Meat & Livestock Australia have created this delicious recipe, perfect for sharing with friends and family this Christmas.


  • 1.5kg easy carve leg of lamb

  • 1 punnet cherry tomatoes

  • 1 red onion, peeled and cut into wedges

  • 2 bunches asparagus, trimmed

  • 2 tbsp olive oil

  • 4 sprigs rosemary


  • 1.

    Preheat the oven to 180°C. Place lamb in a roasting dish, brush lightly with oil and season with salt and pepper. Toss the vegetables with the oil and rosemary sprigs and set aside.

  • 2.

    Place lamb in oven. Roast for 1 hour for rare, 1 hour 15 minutes for medium, or 1 hour 30 minutes for well done. After the first 40 minutes cooking time, add the vegetables around the lamb in the roasting dish and continue to cook.

  • 3.

    Remove lamb, cover loosely and allow to rest for 15 minutes before carving.

  • 4.

    Serve lamb with roasted vegetables.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 885kj
  • Fat Total 61g
  • Saturated Fat 24g
  • Protein 72g
  • Carbohydrate 8g
  • Sugar 3g
  • Sodium 219mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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