New Zealand Lamb
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    Sunday Roast

    New Zealand Lamb

    Cut:Cut: Leg

    Legs can be chilled or
    thawed from frozen

    Serves:Serves: 4-6

    Cooking time:Overall cooking time:

    2 hrs 40 mins

    Temperature:Temperature: 180°C

    Cooking method:

    1. Set the oven at 180°C. Place the lamb in a roasting dish and poke a thin small knife into it in about 20 places. In a bowl, mix the onion, garlic, rosemary, thyme and olive oil with some salt and pepper and rub this all over the lamb.
    2. Leave for 20 minutes, then rub it in again and place in the centre of the oven and roast for an hour. Turn the lamb over and add the parsnips to the roasting dish along with half a tea cup of hot water. Roast for 45 minutes, basting the lamb with the pan juices a couple of times.
    3. Turn the lamb over again and add the baby carrots. It will be cooked medium (which is lovely for leg of lamb) in another 20-40 minutes.
    4. Boil the potatoes in lightly salted water. Remove the lamb from the roasting dish and place in a dish loosely covered with foil and rest in a
      warm place for 20 minutes.
    5. Drain the potatoes into a colander, then using the pot they were cooked in, bring the cream and all but 1 tbsp of the butter to the boil. Return the potatoes to the pot and mash them with salt and pepper, keep a lid on the pot to keep warm.
    6. Bring another pot of lightly salted water to the boil and add the broccoli. Bring back to the boil and add the peas.
    7. Bring back to the boil and cook 2 minutes. Drain, reserving the liquid, then toss with the reserved butter and mint and keep warm. If you can, place the vegetable roasting dish on the hob then remove the vegetables. If not, pour the roasting juices into a saucepan.
    8. Place over a moderate heat, add the flour and stir to make a paste, then slowly add the juices from the leg of lamb and as much liquid from the vegetables to make a gravy. Taste for seasoning.

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