Mad Butcher's Butcher Est. 1971

+09 521 0903

Lemon and Thyme Easy Carve Leg of Lamb with Root Vegetables


- 1.5kg easy carve Quality Mark leg of lamb
- 6 tbsp olive oil
- 1 tbsp thyme leaves
- 1 tbsp thyme leaves Zest and juice of 2 lemons
- 2 bunches baby carrots peeled and washed
- 2 bunches spring onions
- 4cm long with onion bulb attached
- 12 baby chat potatoes
- halved
- 2 bunches asparagus
- ends trimmed
- Fresh thyme leaves and lemon zest to garnish
Serves : 4
Cooking time: 1hr 40mins


1. Pre‐heat oven to 180°C. Mix the olive oil, thyme, zest and lemon juice. Season and spoon half the mixture over the lamb and toss the other half through the vegetables.

2. Place lamb into a roasting dish and bake for 15 minutes before adding the tossed vegetables and cooking for a further hour. Add the asparagus and cook a further 5 minutes

3. Rest the meat under foil in a warm place.

To serve, slice the lamb and serve with the vegetables, scattered with fresh thyme leaves and lemon zest.

Recipe from Beef + Lamb New Zealand Inc, 


Tandoori-spiced chicken drumsticks

Tandoori-spiced chicken drumsticks

Heat oven to 200C. Make three deep incisions in the flesh of each drumstick, without cutting right through. Place drumsticks in a ceramic dish. Combine lemon juice, ginger, garlic, salt and chilli powder into a paste and rub all over the chicken pieces. Set aside for...

Baked Lemon Grass and Chilli Chicken

Baked Lemon Grass and Chilli Chicken

Preheat oven to 200°C. Place chicken breasts in a shallow baking dish. Combine all other ingredients and pour over the chicken. Bake until the chicken is cooked through and golden (about 30 minutes). To check whether it is done, insert a skewer into the thickest part....

Roast chicken and caramelised alliums

Roast chicken and caramelised alliums

Heat oven to 200C. Line a large roasting tray or dish with baking paper for an easy clean up. Leaving the skins on, cut the banana shallots in half lengthways, slice 1cm off the top of the garlic bulbs and quarter red onions. Wash and pat chicken dry, stuff with lemon...