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Easy carve lamb roast with roasted vegetables



Prep Time


Cook Time



1½ kgeasy carve leg of lamb
1½ kgeasy carve leg of lamb
1 tbspoil
2lemons, cut into large wedges
2red capsicums, cut into large chunks
2red onions, quartered
3zucchini, cut into large chunks
6yellow squash, halved


1Preheat oven to 180°C. Scatter half of the rosemary over lamb and season with salt and pepper. Toss lemons and vegetables with oil and remaining rosemary.
2Roast lamb for 1 hour for rare, 1 hour and 15 minutes for medium, or 1 hour 30 minutes for well done. After 30 minutes of cooking, add the lemons and vegetables.
3Remove lamb, cover it loosely and rest it for 15 minutes. Serve with lemon and vegetables.


Suggested roasting times per 500g for lamb: loin (boned and rolled), leg or shoulder (bone-in), easy carve leg or shoulder. Cook at 180ºC. Rare 20-25 min, Medium 25-30 min, Well done 30-35 min.
Judge your roast's degree of doneness by using a meat thermometer. The internal temperature for: Rare – 55-60ºC, Medium rare – 60-65ºC, Medium – 65-70ºC, Medium well – 70-75ºC, Well done – 75ºC.
You can also use tongs to test the roast's doneness. Gently prod or squeeze the roast – rare is very soft, medium rare is soft, medium is springy but soft, medium well is firm and well done is very firm.
Roasts need to rest for about 10 to 20 minutes before carving. This gives the juices in the meat a chance to redistribute, giving a moister and tender result.

Recipe suggessions based on what you have in your fridge.

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