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Roasted Lamb Dinner
(Kiwi Sunday Tea)

This recipes was shared by Kiwi WWOOF Hosts as a part of Kelsey's fieldwork in Nelson. The recipe was selected by the Hosts because everything in the meal could be sourced from their farm and permaculture garden. Furthermore, they felt that it was important to highlight a traditional Kiwi meal including lamb, and to teach WWOOFers how to make aspects of the meal, like gravy, from scratch.


Roasted Lamb:                                                                             Roasted Vegetables

1 whole Quality Mark lean leg of lamb, trimmed                Kumara, yams, onions, and potatoes.
6-8 cloves garlic, peeled and cut into slithers                       Olive oil, rosemary, garlic, salt and pepper as needed.
Fresh rosemary sprig
2-3 Tbsp olive oil
Salt and pepper


  1. Roasted Lamb

    • Preheat oven to 170ºC / 340ºF.

    • Note weight of the lamb.

    • Pierce with a sharp knife and add slivers of garlic and rosemary sprigs.

    • Brush with oil, season with salt and pepper and place on an oven rack in a roasting dish.

    • Roast the lamb for 15-20 minutes per 500g (fan-forced) or until cooked to your liking.

    • Insert a skewer into the thickest part of the leg to the bone, and when the juices run clear the lamb is cooked.

    • Remove from oven, cover with tin foil and rest for 25 minutes in a warm place before carving.


  2. To make gravy:

    • Drain all but 3 Tbsp juices from the roasting pan.

    • Stir in 3 Tbsp flour, cook over a low heat for 2-3 minutes, stirring well to remove lumps.

    • Add 2 cups warm stock or water, scraping the bottom of the pan to incorporate the sediment, which is full of flavour. Simmer until thick and season with salt and pepper to taste.

    • Serve with roasted root veggies and apple and mint jelly.

  3. Roasted Vegetables

    • Mix the oil, rosemary, potatoes and other assorted root vegetables, onions, garlic and vegetables in a roasting dish.

    • Bake uncovered at 200°C / 390°F for 45 to 55 minutes or until the potatoes are golden and tender. Only turn vegetables once during cooking.

    • Serve hot with roasted lamb.

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