How to cook the perfect roast lamb
Delicious family lamb recipe
6 - 8
Serves
20 mins
Prep Time
4 hrs
Cook Time
A roast leg of lamb is one of those dishes that never goes out of style, and once you know the basics, it’s easy to master. Whether you’re cooking for a crowd or just your family, the key is to make sure you get that perfect balance of crisp, golden exterior and tender, juicy interior. The process is simple: season, roast, rest, and enjoy.
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Ingredients
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.
Nutrition Information per Serving (g)
Energy
Protein
g
Total Fat
g
Saturated Fat
g
Carbs
g
Dietary Fibre
g
Sodium
mg
Iron
mg
Zinc
mg
Vitamin B12
µg
