The Sunday roast is a cornerstone of Australian family meals, evoking nostalgia and comfort. From the perfect lamb and beef ...

Roast lamb accompanied by peas, mint and lettuce, this recipe captures Spring's sweetness and freshness. This meal provides 451 kcal, 37g protein, 5.5g carbohydrate (of which 2.5g sugars), 31g fat ...

This Lamb Loin is a super easy, special dish for any occasion. Learn this simple step-by-step method for grilling or roasting ...

Even if you opt for a bone-in roast, tying the roast so that it has an even shape will make for a perfectly cooked, juicy cut ...

Insert the garlic into the holes. Place the lamb in a roasting tin and roast for about 20 minutes until brown. Carefully turn the lamb over and roast for a further 20–30 minutes until brown all ...

Warren says: "The traditional lamb roast is as much a part of our culinary culture as the koru is of our visual culture. Stuff a loin with a couple of lamb’s good mates, mint and silverbeet ...

For rare, roast for 1¼-1½ hours; for medium and well done, roast for 1½-1¾ hours. When the lamb is cooked to your taste, remove the joint to a hot carving dish. Rest the lamb in a low oven at ...

Place the racks of lamb in a roasting pan, and, using a brush, coat the lamb with the marinade. Cover and place in the refrigerator to marinate for at least 2 hours (up to 24 hours), brushing ...

They can be used right away or refrigerated overnight when cool. Lamb: Preheat the oven to 275. Peel the plum tomatoes, halve, and remove the pulp. Set a piece of aluminum foil in a baking sheet ...

RECENT research on grilling rather than roasting lamb leg cuts has highlighted avenues for food service and sheep breeders to ...

From The Great New Zealand Cookbook, Martin Bosley's roast is a traditional kiwi favourite. Ask your butcher to bone a leg of lamb and tie it up, leaving the shank bone attached. The spices ...