SUNDAY LAMB ROAST

SUNDAY LAMB ROAST

A proper Sunday centrepiece.

The Half Lamb Pack includes a generous bone-in lamb leg — perfect for a relaxed Sunday lunch with crispy potatoes, roasted vegetables and plenty of gravy.


SERVES
6–8


PREPARATION
15 minutes


COOKING
Approximately 1½–2 hours, depending on the size of the leg and preferred doneness


RESTING
15–20 minutes


WHAT YOU'LL NEED

For the lamb:

  • 1 Country Meat Bone-In Lamb Leg Roast — approximately 2.5kg
  • 3 tbsp olive oil
  • 4 garlic cloves, crushed
  • 2 tsp dried rosemary
  • 1 tsp dried thyme
  • 2 tsp salt
  • 1 tsp freshly ground black pepper
  • 1 lemon
  • A few sprigs of fresh rosemary or thyme

For the roast vegetables:

  • 1kg potatoes, peeled and halved
  • 4 carrots, peeled and roughly chopped
  • 2 onions, quartered
  • 2 tbsp olive oil
  • Salt and pepper

For the gravy:

  • Pan juices from the lamb
  • 1 tbsp flour
  • 500ml beef or lamb stock


METHOD

  1. Take the lamb out of the refrigerator and allow it to come towards room temperature before cooking.
  2. Preheat the oven to 180°C.
  3. Pat the lamb dry with paper towel.
  4. Mix the olive oil, crushed garlic, rosemary, thyme, salt and black pepper to make a simple rub.
  5. Rub the mixture generously all over the lamb. Squeeze over the lemon and place the lemon halves and fresh herbs around the lamb in the roasting tray.
  6. Place the potatoes, carrots and onions around the lamb. Drizzle the vegetables with olive oil and season.
  7. Roast until the lamb reaches your preferred level of doneness. Use a meat thermometer for the most accurate result.
  8. Remove the lamb from the oven and transfer it to a board. Cover loosely with foil and rest for 15–20 minutes.
  9. While the lamb rests, make the gravy. Place the roasting tray over a low heat. Stir the flour into the pan juices and gradually add the stock, stirring until smooth and thickened.
  10. Carve the lamb across the grain and serve with the roasted vegetables and gravy.


COOK PROPERLY TIPS

Don't rush the roast.

A meat thermometer is the best way to achieve the doneness you prefer.

Most importantly, allow the lamb to rest before carving. This gives the juices time to redistribute through the meat, resulting in a more tender and flavourful roast.

And don't throw away the leftovers. Cold roast lamb makes excellent wraps, sandwiches, salads or quick weekday meals.

Sunday.
Gather everyone around the table.
Shop the ingredients