Kiwi Roast Lamb

Name: Kiwi Roast Lamb
Prep time: 20 min
Cook time: 100 min
Total time: 120 min
Yield: 6 servings
Cuisine: New Zealand
Ingredients: 1 leg of lamb, about 4 lbs; 4 cloves garlic, slivered; 2 sprigs fresh rosemary; 3 tbsp olive oil; Salt and pepper, to taste; 4 kumara, cut into chunks; 4 potatoes, cut into chunks; 1 cup lamb or chicken stock

6 servings20 min prep100 min cookMedium New Zealand

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The Story Behind It

The Tale of Kiwi Roast Lamb

Story updated September 17, 2026

Roast lamb reflects sheep farming's central place in New Zealand's economy and identity since British colonization in the 19th century made the country one of the world's great wool and meat exporters. Roasted with mint sauce, it became a quintessential Sunday family meal inherited from British culinary tradition.

Ingredients

Scale:· 6 servings

1 leg of lamb, about 4 lbs
4 cloves garlic, slivered
2 sprigs fresh rosemary
3 tbsp olive oil
Salt and pepper, to taste
4 kumara, cut into chunks
4 potatoes, cut into chunks
1 cup lamb or chicken stock

Instructions

1Preheat oven to 425°F.
2Cut small slits into the lamb and insert the garlic slivers and rosemary.
3Rub the lamb all over with olive oil, salt, and pepper.
4Place the lamb in a roasting pan and arrange the kumara and potatoes around it.
5Roast for 20 minutes, then reduce heat to 325°F and continue roasting for 70-80 minutes until the internal temperature reaches 135°F for medium.
6Rest the lamb for 15 minutes before carving.
7Deglaze the roasting pan with stock over heat to make a simple gravy, and serve alongside.

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