Sunday Roast

This classic take on roast lamb is going to take your next Sunday roast to a whole new level! Its ultra easy and fused with mass flavours of rosemary and garlic, that the whole family will love.



  • Lamb leg, boned and rolled.
  • Spring of rosemary
  • 2 Garlic cloves
  • 1 lemon
  • 3tbls extra virgin olive oil
  • Salt and pepper, to season

Serves: 6
Prep time: 20 mins
Cooking time: 1 hours


  1. Preheat oven to 200°c
  2. Slice the garlic gloves into 10-20 slices.
  3. With small sharp knife stab the lamb about as deep as the slices of garlic are long, remove the knife & use it to push into the stab a sprig of rosemary and a sliver of garlic, repeat this over the top of the lamb 10-20 times.
  4. Place in a roasting dish & squeeze lemon the juice of half a lemon over, sprinkle with salt & pepper, drizzle over olive oil and rub in. Optional; surround with an assortment of root vegetables.
  5. Place in oven for 5 minutes, then turn down to 180°c and cook for about 1 hour or until your required degree of doneness.
  6. Remove from oven and rest the meat for 10 minutes before carving.
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