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    You are in: Home / Recipes / New Zealand High Country Sheep Station Roast Lamb Recipe
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    New Zealand High Country Sheep Station Roast Lamb

    New Zealand High Country Sheep Station Roast Lamb. Photo by kiwidutch

    1/1 Photo of New Zealand High Country Sheep Station Roast Lamb

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 5 mins

    5 mins

    4 hrs

    kiwidutch's Note:

    This is the recipe that was used on the New Zealand high country sheep station I spent my early years growing up on. It's simple in the extreme. Kiwi's generally don't like their meat with any red still showing, so if you like your meat still walking this is not one for you :) It was preferred to make rich gravy's, homemade mint sauces etc to serve with this. If cooking mutton (tougher but lots cheaper) instead of lamb, start the same but cook at least 30-60 minutes longer at slightly lower temp again when turning down the temperature. Long and slow is the key, Enjoy!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Pre-heat your oven to 450°F (225°C).
    2. 2
      Put a little soy sauce unto the palm of your hand and rub into the meat, repeat until the entire leg is "painted" with soy sauce all over.
    3. 3
      Rub in the sugar all over the lamb.
    4. 4
      Salt and pepper all over.
    5. 5
      NO fat, oil or butter etc is necessary.
    6. 6
      (Set a metal rack into your roasting dish to elevate the meat so that it roasts and doesn't boil in the juices and fat that will drip out during cooking).
    7. 7
      Put into a roasting dish, and COVER it, roast in your really hot oven for 15 minutes.
    8. 8
      After 15 minutes, turn it over, roast a further 15 minutes, still COVERED, this seals in the juices.
    9. 9
      Turn down the oven to 375°F (190°C) and cook UNCOVERED for a further 2.5 -3 hours (turning over half way) depending on how well done you like your meat.
    10. 10
      Use a skewer to check that the juices are running clear from the thickest part of the meat.
    11. 11
      REST the meat for at least 20 minutes before carving so that the meat fibers can relax, if it doesn't rest, it will be tough.
    12. 12
      (I cover mine while it's resting with an old clean tea towel that I keep for this purpose).
    13. 13
      If you wanted to make roast potatoes etc shove them in in the last hour that the meat is cooking. Try not to nibble as you carve or you will find everyone in the kitchen at carving time fighting you for the best bits :).

    Ratings & Reviews:

    • on April 29, 2014

      55

      My husband loves lamb but I have mixed feelings about it. This recipe was super -- and we both adored it. He also likes the lamb well done -- it was in no way dry or tough, rather it was tender and moist. Very easy and yet yummy! I served it with a simple dijon mustard cream sauce (also from Recipezaar), and it was a super Christmas dinner. Thanks!!!!<br/><br/>UPDATE: 8 years later I have made this recipe multiple times and shared it with MANY folks - it is always a hit! Cannot recommend highly enough!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 28, 2012

      35

      Although this is a good recipe there are many very good recipes put there with more flavor. Thank you

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 26, 2009

      55

      this recipe was dated 2006 with no recent reviews past early 2007..so I held my breath and tried it out.. ... held off reviewing it, to make sure it worked everytime. I have made this three times now.. and it has turned out perfectly every time. I can't rate a recipe any higher, anyone that follows this recipe is guaranteed to produce a perfect lamb roast. Thankyou for posting a foolproof recipe. It's in my favourites.. and very few recipes have made it into that cookbook.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for New Zealand High Country Sheep Station Roast Lamb

    Serving Size: 1 (318 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 946.9
     
    Calories from Fat 550
    58%
    Total Fat 61.2 g
    94%
    Saturated Fat 26.3 g
    131%
    Cholesterol 303.9 mg
    101%
    Sodium 1264.1 mg
    52%
    Total Carbohydrate 7.3 g
    2%
    Dietary Fiber 0.1 g
    0%
    Sugars 6.5 g
    26%
    Protein 86.1 g
    172%

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