Prep: 25 mins Cook: 2 hours Serves: 6 Cut: Leg


1.6-1.8kg frozen New Zealand Lamb Leg, thawed, or a chilled leg
4-5 long sprigs fresh rosemary
3 garlic cloves, peeled and sliced
2 red and 2 yellow peppers, deseeded and cut into chunks
2 red onions, peeled and cut into wedges
3 medium courgettes, trimmed and thickly sliced
6 ripe tomatoes, quartered
freshly ground black pepper


  1. Preheat oven to 375ºF (190ºC). Unwrap the lamb and make around 25 small, deep cuts in the surface of the meat with a sharp knife. Poke small sprigs of rosemary and garlic well into the lamb. Place in a roasting tin and season with ground black pepper. Cover loosely with foil and roast for 1 hour, 20 mins.
  2. Remove lamb from the oven and discard foil. Spoon off any fat from the tin. Scatter all the vegetables, except the tomatoes, around the lamb and return to the oven for a further 40 minutes until the lamb is cooked to taste, turning the vegetables halfway through.
  3. Place lamb on a warmed serving platter, cover loosely with foil and leave to rest in a warm place for 15 minutes. Add the tomatoes to the roasting tin and return the vegetables to the oven for a further 10 minutes. Carve lamb into thin slices and serve with the vegetables.

Hints and Tips

– The lamb is cooked to medium for this recipe. For well done meat, increase the initial cooking time by 20 minutes, and cover with foil for the last 15 minutes. Test internal temperature with a meat thermometer if unsure.

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