About the Recipe
Author:
Pat
Once upon a time, in the rugged outback of Australia, there lived a legendary sheep farmer named Bruce "The Lamb Whisperer" O'Shea. Bruce wasn't just any old sheep farmer; he had a mystical connection with his flock that bordered on the supernatural. His sheep didn't just bleat; they sang ballads of the bush and whispered secrets of the land.
Now, Bruce's prized possession was his faithful sheepdog, Matilda. Matilda was no ordinary sheepdog; she had an uncanny knack for sniffing out the finest herbs and spices across the vast plains. Together, Bruce and Matilda roamed the countryside, tending to their flock and collecting ingredients for Bruce's culinary experiments.
One starry night, as Bruce tended to his flock under the shimmering Southern Cross, inspiration struck him like a bolt of lightning. He had an epiphany—a recipe that would capture the essence of the Australian outback in every bite: a succulent roast leg of lamb infused with the aromatic flavours of garlic and rosemary, served with a rich gravy that would make drovers weep with joy.
But Bruce wasn't content with just any old recipe. No, he wanted his roast lamb to be a symphony of flavours, a culinary masterpiece that would go down in history. And so, he set out on a quest to gather the finest ingredients the land had to offer, accompanied by his trusty sidekick, Matilda.
They traversed rugged mountains, crossed crocodile-infested rivers, and braved scorching deserts, all in search of the perfect ingredients. After months of adventure and culinary exploration, Bruce and Matilda returned to their homestead with their bounty—a leg of lamb from the finest sheep in the land, garlic plucked fresh from the earth, and rosemary that perfumed the air with its fragrant aroma.
With a twinkle in his eye and a spring in his step, Bruce set to work, channelling all his passion and creativity into crafting the ultimate roast lamb recipe. As the lamb roasted in the oven, filling the air with its mouth-watering scent, Bruce knew he had created something truly special—a dish that celebrated the spirit of the Australian outback and paid homage to the humble sheep that had inspired it all.
And so, the legend of Bruce "The Lamb Whisperer" O'Shea and his famous roast leg of lamb with garlic and rosemary spread far and wide, becoming a beloved classic in Aussie kitchens for generations to come. And every time someone took a bite of that tender, flavourful lamb, they couldn't help but feel a deep connection to the land and the people who called it home.
Ingredients
Meat
1 leg roast (lamb or hogget)
Marinade
1-2 tbsp olive oil
2-3 garlic cloves, minced
1 tsp salt
1 tsp fresh thyme or rosemary leaves, chopped
Preparation
Combine the marinade ingredients and thoroughly coat the meat on all sides. You can do this in the bag while the meat is still frozen and then leave to defrost and marinate overnight in the fridge in a shallow dish.
Preheat the oven or barbeque to 180°C. Transfer the meat to a roasting rack in a foil-lined roasting tin, if you have one. Alternatively, place directly on a roasting tray.
Australian Lamb recommends to cook the roast for roughly 25 minutes per 500g for rare, or 30 minutes per 500g for medium. Use a meat thermometer for more reliable ‘doneness’, below is the advice given by Australian Lamb:
Once you’ve started using a meat thermometer, you’ll never look back. Thermometers ensure you serve up the best lamb, every single time. Here’s the big tip: measure at the centre of your lamb cut. Lamb carries on cooking while resting so remove it from heat around 3–6°C before your goal temperature. We recommend the following temperatures:
Rare 55–60°C
Medium rare 60–65°C
Medium 65–70°C
Medium well done 70°C
Well done 75°C
Regardless of your cook-time, after removing the roast from the oven, be sure to cover it with foil and allow to rest for 10-20 minutes before carving and serving for best results. This makes a huge difference to the tenderness of the meat – click here to find out why.