Not Feeling Like Ham This Christmas? Have New Zealand Lamb Leg Instead!
Turkey isn’t for everyone, and if you don’t want a Christmas Ham this year either there is another option we’re bringing to the table. New Zealand is bestowed with some of the world’s finest lamb. Our lamb leg is an impressive-looking, easy-carving, melt-in-the-mouth bonanza of rich flavour that can become a new family tradition this festive season. We’ve put together a fine recipe that is easy to follow and gets maximum flavour out of the cut. Choose from Lamb Leg Roast Bone-In or our Boneless Lamb Leg Roast. Both from locally bred flocks that have been purely grass-fed on lush, natural pastures rich in wild grasses, flowers and herbs to produce a rich, full flavour, our free-range lamb is sourced from small, local, family-run farms in the Waikato and Wairarapa with the highest standards of animal welfare.
Our New Zealand Lamb Leg Christmas Recipe
A lamb leg can make for a delicious and festive main course for your Christmas dinner. Here is a simple recipe to get you started:
- 1 NZ lamb leg (about 2kg)
- 4 cloves of garlic
- 4 sprigs of fresh rosemary, chopped
- 4 tablespoons of olive oil
- Salt and pepper to taste
- Preheat your oven to 190ºC
- In a small bowl, mix together the minced garlic, rosemary, olive oil, salt and pepper to create a marinade.
- Place the lamb leg in a high baking dish and pour the marinade over it, making sure to coat the leg evenly and thoroughly.
- Place the baking dish in the oven and allow the lamb leg to cook for about 2 hours and 10 minutes, or until it reaches an internal temperature of 65-70ºC for a juicy result.
- Let the lamb leg rest for at least 15 minutes before slicing and serving.
- Serve with roast potatoes, asparagus, garden peas and gravy.