Ultimate guide to roasting New Zealand beef and lamb

If you’re looking to feed a crowd or simply want to stretch your dollar further, affordable cuts of New Zealand beef and lamb are your secret weapon for a big, satisfying roast. There’s no need to spend a fortune to serve up a delicious meal that brings everyone together. The best part? These value-friendly beef and lamb cuts are not only easy on the wallet but also pack plenty of flavour and tenderness when cooked right. Whether you’re planning a family get-together, a Sunday roast, or just want plenty of leftovers for the week, choosing the right roast cut means you can enjoy all the tradition and taste of a classic New Zealand roast beef or roast lamb dinner—without breaking the bank. Pull up a chair and let’s chat about the best affordable beef and lamb cuts for roasting, how to cook them to perfection, and a few tips to make your next big meal both budget-friendly and absolutely delicious.

Why choose New Zealand beef and lamb?

Let’s start with the basics. New Zealand beef and lamb are some of the finest you’ll find anywhere. Our animals graze on lush, green pastures, which means the meat is naturally tender and full of flavour. Plus, you’re getting a good dose of protein, iron, and all those important nutrients. It’s food you can feel good about serving to your family.

a person is pouring gravy into a green bowl of roast meat and potatoes on a table.

The best beef cuts for roasting

Bolar Roast

First up is the trusty bolar roast. This cut comes from the shoulder and is a real kitchen workhorse. It’s lean, affordable, and perfect for slow roasting. Give it a good rub with your favourite herbs, pop it in the oven with some stock and veggies, and let time do the rest. The result? Tender, tasty slices that are perfect for feeding a crowd or tucking into sandwiches and salads during the week.

Corned Silverside

Corned silverside is a Kiwi classic, especially when you want a roast that’s a bit different. Taken from the hindquarter and cured in a brine, it’s got that signature pink colour and savoury taste. Traditionally simmered, but you can also slow roast it for a change. Serve with mustard sauce, steamed greens, and a pile of fluffy potatoes for a meal that takes you straight back to Nana’s kitchen.

Brisket

Brisket is the cut for those who love a bit of patience in the kitchen. It comes from the breast or lower chest and is known for its deep, beefy flavour. Brisket is happiest when roasted low and slow, allowing all that connective tissue to break down and the meat to become beautifully tender. Pop it in the oven with onions, garlic, and a splash of stock, and let it work its magic. Brisket is perfect for hearty family meals, and the leftovers are just as tasty the next day.

Topside Roast

Topside is a lean cut from the hindquarter and a budget-friendly option. It’s best when slow-roasted or cooked at a lower temperature to keep it tender. This cut is ideal for family dinners where you want plenty of meat without spending a fortune.

Rump Roast

Rump roast is another favourite for roasting. It’s got a robust, beefy flavour and is best cooked slowly to tenderise the meat. If you’re after a roast that’s great for leftovers, rump roast is your friend. Slice it thinly for sandwiches or add to stews during the week.

Great lamb cuts for roasting

Leg of Lamb

The leg of lamb is a true star of any roast dinner. It’s tender, full of flavour, and perfect for feeding a crowd. You can buy it bone-in or boneless, depending on your preference. A simple rub of garlic, rosemary, and olive oil brings out the best in this cut. Roast it until it’s pink and juicy, and you’ll have everyone asking for seconds.

Shoulder of Lamb: Bone-In vs Rolled

Now, let’s talk lamb shoulder, because there are two main ways you’ll find it at the butcher: bone-in and rolled. The bone-in shoulder is just as it sounds, with the bone left in. This cut is perfect for slow roasting, as the bone helps to lock in moisture and adds extra flavour to the meat. You’ll get those lovely, juicy slices and a bit of drama when carving at the table. It’s a bit more rustic and perfect for a family feast.

A rolled shoulder roast, on the other hand, has had the bone removed and the meat neatly rolled and tied. This makes it easier to carve and a bit tidier on the plate, while still delivering all that rich lamb flavour. Rolled shoulder is great if you want something easy to slice and serve, and it still responds beautifully to slow roasting with herbs and garlic. Both options are delicious, so it really comes down to whether you want the traditional feel of a bone-in roast or the convenience of a rolled one.

Forequarter Roast

The forequarter roast comes from the front section of the lamb and is a real winner for slow roasting. It’s got a good mix of meat and fat, which means you end up with a juicy, flavoursome roast that’s hard to beat. This cut is a bit more forgiving if you forget about it in the oven for a little while, and it’s perfect for feeding a hungry crowd. Serve it with plenty of gravy and roasted veggies for a meal that’ll have everyone coming back for seconds. Use this in recipes that use either lamb legs or lamb shoulder for great results.

Lamb Loin Roast

The lamb loin roast is a lean and tender cut that’s full of flavour. It’s great for those who want a smaller roast but don’t want to sacrifice taste. Cook it medium rare and serve it with your favourite sides for a delightful meal.

a casserole dish filled with meat and potatoes on a table

a white plate topped with a plate of roast lamb surrounded by potatoes on a checked table cloth

Tips for Roasting New Zealand Beef and Lamb

Bring the meat to room temperature before cooking. This helps it cook evenly.
Season generously. Salt, pepper, garlic, and fresh herbs like rosemary or thyme work wonders.
Use a meat thermometer to get the perfect doneness without guessing.
Let the roast rest after cooking. Cover it loosely with foil and let it rest for 10-15 minutes to keep those juices locked in.
Don’t forget the sides. Roasted vegetables, creamy mashed potatoes, or a fresh salad complement your roast beautifully.

Choosing the right cut of New Zealand beef or lamb for roasting doesn’t have to be complicated. Whether you go for a bolar roast, brisket, leg of lamb, or a forequarter roast, you’re guaranteed a delicious meal that brings everyone to the table. Remember, a good roast is all about simple ingredients, patience, and a little love.