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Italian Roast Leg of Lamb

Italian Roast Leg of Lamb

serving size icon
Serves 10


  • 1 lean Quality Mark leg of Lamb
  • ½ c Red Wine
  • ¼ c Olive Oil
  • 2 Tbsp Basil Paste or 1 tsp dried basil
  • 1 tsp minced Garlic


  • 150g Feta, crumbled
  • ¼ c Sundried Tomato paste or pesto
  • ¼ c chopped Black Olives
  • 1 Tbsp Capers, rinsed
  • few leaves chopped fresh Basil or Oregano


Pre-heat the oven to 190ºC. Line a baking or roasting dish with foil or baking paper. Note the weight of the lamb in order to calculate the cooking time.

With a sharp knife, make 8-10 shallow cuts on the top of the leg. Mix together the wine, oil, basil and garlic and massage over the lamb*.

Roast in the pre-heated oven for 30 minutes per 500g. In the last 30 minutes of cooking time, mix all the topping ingredients together and press onto the lamb. Return to the oven for the remaining cooking time.

Remove from the oven and rest for 20 minutes before carving.

* If time allows, prepare this stage the night before and marinate the meat overnight, bringing to room temperature before roasting.

Recipe Courtesy of Beef + Lamb New Zealand,


Qty Price
Countdown Lamb Leg Frozen Bone In $12.50 kg
$12.50 kg
Nederburg The Winemasters Cabernet Sauvignon $12.00 ea
$12.00 ea
Bouton Dor Fresh Cheese Feta $3.90 ea was $4.50
$3.90 ea was $4.50
Fragata Olives Pitted Black $3.00 ea
$3.00 ea
Delmaine Capers $3.40 ea club price $3.90 non club member
$3.40 ea club price $3.90 non club member
Superb Herb Basil Fresh $3.70 ea
$3.70 ea
Gourmet Garden Basil Paste $5.00 ea
$5.00 ea
Delmaine Chilled Pesto Traditional Basil $7.50 ea
$7.50 ea


Qty Price
Countdown Olive Oil Extra Virgin $5.90 ea
$5.90 ea
Fresh Produce Garlic Bulb Nz
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