Is it really a lamb roast if you don’t drown it in mint sauce and gravy. Vinegar adds a touch of sharpness, and the sugar balances it out perfectly.
This fresh mint sauce is great as a marinade for lovely lamb cutlets and perfect for dolloping over slices of juicy roast lamb.
Looking for more sauces and condiments?
Meat for roast dinners
There is nothing more comforting than sitting down to a tender roast dinner on Sunday evening, complete with crispy crackling and a juicy middle.
But when picking your meat for the upcoming roast, it’s important to choose meat that will stay tender in the high heat, like these examples below:
Beef: Beef short ribs/spare ribs, butt fillet, lade roast, eye fillet (centre cut), eye of knuckle, rib eye/scotch fillet roast, rostbif, rump roast, rump cap, sirloin roast and standing rib roast.
Chicken: Whole chicken, wings and drumsticks.
Lamb: Forequarter rack, lamb leg roast or mini roast, lamb rump (denuded), loin roast, eye of shortloin/backstrap, Frenched lamb rack, neck fillet, ribs and shoulder.
Pork: Blade, chump, loin, pork leg, pork belly, spare rib, shoulder, tenderloin.