“For me, a lamb roast– that’s a love dish,” says Shane Delia. “You want to be cooking it for people you love, which makes cooking it so much more enjoyable.”

The chef and owner behind Melbourne's Middle Eastern fine diner, Maha and kebab kings Biggie Smalls, says there’s something about preparing a leg of lamb that speaks of care, tradition and having the family crowded around a dinner table. An ideal option for Sunday lunch, it’s still no set-and-forget – you have to be thoughtful about how all of the elements of the meal (the cut of lamb, the sides) fit together.

Delia says in his house lamb is an “easy” choice because the kids will always eat it. Cooking a leg of lamb might seem intimidating to some, but with a little prep, it’s actually very simple. “It's no harder to cook than any other protein,” says Delia.

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For a fresh spin on tradition, here’s how to pair lamb with a juicy kale and currant salad for your next barbeque get together.

Butterflied Lamb Leg With Kale Salad
Recipe by Australian Lamb
Serves 6

1.5kg lamb leg, butterflied
60ml olive oil
2 red onions, thinly sliced
¼ cup currants
1 bunch kale, washed, trimmed and finely shredded
2 medium carrots, peeled and grated
2 tbsp lemon juice
2 garlic cloves, crushed
1 cup Greek-style yoghurt
2 tbsp finely chopped round mint and extra sprigs, to serve
Salt, to season

Preheat barbeque to medium and cook lamb, covered, for 25 minutes, turning halfway. Transfer to a clean plate, season, loosely cover with foil and rest for 10 minutes. Thinly slice lamb.

Meanwhile, heat oil in a large non-stick frypan over medium heat. Add onions and currants, season and cook for 10–12 minutes or until onions have softened and caramelised. Add kale, carrot and lemon juice; toss to combine. Cook for a further minute then remove to serving bowl.  

To make a yoghurt sauce, combine garlic cloves, yoghurt and mint in a small bowl with half a teaspoon of sea salt flakes. Stir to combine, adding enough warm water to give it a thick, creamy consistency.

This article is produced by Broadsheet in partnership with Australian Lamb.