Roast lamb, leg or shoulder
A festive family favourite and justifiably a NZ classic.
The leg, at 180c bake 25 to 30 minutes per 500 gm for a lovely medium cooked result. As always rest before carving.
The shoulder, flavourful, less tender so requires longer cooking. Our butchers will happily debone and offer this cut as a rolled shoulder if this is your preference.
Can be teamed up with endless flavour combinations. Rosemary, mint, olives, anchovies and garlic are all friends of lamb.
For something a little different try a marinade of equal amounts ginge and garlic, honey, cumin, paprika, allspice and cardamom, a sprinkle of cinnamon, salt & pepper and a splash of EVOO.
