Roast Lamb

Name: Roast Lamb
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 6 servings
Cuisine: New Zealander
Ingredients: 2kg bone-in leg of lamb; 8 cloves garlic, cut into slivers; 4 sprigs fresh rosemary; 2 tbsp olive oil; 1kg agria or floury potatoes, peeled and quartered; 500g kumara (sweet potato), peeled and cut into chunks; 4 large carrots, peeled and halved lengthwise; 2 onions, quartered; 2 tbsp mint jelly for serving; Salt and black pepper; For gravy: 2 tbsp flour, 2 cups lamb or beef stock, splash of red wine

Roast Lamb (rohst LAM)

New Zealand Roast Lamb

⏱ Prep Time 120 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 604 kcal

⭐ Rating 4.0 (1)

Slow-roasted lamb leg with rosemary, garlic, and kumara (sweet potato). The quintessential New Zealand Sunday roast.

Nutrition & Info

Protein 45.0g

Carbs 25.0g

Fat 36.0g

Protein Carbs Fat

Dietary

dairy-free nut-free

Equipment Needed

roasting pan oven meat thermometer carving knife

Presentation Guide

Vessel: large carving board or platter

Garnishes: fresh rosemary sprigs, mint sauce

Accompaniments: roast potatoes, roast kumara, green peas, gravy

Ingredients

2kg bone-in leg of lamb
8 cloves garlic, cut into slivers
4 sprigs fresh rosemary
2 tbsp olive oil
1kg agria or floury potatoes, peeled and quartered
500g kumara (sweet potato), peeled and cut into chunks
4 large carrots, peeled and halved lengthwise
2 onions, quartered
2 tbsp mint jelly for serving
Salt and black pepper
For gravy: 2 tbsp flour, 2 cups lamb or beef stock, splash of red wine

Instructions

1
Remove the lamb from the refrigerator one hour before cooking. Make deep incisions all over the leg with a sharp knife. Insert garlic slivers and small rosemary sprigs into each cut. Rub the entire surface with olive oil, then season very generously with salt and pepper.
2
Preheat the oven to 220C. Place the lamb on a rack in a large roasting pan. Roast at high heat for twenty minutes to develop a deeply browned, crusty exterior. This initial high-heat blast creates the flavourful caramelized crust essential to good roast lamb.
3
Reduce the oven temperature to 170C. Continue roasting for twenty minutes per 500g for medium-rare, or twenty-five minutes per 500g for medium. Baste the lamb with pan juices every twenty minutes to keep the surface moist and flavourful.
4
Forty-five minutes before the lamb is done, toss the potatoes, kumara, carrots, and onions with two tablespoons of the hot pan drippings. Arrange around the lamb in the roasting pan. Turn the vegetables once during cooking for even browning on all sides.
5
Remove the lamb when a meat thermometer reads 60C for medium-rare in the thickest part. Transfer to a carving board, cover loosely with foil, and rest for twenty minutes. The temperature will rise five to eight degrees during resting. Continue roasting the vegetables until golden.
6
Make the gravy by placing the roasting pan on the stovetop over medium heat. Sprinkle flour over the pan drippings and stir for two minutes. Add red wine and stock, whisking constantly, and simmer for five minutes until thickened. Strain into a gravy boat.
7
Carve the rested lamb into thin slices and arrange on a warmed platter with the roasted vegetables around the edges. Serve with the hot gravy, mint jelly, and steamed green vegetables. This Sunday roast is the centrepiece of New Zealand family gatherings.

💡

Did You Know?

New Zealand has roughly six sheep per person, making lamb practically a birthright.

Chef's Notes

Equipment Tips

roasting pan
oven
meat thermometer
carving knife

Garnishing

fresh rosemary sprigs, mint sauce

Accompaniments

roast potatoes, roast kumara, green peas, gravy

The Story Behind Roast Lamb

The Story: Roast lamb is the centerpiece of the traditional New Zealand Sunday dinner, a preparation that reflects both British colonial heritage and New Zealand's identity as one of the world's great sheep-farming nations. A leg or shoulder of lamb is rubbed with garlic and rosemary, roasted until the exterior develops a golden crust while the interior remains pink and juicy, and served with roasted root vegetables, mint sauce, and gravy. New Zealand's sheep population has historically outnumbered its human population by a factor of ten or more, making lamb not just a preference but a natural consequence of geography.

On the Calendar: Roast lamb is the traditional Sunday lunch dish and appears at Easter, Christmas, and other family celebrations. It is also the default choice for hosting guests, as a generous roast signals hospitality and abundance.

Then & Now: While New Zealand's dietary diversity has expanded enormously, roast lamb retains its position as the national meat dish. The quality of New Zealand lamb, raised on grass in a temperate maritime climate, is internationally recognized. Modern preparations may incorporate Asian or Pacific flavors, but the classic British-style roast endures.

Legacy: Roast lamb is New Zealand's agricultural heritage on a plate, connecting the modern dinner table to the sheep stations and rolling green hills that define the country's landscape and identity.

🕐 Traditionally enjoyed sunday lunch, celebrations 📜 Origins: 19th century (colonial era)

Comments (1)

Priya Mar 19, 2026 03:09

The presentation tips really elevated this dish. Restaurant quality!