Lamb Roasts

A good roast starts with the right cut, and Matangi's lamb roasts cover every style of Sunday dinner. The Lamb Leg Roast is the classic centrepiece, large enough to feed a crowd and equally good served pink or cooked through. For an easier carve, the Lamb Loin and Lamb Shoulder are also available boned and rolled, while the Lamb Shoulder Roast Bone In and Lamb Oyster Shoulder suit a longer, slower cook that renders the fat and connective tissue down into something close to pulled lamb.

For a showstopping centrepiece, the Lamb Rack Cap On carries all eight ribs and looks the part at any table, while the Gourmet Lamb Leg, trimmed of rump, shank and fillet, is lean enough to serve pink without losing flavour. Every roast is cut from lambs finished on chicory pasture, which builds the marbling that keeps a slow roast moist and full of flavour.

If you would rather skip the carving altogether, our Whole Lamb and Half Lamb options come vacuum packed and ready for the freezer.

Filter & Refine

Lamb Leg Roast
Lamb Leg Roast
A large and succulent cut from the hind legs, a perfect Sunday roast.

From $27.99 per kg

Roasting Slow Cooking
Lamb Rump
Lamb Rump
Each rump is approximately 300g. The Lamb Rump is a tender, boneless cut taken from the hindquarter.

From $52.99 per kg

Roasting Grilling
Lamb Rack -Cap On (8 ribs)
Lamb Rack-Cap on
8 rib Lamb rack with the cap on- a show stopping centrepiece!

From $75.99 per kg

Roasting
Lamb Ribeye
Lamb Ribeye
Lean, tender, and quick to cook, two fillets per pack, approx 450g total.

From $44.99 per kg

BBQ Pan Frying Grilling
Lamb Knuckle
Lamb Knuckle
The Knuckle is a small tender, and boneless cut from the leg.

From $33.99 per kg

Reverse Sear BBQ Pan Frying
Lamb Loin - Bone and Rolled
Lamb Loin - Boned and Rolled
The Lamb Loin, bone removed and rolled up into an easy-carve roast.

From $68.99 per kg

Roasting
Lamb Shoulder - Boned and Rolled
Lamb Shoulder - Boned and Rolled
This cut comes from the shoulder of lamb. The bone is removed and it is rolled up into an easy-to-carve roast.

From $42.99 per kg

Slow Cooking Roasting
Lamb Shoulder Roast - Bone In
Lamb Shoulder Roast - Bone In
The Matangi Bone-In Shoulder is marbled with rich flavor and perfect for slow cooking.

From $32.99 per kg

Roasting Braising

Frequently Asked Questions

The Lamb Leg Roast is the traditional choice and feeds a crowd well. For a more forgiving, fall-apart result, the Lamb Shoulder Roast Bone In or Lamb Oyster Shoulder are better suited to a longer, slower cook.
A boned and rolled roast has the bone removed and is tied into a neat shape, which makes carving easier and cooking times more even. A bone-in roast keeps the bone in, which adds flavour to the meat and drippings but takes a little more care to carve.
A whole Lamb Leg Roast generally takes 20 to 25 minutes per 500g at 180°C for a medium result, plus 15 to 20 minutes resting time, though this varies with the size of the leg.
Yes. All Matangi Lamb is raised on Hawke's Bay pasture and finished on chicory for the final weeks before processing, which improves marbling, Omega-3 levels, and overall flavour compared with standard grass-fed lamb.