Serves 6

1 boneless Hawke’s Bay Natural Lamb leg

• 4 cloves garlic, crushed
• 2 tsp dried Rosemary
• 2 tsp rock salt
• 1 tsp Pepper

• Garlic cloves
• Sweet potatoes
• Potatoes
• Parsnips

Season outside of lamb roast with garlic, rosemary, rock salt and pepper.

Cook on 400°f in oven for 15 mins, then lower to 350°f for 2-3 hours according to preference. Remove from oven and rest lamb for 15 minutes before serving with your favourite seasonal vegetables.

Serves 4

4 whole Lamb Rump @ 250/300gm each

• 4 tbsp Cumin seeds
• 4 tbsp Coriander seeds
• 1 tsp Chopped fresh mint

• 2 Garlic cloves
• Salt and fresh ground pepper
• Olive Oil
• 250ml plain natural yoghurt

Lightly toast cumin and coriander seeds in a small frying dish, until lightly browned.

Peel and chop garlic cloves finely. Crush toasted seed together with mortar and pestle. Combine garlic with coriander and cumin. Lightly brush lamb rumps with olive oil. Coat each rump with garlic/coriander/cumin mix and let rest for 45 mins in a pre-heated oven (220^oc).

Dressing (optional) – In a dish, mix chopped fresh mint with natural yoghurt.

To serve – Serve on a bed of fresh seasonal baked vegetables with a herb garnish.