Roast lamb neck with kale, feta and dill
The classic pot roast lamb gets a contemporary kick with kale, feta and dill.
Shawarma-spiced roast lamb leg with beetroot sauce
For a spicy twist on the traditional lamb roast, our Shawarma-spiced leg with beetroot sauce adds an authentic share dish for the whole table.
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Mini lamb roast with cracked wheat, carrots and green tahini sauce
You can serve up this hot lamb roast in just 35 minutes for a tasty midweek meal.
Which meats do Australia’s best butchers cook in winter?
From dry-aged mutton to whole pheasant – when it comes time to warm the cockles, what do the country’s best butchers like to slow-cook, roast and confit?
Roast chicken with sausage stuffing, prunes and pan gravy
We’ve baked the stuffing separately here to crisp it up, but it works well stuffed inside the bird as well.
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Chicken braised with cavolo nero and wine
Wholesome and full of flavour, this quick and easy roast chicken is sure to satisfy.
Roast spatchcock with choganjang and sesame cucumbers
Roast spatchcock and sesame cucumbers with choganjang, an essential dipping sauce in Korean cuisine.
Turmeric chicken with lemon pickle and almonds
When you don’t want to roast a whole chicken, Marylands are a great option; their high fat content makes them great for roasting. Start this recipe two weeks ahead to pickle the lemons.
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Roast chicken salad with celeriac, radicchio and pink grapefruit
This lovely salad is a fine way to use leftover roast chicken. Serve the meat cold or warm it up – either way it’s delicious.
Roast chicken with bread sauce
Bread sauce, made with milk infused with cloves, onion and bay, is a classic accompaniment to chicken.