Nothing beats a tender lamb roast with seasonal veggies and lots of gravy. Here is how to create the prefect lamb roast.


Benview Farms Leg of Lamb – Bone In or boned and rolled
30 ml olive oil
3 cloves of Garlic – sliced in half
Rosemary sprigs
Salt and Pepper

To serve

Seasonal Vegetables
Mint infused gravy


Cut 6 slits, 2 cm long by 2 deep cm, into the lamb. Take 1 slice of garlic and a sprig of rosemary and fill the slit. Cover the lamb with olive oil and season well with salt and pepper.

Place in a preheated oven at 180 C and cook 1/2hr for every 500g – if the lamb is 1kg cook for 1 hr for medium or longer to your liking. I recommend that as a minium.

If you have the time I strongly suggest you reduce the tempreture to 150-160 degrees and cook for 3-5 hours. Cover the meat to keep it moist and remove the lid in the last 45 minutes to crisp it up.

Remove from the oven and cover with foil. Let the lamb rest for at least 5-10 minutes, and then carve. Pair with your favorite seasonal veggies and mint infused gravy.