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Easy carve lamb roast with roasted vegetables

Easy carve lamb roast with roasted vegetables



Prep Time


Cook Time



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


  • 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
  • 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
  • Remove 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 redisliibute, giving a moister and tender result
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