A slow-roasted leg of lamb is a centrepiece that never goes out of style. Here’s how to cook it the traditional way.
1. Select a Quality Roast
Our Kiewa Valley Lamb is local, tender, and full of flavour—perfect for roasting. Look for a leg or shoulder with a healthy fat cap.
2. Season with Purpose
Garlic, rosemary, lemon zest, and olive oil are classics. Rub them generously over the meat and let it marinate if time allows.
3. Low and Slow
Roast at 160°C (fan-forced) for around 45 minutes per kilo for a tender, pink centre.
4. Rest and Carve
Rest the roast for 20 minutes before carving. This ensures the juices stay locked in.
5. Serve with Sides
Pair with roasted veg, gravy made from the pan juices, and perhaps a mint sauce for a traditional Aussie feast.
