Recipe: Vegemite Roast Lamb

January 4, 2010 | Alison Clinch | Cooking Tips, Pasture Fed Lamb, Recipes | Leave a Comment

In keeping with the Australia Day theme, we thought a lamb recipe was called for… and you can’t get more Aussie than this recipe, which uses Vegemite as a marinade!

Ingredients:

Pasture Fed Leg of lamb
2 – 3 sprigs of rosemary
2 cloves of garlic, sliced
3 tablespoons of Vegemite
Olive oil

Method:

Preheat oven to 160°C.
Using a sharp knife, make 10 or so incisions in the leg of lamb
Place a slice of garlic and a sprig of rosemary in each incision
Rub the lamb with olive oil
Spread the Vegemite on the lamb until the entire leg is covered
Place lamb in oven and cook according to weight (1 hour per kilo).

Note: The leg of lamb can also be cooked in the BBQ with the lid down. If cooking on the BBQ, use an aluminium foil tray turned upside down to place the lamb on (this will prevent the underside from burning). A leg of lamb will serve 6 – 8 people.

About Alison Clinch

Alison Clinch has 20 years marketing experience gained in small and medium size business. She is especially passionate about supporting local communities, communications, and brand management. In her role with The Free Range Butcher Alison is responsible for the company’s branding, promotion, advertising and website. Her experience in the kitchen and passion for good food also brings refreshing new ideas for our recipe suggestions. Initially working alongside her husband Ben at the farmers markets, Alison is more ‘behind the scenes’ now, and keeping busy with two young apprentices’ / kids, Tom and Georgia.