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Delicious, melt-in-your-mouth lamb. Enjoy it at your summer BBQ or as a warming winter roast!



  1. Score lamb with slits 5mm deep and 25mm apart.
  2. Combine lemon, olive oil, rosemary, garlic and pepper. Rub all over the lamb and into slits. Cover and refrigerate for at least 2 hours or overnight.
  3. Preheat fan-forced* oven to 160°C.
  4. Place lamb in a roasting dish. Pour over white wine or beef stock. Cover dish tightly with foil, pinching around edges to seal.
  5. Cook for 4 hours.
  6. Reduce pan juices to serve with lamb.


Recipe note: *If using a conventional oven, you may need to increase temperature or allow additional cooking time