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Roast Guinea Fowl with Lemon and Rosemary

Course Main Dish
Cuisine British
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 2
Author Fiona Maclean


  • 1 Guinea Fowl
  • 1/2 Lemon
  • 2 cloves Garlic
  • 3 sprigs Rosemary
  • 1 tablespoon Olive Oil
  • 20 g Butter
  • Salt and Pepper
  • 2 tablespoons White Wine


  1. Pre heat the oven to 160c (fan) or 180c (regular) oven. Allow Guinea Fowl to reach room temperature
  2. Stuff cavity of the bird with half a lemon (cut lengthwise if possible) 2 sprigs of rosemary and a clove of garlic, peeled and sliced.
  3. Cut fine slits through the breast skin and fill each side with half the butter, half the remaining garlic clove and half the remaining rosemary
  4. put a little olive oil into the bottom of your roasting tin, then use the rest to rub all over the guinea fowl
  5. season the skin with seasalt and a little ground white pepper.
  6. place in the oven for about 1 hour 10mins
  7. Remove from the oven and tin, place on a carving board and cover with foil to keep warm while it rests
  8. Deglaze the roasting with a little white wine and reduce the mixture down. Now take the bird and turn it upsidedown on the carving fork to drain all the remaining lemon juices into the roasting tray. If you like you can thicken the mixture with a tiny amount of cornflour, but this isn't really necessary
  9. Carve the meat and serve with lemon gravy