Cooking Instructions – Easy Carve Lamb Leg

Roasting (Oven Method):

1. Preheat oven to 200°C fan-forced (220°C conventional).

2. Sear (optional): For extra flavour, brown the lamb in a hot pan on all sides for 3–4 minutes before roasting.

3. Roast uncovered for 25–30 minutes per kg for medium doneness, or until internal temperature reaches:

   • 55°C for rare

   • 60°C for medium

   • 70°C for well done

4. Rest for 15–20 minutes before carving — this allows the juices to settle and keeps the meat beautifully tender.

For a festive twist, brush the lamb with a glaze of honey, mustard and rosemary during the last 10 minutes of cooking.

Serving Suggestions

Serve thick slices with roasted potatoes, garlic butter beans, and a drizzle of red wine jus or mint sauce for a timeless Christmas favourite.

Premium free-range Tasmanian lamb — simple to cook, effortless to carve, and unforgettable to share.