October 7th, 2026Spring Lamb.

B Y R I C H A R D C O R N I S H Lamb.

It’s part of spring in Australia. As the days become longer and the yellow blossoms erupt on the wattles, the supply of spring lamb begins. This is the time of the year when lamb is as it most tender and when it is at its best value. Young, juicy, succulent, and really great value. The lamb at Daylesford Meat Co. comes from their own farm, Green Hill, just outside Malmsbury. Here their flocks freely graze on rich pastures. It’s an important point to make that when Spring arrives, the daylight hours grow, there is more sunlight, which allows the grass to flourish after the chill of winter.

The easiest and fastest way to have a roast leg of lamb on the table is to take the leg out of the fridge just about three hours before you want to start carving. After 40 minutes, turn the oven to 220ºC and allow it to pre-heat. Lamb loves salt, so rub the leg with a little olive oil and sprinkle over salt and rub this in. Place the lamb in a heavy roasting tray.

You can make a bed of garlic cloves that will make rich, garlicky gravy. Roast skin side up for 20 -30 minutes until the lamb has nice, crisp golden skin. Turn down the heat to 180ºC and cook for a further hour. Check the internal temperature by using a meat thermometer (you can get them at Magic Pudding Homewares in Daylesford for under $10). It should be 55ºC – 60ºC for medium-rare. This temperature will rise as the heat migrates further from the outside of the lamb inwards as it rests.

Remove the leg to a large plate, cover with foil and a dishcloth and allow to rest for at least 15 minutes.

Meanwhile, make the gravy, perhaps with some red wine and a dollop of tomato sauce for that extra tang. Carve the lamb and serve with roast vegetables and fresh peas. This will feed a table of 6-8 with leftovers for cold roast lamb sandwiches the next day.

For more recipes, visit daylesfordmeatco.com.au SPONSORED BY THE DAYLESFORD MEAT COMPANY