Mad Butcher's Butcher Est. 1971

+09 521 0903

Roast Lamb


- 1 whole leg of Quality Mark lamb
- trimmed
- 6‐8 cloves garlic
- peeled and cut into slivers
- Fresh rosemary sprigs
- 2‐3 Tbsp olive oil
- Salt and pepper
Serves : 8
Cooking time:


Note the weight of the lamb and leave at room temperature, covered for 30 minutes. Pierce with a sharp knife and add slivers of garlic and rosemary sprigs. Brush with oil, season and place on an oven rack in a roasting dish.

Preheat the oven to 170ºC and roast the lamb for 15‐20 minutes per 500g (fan‐forced) or until cooked to your liking. Insert a skewer into the thickest part of the leg to the bone, and when the juices run clear the lamb is cooked.

Remove from the oven and rest 25 minutes in a warm place before carving.


Cooks Tip

To make gravy, drain all but 3 Tbsp juices from the roasting pan. Stir in 3 Tbsp flour, cook over a low heat for 2‐3 minutes, stirring well to remove lumps. Add 2 cups warm beef stock or water, scraping the bottom of the pan to incorporate the sediment, which is full of flavour. Simmer until thick and season to taste.


Recipe from Beef + Lamb New Zealand Inc, 


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