Dinner ideas

How to make the perfect roast lamb

It doesn't need to be Sunday to cook a roast.
Roast lamb

What could be more delicious than a meltingly good shoulder of lamb?

The baked dinner is as popular today as it has been for generations, though there are a few things we do differently from our grandmothers. For starters, we cook lamb a little less, so it remains juicy and pink. Serve with your favourite roasted veg and generous lashings of homemade mint sauce.

So get your roasting tray out and get cooking. Your family will be utterly impressed!

Looking for more of our family favourite roasts?



1.Preheat oven to 200°C/180°C fan-forced.
2.Place lamb in oiled large baking dish; using sharp knife, score skin at 2cm intervals, sprinkle with rosemary and paprika. Roast lamb 15 minutes.
3.Reduce oven to 180°C/160°C fan-forced; roast lamb about 45 minutes or until cooked as desired.
4.Meanwhile, place potatoes, pumpkin and onions in single layer in a large shallow baking dish; drizzle with oil. Roast for last 45 minutes of lamb cooking time.
5.Remove lamb and vegetables from oven; strain pan juices from lamb into medium jug. Cover lamb and vegetables to keep warm. Return 1/4 cup of the pan juices to baking dish, stir in flour; stir over heat about 5 minutes or until mixture bubbles and browns. Gradually add stock and wine; stir over high heat until gravy boils and thickens. Strain gravy into medium heatproof jug.
6.Slice lamb; serve with roasted vegetables and gravy

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