A close-up of groceries including a raw chicken with a green label, a bag of British baby Chantenay carrots, a netted bag of garlic, red potatoes, a red onion, and a bottle of McGuigan Estate Chardonnay wine.
Mum Life

A New Zealand Lamb Recipe for Easter and Beyond #Review

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A New Zealand Lamb Recipe for Easter and Beyond.

A close-up of groceries including a raw chicken with a green label, a bag of British baby Chantenay carrots, a netted bag of garlic, red potatoes, a red onion, and a bottle of McGuigan Estate Chardonnay wine.
A few weeks back I was set a delicious Easter challenge but as we were away over Easter, I’ve altered it slightly. Well, after all – Lamb doesn’t have to be just for Easter, does it? Lamb can make a great family roast all year round. Want to see how I got on with the recipe?

Please keep the following piece of information in mind when reading my post (I’m NOT a great cook). I’m just your average Mum trying to keep her family fed so I hold my hands up now and admit it. I tried my best and our meal tasted great in the end, so I am happy.

For the Easter Roast Lamb recipe you will need:


  • A half shoulder of New Zealand lamb, thawed from frozen or chilled
  • 450g potatoes, roughly chopped
  • 250g chantenay carrots
  • 350g squash, peeled, seeds removed and cut into chunks
  • 2 red onions, peeled and cut into wedges
  • 3 tbsp extra virgin olive oil
  • 1 garlic bulb, cloves separated but still in their skin
  • zest of 1 lemon
  • 2 tsp fennel seeds
  • A few sprigs of rosemary
  • 150ml white wine
  • 1 tbsp warm water
  • Foil

    • I purchased all of the ingredients I needed at my local Sainsbury’s and set up my kitchen ready to start. This roast is really simple so even non cooks like me can do it.
    You can follow the 9 simple steps below:
    • Preheat the oven to 200°C, 400°F, Gas 6.
    • Blanch potatoes for 5 minutes.
    • Place the lamb in a large non-stick roasting tin, scatter around the carrots, squash,potatoes and red onions. Drizzle over the oil and season all well.
    • Add a small glass of wine and a splash of water.
    A raw seasoned joint of meat with three deep slashes on top rests on chopped potatoes and carrots in a metal roasting tin, ready to be cooked. The vegetables are cut into large pieces and surround the meat on all sides.
    • Place the roasting tin in the oven for 10 minutes and then turn the oven down to 180°C.
    • After another 30 minutes add the garlic and rosemary sprigs to the pan and scatter the fennel seeds and lemon over the lamb.
    • Continue roasting until the vegetables are soft and beginning to caramelise and the lamb is cooked to your liking (approx 20-30 minutes more for medium).
    • Add a splash more wine or water to the pan if it is looking very dry. Once out of the oven cover with foil and rest for 15 minutes before carving.
    • Ready to serve. 
    A large roasted lamb leg sits atop chopped potatoes and sliced carrots in a metal baking tray. The potatoes are golden and slightly soft, while the meat appears browned and juicy. The tray is on a light worktop, with a wine glass and cutlery partly visible nearby.
    A close-up of a partially sliced roast beef on a blue chopping board. The meat has a browned, seasoned crust and a juicy, pink interior with visible marbling. Two thick slices lie in front of the main portion, showing tender, cooked texture.

     Our after Easter Lamb Roast was delicious. You can really taste the flavours coming through the juices. We used our juices to make our gravy which tasted amazing!

    You really can’t go wrong with a leg of New Zealand Lamb. It’s simple and easy to cook yet tastes pretty good. It makes the perfect Sunday Roast or even Roast Sandwiches.

    My Lamb may not look like the pictures in the recipe books but that’s OK. It looked pretty good to us and tasted great which was all that mattered. I was pretty pleased with how it all turned out. Everything went nicely to plan and we all enjoyed our meal together.

    For more information about New Zealand Lamb head to www.loveourlamb.co.uk

    Disclosure: We we’re compensated for the ingredients to make this recipe but all the pictures, comments and opinions are entirely my own and 100% honest.

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