Asian stores and in some supermarkets. It can be used to bring a flavour boost to many recipes, why not try our Korean style beef soup if you enjoy this Korean leg of lamb. We’ve served our leg of lamb with our irresistible sweet, spicy and sticky new potatoes. After making these once they’ll become one of your go-to favourites. They’re perfect for accompanying roast meats, or for an easy but crowd-pleasing side dish to bring to a buffet.



  • 1 leg of lamb (part-boned), around 2.5kg
  • 500g mini new potatoes
  • 2tsp sesame oil
  • 3tbsp sweet chilli dipping sauce
  • 1tbsp toasted sesame seeds

For the Korean rub

  • 100ml soy sauce
  • 3tbsp rice wine vinegar
  • 2tbsp honey
  • 3tbsp gochujang (a savoury, sweet and spicy Korean chilli paste)
  • 50g miso paste
  • 2tsp sesame oil
  • 5 garlic cloves, crushed


  1. Make small incisions in the flesh of the lamb. Mix together all the rub ingredients and rub into the lamb, getting the mixture right into the incisions. Cover and leave to marinate overnight for at least 4 hours.
  2. To roast the lamb, put it into a roasting tin double-lined with strong foil. Heat the oven to 180C, gas 4. Season the lamb then roast for 2 hours 30 mins, covering after 1 hour with foil.
  3. To prepare the potatoes, simply steam or boil them until tender then add the sesame oil, dipping sauce and seeds. Serve the carved lamb with the potatoes and steamed green beans.
Jane Curran

Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.