Dutch Oven Roast Lamb

A Dutch oven has its lid to the side exposing a perfectly cooked roast lamb surrounded by roast vegetables.

There is nothing like a roast cooked in a Dutch oven. Because of the cooking properties of the Dutch oven, it adds more flavor and moisture. And that is especially true for this savory roast leg of lamb.

This recipe could also be considered a ‘one-pot meal.’ The vegetables that are cooked as the side dish are included in the Dutch oven alongside the lamb. You can mix and match different root vegetables, depending on what you like or what you have on hand. 

Cooking in a Dutch oven offers a lot variations on how to cook. You can put it on a campfire, moving the coals aside to place under and on top, use charcoal briquettes, or in a barbecue, whether this is a closed grill or smoker.

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A close up of a roasted leg of lamb resting on roasted pumpkin and potatoes.
The Dutch oven helps to add flavor and moisture to this roasted leg of lamb.
Cubed root vegetables cover a leg of lamb in a Dutch oven ready to be roasted.
This recipe becomes a one pot meal with the side dish vegetables being cooked with the lamb.
Lamb is infused with garlic and rosemary ready to be added to the Dutch oven to roast.
A leg of lamb is infused with garlic and rosemary before being roasted in a Dutch oven.
A Dutch oven has its lid to the side exposing a perfectly cooked roast lamb surrounded by roast vegetables.
A roast lamb is a completely self-contained meal in this wonderful Dutch oven recipe.

Dutch Oven Roast Lamb Recipe

A Dutch oven has its lid to the side exposing a perfectly cooked roast lamb surrounded by roast vegetables.
There is nothing like a roast cooked in a Dutch oven for adding flavor and moisture and that is especially true for this Roast Leg of Lamb.
Preparation 20 minutes
Cook 1 hour 30 minutes
Ready in 1 hour 50 minutes
Servings 6 Servings
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  • 1 leg of lamb
  • 1 head garlic, sliced
  • 2 sprigs rosemary
  • extra virgin olive oil for drizzling
  • salt and pepper to taste
  • 2 yellow onions
  • 3 carrots
  • 3 roasting potatoes
  • 1/4 pumpkin


  • 1 Dutch oven
  • 1 bowl


  • Take a small sharp knife and pierce the lamb leg across the surface about an inch (2cm) deep.
  • In each hole, slide in a slice of fresh garlic and a sprig of rosemary. Drizzle some extra virgin olive oil over the lamb leg, and pat it with your hands to make sure there is an even coverage. Season it with salt and pepper.
  • Dice the onion, carrot, potatoes, and pumpkin into equally sized pieces about 1-inch square (2cm).
  • Add the carrots, potatoes, and pumpkin to a bowl then drizzle with a small amount of olive oil, sprinkle with salt and pepper, to taste, then toss gently to cover all the vegetables evenly.
  • Preheat the Dutch oven to about 350 degrees F (180 degrees C). Drizzle a small about of olive oil on the base. Sprinkle the base with the vegetables, place the leg of lamb on top and nestle in the vegetables. Place the lid on the Dutch oven.
  • Place the Dutch oven in a barbecue pre-heated to 350 degrees F (180 degrees C) then leave about 25 minutes per 1 pound (½ kg) of meat. Check doneness with a meat thermometer. Rare is 140 degrees F (60 degrees C), medium 150 to 160 degrees F (65 to 70 degrees C), well-done 165 degrees F (75 degrees C).

Nutritional Information

Calories: 436kcalCarbohydrates: 30gProtein: 53gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 152mgSodium: 178mgPotassium: 1499mgFiber: 4gSugar: 5gVitamin A: 9924IUVitamin C: 32mgCalcium: 66mgIron: 6mg

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  1. 5 stars
    I had never made lamb in a Dutch oven before, but wanted to try it as I love my D.O. I used a 3.36lb. boneless lamb leg. Cooked as directed for an hour and 40 minutes and it. is. superb!! Thank you for this recipe!

  2. 5 stars
    Love this recipe…I’ve made it twice over the campfire. A real crowd pleaser. Smells delicious while cooking too! I substituted acorn squash for the pumpkin and it tasted very nice.

  3. 5 stars
    It turned out very well!! Thanks for the warning about the lamb possibly not browning and to use a meat thermometer. BTW, I had to laugh at the “bushel” of garlic….in the US, that’s about 8 gallons. I love garlic, but….I used about 1/4 chopped.