Best Ever and Super Easy Roast Leg of Lamb Recipe

  1. Preheat your over to 200cRoasted leg of lamb
  2. Peel and boil some spuds for 10 minutes, drain and shake them a bit to scuff up the edges.
  3. Chuck the spuds in a pan, throw in a few peeled and chopped carrots too and some chunks of pumpkin with the skin on.
  4. Slap the Leg of Lamb on top – that way all the juices from the meat will run over the vegies as it’s cooking.
  5. Mix some crushed garlic, rosemary, lemon zest, olive oil, salt and pepper and smear it all over the lamb – rub it in a bit.
  6. Cook it all for 1 hour and 15 minutes if you want the lamb nice and pink or if you prefer well done, cook it for an hour and a half.
  7. Remove it from the oven and let it stand for ten minutes before slicing.  This allows the meat to ‘rest’ and helps stops the juices from escaping the meat when sliced.  Take my word, this resting step is important for more juicy and tender slices of meat.

Easy Mint Sauce

  • Chop some mint and mix it in some hot water with vinegar, a bit of sugar and salt.

More than a meal… make it a romantic, winter’s night in…

  • Serve with an aged rich, full bodied red wine – any good Australian Shiraz will be perfect.
  • Leave the dishes for the kids to do and go sip on Gin n Tonics with your other half in front of the fireplace or TV 🙂

How easy is that?  Any drongo could do it!
A meal like this is guaranteed to spice up your night!

Serves about 6 and the dog will love you for the bone 🙂

Corned Silverside

Our Corned Silverside has won FIRST PRIZE for 3 years running at the Brisbane Ekka! See what all the fuss is about and cook one up this week to see for yourself!

Easy Corned Silverside cooking instructions.

  1. Place the silverside in a large pot and cover with cold water.
  2. Bring to a low simmer and cook gently for about 30 minutes per 500 grams.
  3. That’s it!  Yeah, you can add an onion, carrot, a few cloves and/or splash of vinegar or wine to add flavours, but who needs it? You wont want to mask the flavour of Queensland’s best tasting Corned Silverside available only from Terry Orreal’s Quality Meats.
  4. Serve with mashed spuds, steamed vegies (I like to roughly mash the vegies in with the potatoes) and a generous spoonful of mustard pickles.
  5. Best enjoyed with a schooner of Guinness or stout beer of your choice.
Multi-Award Winning Corned Silverside

Terry Orreal's Unique Multi-Award Winning Corned Silverside


Multi-Award Winning Gourmet Sausages

If quick & easy is what you want, why not try our multi-award winning gourmet sausages!

Low in fat, high in flavour! Kids & adults will be begging for more!

  • Easy to barbeque, grill or fry!
  • For extra moist and tender thick sausages, bring them to the boil and simmer for 3 minutes before browning them on the BBQ!
  • For something different, cook, then thinly slice our sausages and serve in a salad!

Note: These tips only work with good quality snags. Don’t try it with supermarket sausages. “It’s just not possible to make mulberry pie out of pig shit.”

Butterfly Leg of Lamb

Dinner for 3 or more?

A Butterfly Leg of Lamb, marinated in a selection of flavours (Greek, Moroccan or Mint) and sizes to suit any family – only $.4.20 per serve!

Cook at 180c in your oven for up to 60 minutes.
Serve with boiled potatoes, cut and stuffed with sour cream and fresh chives.

Goes down well with a bottle of Burgundy, Cabernet Sauvignon or Merlot.