Happy National Lamb Day!

To celebrate National Lamb Day, May 24th, we've created a delicious meal highlighting our quality New Zealand free range lamb in the best possible way – it's a foodie day after all! We're lucky to have such great quality right in our backyard. What better way to celebrate this iconic day than tucking into top notch New Zealand lamb at the dinner table?

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This restaurant quality lamb dish is delicious and comforting, making it perfect for a chilly night in!


Prep: 5 mins

Ready in: 35 mins

Serves: 3-4


Roasted Butterflied Lamb Leg 

850g butterflied marinated lamb leg 

  1. Preheat oven to 200°C. Line an oven tray with baking paper. Heat a drizzle of oil in a large fry-pan on high heat. 
  2. Season lamb with salt and pepper and cook, fat side down for about 3 minutes until golden. Flip and cook a further 2 minutes before transferring to prepared tray. 
  3. Roast for about 10-14 minutes for medium (depending on thickness), or until cooked to your liking. Set aside, covered to rest for about 8 minutes, before slicing thinly.


Rosemary Roasted Baby Vegetables with Feta 

2-3 parsnips 

500g baby kumara 

200g baby carrots 

1 clove minced garlic 

1 tsp rosemary 

100g feta cheese 

  1. Line an oven tray with baking paper. Peel and quarter parsnips lengthways; scrub and cut kumara into 1cm wedges; cut any larger baby carrots in half lengthways and finely chop rosemary leaves. 
  2. When lamb has half an hour cook time remaining (including resting), toss veggies, garlic and rosemary on prepared tray with a drizzle of oil. Season and roast for 25-30 minutes until tender and caramelised. 
  3. Crumble feta over top and serve alongside rested lamb. 

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