From Nature Pastoral Co. - Premium saltbush meats

Lamb mini roast with oregano

Lamb mini roast with oreganoServes: 4
Preparation time: 10 minutes
Cooking time: 25 minutes


  • 2 lamb round or topside mini roasts (about 500g each)
  • ⅓ cup olive oil
  • 1 tbsp lemon juice
  • 2 tbsp warm water
  • ½ clove garlic, crushed
  • 2 tbsp fresh oregano leaves, chopped
  • 1 tsp dried oregano
  • roast potatoes and steamed vegetables for serving


  1. Preheat the oven to 220ºC. Brush the roast lightly with oil and season with salt and pepper.
  2. Place the lamb on a rack in a roasting dish. Roast for 15 minutes for rare, 25 minutes for medium, or 30 minutes for well done. For ease and accuracy use a meat thermometer.
  3. Remove lamb, cover loosely, rest lamb for 10 minutes before serving. While lamb is resting combine the oil, lemon juice, water, garlic, and the fresh and dried oregano.
  4. To serve, slice the lamb and spoon over the oregano mixture. Serve with roast potatoes and steamed vegetables.


Suggested roasting times per 500g for: Eye of shortloin/backstrap, lamb round or topside mini roast, lamb rump.

Cook at 220ºC. Rare 15-20 min per 500g Medium 20-25 min per 500g Well done 25-30 min per 500g.

Judging your roast’s degree of doneness using a meat thermometer
The internal temperature for: Rare – 55-60ºC, Medium rare – 60-65ºC, Medium – 65-70ºC, Medium well – 70-75ºC, Well done – 75ºC.

You can also use tongs to test the roast’s doneness. Gently prod or squeeze the roast – rare is very soft, medium rare is soft, medium is springy but soft, medium well is firm and well done is very firm.

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