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How to Cook the Perfect Roast Lamb

Delicious Family Lamb Recipe

6 - 8

Serves

20 mins

Prep Time

30 mins

Cook Time

Roast lamb has a wonderful flavour and cooking slowly results in tender meat that melts in the mouth.

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Ingredients

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1 Quality Mark lamb leg

Method

To Select Cut

To Roast

1

There are a few different types of legs you can use.

2

A full bone-in leg includes meat from the whole lamb leg including the rump, topside, silverside and shank.

3

Readily available in most butchers and supermarkets – a classic, much loved kiwi roast that I love to serve.

4

The end bone makes a useful handle for carving.

5

The carvery lamb leg is made up of the shank, silverside and a small piece of topside, and is semi boned for easier carving.

6

This can also be rolled out, stuffed then rolled up and tied before roasting for a lovely tender result.

7

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.

8

This cut can either be roasted in the oven, or grilled on a BBQ over a medium heat.

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Nutrition Information per Serving (g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

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Energy

kJ

Protein

g

Total Fat

g

Saturated Fat

g

Carbs

g

Sugars

g

Sodium

mg

Iron*

mg

* Percentage of recommended daily intake (Aust/NZ)