Christmas Roasted 1/2 Lamb Leg with Root Vegetables

Using Mangaroa Farms’ regenerative lamb, this 1/2 leg roast brings out the natural depth and juiciness of high-quality meat, perfect for a festive Christmas table.

Ingredients

• 1/2 lamb leg (Mangaroa Farms regenerative lamb)

• 3–4 fresh thyme sprigs (as in the image)

• 2 tbsp olive oil

• Salt and pepper to taste

• 4–5 medium potatoes, quartered

• 2 large carrots, chopped

• 1 red bell pepper, sliced

• 1 handful cherry tomatoes

• 3 garlic cloves, halved

• 1 tbsp balsamic vinegar (optional, for added depth)

Instructions

1. Season the Lamb
   Rub the lamb leg with olive oil, then season generously with salt, pepper, and fresh thyme leaves.

2. Prepare the Vegetables
   In a large roasting pan, add quartered potatoes, carrots, red bell pepper, cherry tomatoes, and halved garlic cloves. Drizzle with olive oil, season with salt and pepper, and toss to coat. Add a splash of balsamic vinegar for extra flavour if desired.

3. Roast the Lamb and Vegetables
   Preheat your oven to 180°C (350°F). Place the lamb leg on top of the vegetables in the roasting pan. Roast for about 1.5 hours, or until the lamb reaches an internal temperature of 60°C (140°F) for medium-rare.

4. Rest and Serve
   Allow the lamb to rest for 10 minutes before slicing. Serve it over the roasted vegetables, garnished with additional thyme if desired.

This dish captures the essence of Mangaroa Farms’ philosophy: a wholesome, regenerative approach that brings forth natural, earthy flavours for a Christmas meal worth remembering.