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Easy carve lamb roast with roasted vegetables

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1.5 kg easy carve leg of lamb
1.5 kg easy carve leg of lamb
1 tbsp oil
2 lemons, cut into large wedges
2 red capsicums, cut into large chunks
2 red onions, quartered
3 zucchini, cut into large chunks
6 yellow squash, halved


1 Preheat 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.
2 Roast 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.
3 Remove lamb, cover it loosely and rest it for 15 minutes. Serve with lemon and vegetables.


1 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.
2 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.
3 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.
4 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.