| Inspiration | 10 of our favourite roast recipes
10 of our favourite roast recipes
Kiwis love of roast beef and lamb, particularly for lunch on the weekend, is nothing new, in fact, it’s part of our national identity and a source of pride for home-cooks and chefs alike.
With NZ Roast Day just around the corner, we decided to take a look at some of our favourite traditional and modern roast options.
Our love of roasts was passed down to us by the British. Traditionally, in Britain, a large joint of meat was roasted on a Sunday and then leftovers used for stews, pies, and cold cuts during the week.
These days, you can eat a roast dinner any day of the week but weekend roasts with the family that last for hours are about more than just a nice piece of beef or lamb. It’s nostalgic, ritualistic, and packed with tradition. For me the smell of a roast lunch instantly transports me to childhoods spent around the kitchen table; talking, laughing, and of course eating! The best bit? There are always leftovers for tomorrow.
Here’s a look at some of our favourite beef and lamb roast recipes.
Lamb legs are perfect when cooking for the family, and this recipe is no exception. The lamb cooks on a bed of potatoes and leeks which allows the flavours to infuse together beautifully. We love using leftover lamb in sandwiches or salads the next day.
We can’t think of a better family Sunday lunch or dinner than roast beef with all the trimmings -Yorkshire puddings, rich gravy and crispy roast potatoes.
This brilliant recipe was designed to offer something a little special. It provides both a visual feast as well as a delicious one, and I think this hits the mark. With lots of fresh flavours added to the mix it’ll be a meal like no other.
The fuss-free nature of this roast beef dish makes it a favourite in my home. While it's finishing cooking, simply reheat the cream-loaded potato gratin, then all that's required is a salad or a bowl of steaming hot, buttered seasonal greens to accompany.
The shoulder has an incredible flavour, and cooking it on a low heat for a long time gives you beautifully tender meat that falls off the bone. Smothered in a rich gravy from the cooking juices, you’ll be in heaven with this meal. And the best part is it’s dead simple to make.
This is what you’ve been waiting for; roast beef with all the trimmings. The beef is roasted in the oven and served with the Yorkshire puddings, gravy, and seasonal vegetables of your choice.
A nice variation on roast leg of lamb. The lamb is slowly cooked in a covered oven dish, rather like braising. Delicious minty aromas fill the kitchen when the moist lamb dish is cooking, and slow-baking the aubergine makes it almost melt into the sauce.
This is a special cut of beef to roast – it’s essentially a piece of scotch fillet with the bone left in, and the texture and flavour is simply unbeatable. If you can’t find it in-store, ask your butcher. Because it’s so visually impressive with those great bones, it’s a knockout dish to serve when you’re entertaining – and easy to prepare as well.
Kiwi families love lamb roasts and this recipe is quick and easy to prepare yet absolutely delicious. To add extra colour and flavour to your lamb roast, quickly brown on both sides in a hot frying pan before roasting. We guarantee this will be a winner with the whole family!
Marinating the lamb rumps in this Asian-style marinade makes the lamb meltingly tender, if you can marinate over time for added flavor.
Posted by Shawn Moodie