Benview Farms Perfect Lamb Roast

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

Ingredients :

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


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


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.

If you have time turn the temperature down to 160 c and cook for an extra hour. The meat will start to fall apart.

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.

Braised Benview Farms Lamb Ragu

Great with the shoulder, neck or shanks or even the chump chops!.


  • 700g-1kg Benview Farms lamb neck, lamb shank or boned shoulder

50g plain flour, seasoned
extra virgin olive oil
1 white onion, sliced
2 garlic cloves, sliced
1 fresh bay leaf
salt and freshly ground black pepper
1/3 bunch dried Greek oregano, leaves shaken off stalks
1 tsp. ground all spice
1 Tbsp. brown sugar
1 tbsp. tomato paste
1 cup dry white wine
500ml quality chicken stock
200ml passata
goats cheese to serve
Chilli gremolata
Chopped parsley
Fresh chili chopped
Lemon zest
Salt & Pepper


Preheat the oven to 160C fan-forced or 180C conventional.

Toss the lamb in the seasoned flour. Add a good splash of oil to a large ovenproof pot over medium heat. Shake any excess flour from the lamb and brown all over, seasoning a little as you go. Remove and set aside.

Tip the oil from the pan and wipe out with paper towel. Add a splash of oil, the onion, garlic and bay leaves, season, stir and cook for 15 minutes until sticky and caramelized.

Return the lamb to the pot with oregano, allspice, sugar and tomato paste and stir through. Add the white wine and bring to the boil. Add the stock and passata, bring to a simmer. Place in the oven for two hours.

Uncover and cook for an extra 30 minutes, or until the sauce has reduced a little and the meat is tender and coloring up the edges. Remove bones from the sauce. Serve with cooked greens, pasta and Chilli Gremolata and goats cheese.




Benview Farms Lemongrass Skewers

This is a quick and easy marinade to use on your lamb and create a tasty meal. You can use almost any part of the lamb but I used the chump chops for mine and it was great.


  • 8 x Benview Farms chump chops, diced


  • 1 Tbsp. lemongrass

  • 1 tsp. fish sauce

  • 1 clove crushed garlic

  • 1 tsp. caster sugar


Combine all the marinade ingredients together. In a container place the lamb and pour over the marinade. Leave for at least 2 hours or longer if you have time. Soak skewers in water to stop them burning during cooking. Thread meat onto skewers and cook on the grill or BBQ for 2 minutes each side.