How to Cook the Perfect Roast Lamb
Delicious Family Lamb Recipe
6 - 8
Roast lamb has a wonderful flavour and cooking slowly results in tender meat that melts in the mouth.
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1 Quality Mark lamb leg
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There are a few different types of legs you can use.
A full bone-in leg includes meat from the whole lamb leg including the rump, topside, silverside and shank.
Readily available in most butchers and supermarkets – a classic, much loved kiwi roast that I love to serve.
The end bone makes a useful handle for carving.
The carvery lamb leg is made up of the shank, silverside and a small piece of topside, and is semi boned for easier carving.
This can also be rolled out, stuffed then rolled up and tied before roasting for a lovely tender result.
A butterflied leg simply has the bone removed and the meat is opened out into a large flat piece – so you get the gorgeous flavour of the leg with a much quicker cooking time and much easier carving.
This cut can either be roasted in the oven, or grilled on a BBQ over a medium heat.