Feed a crowd with this beer and honey infused slow-cooked lamb, served with creamy mashed potato and sautéed vegetables.


  • 1 tablespoon extra virgin olive oil
  • 2.4kg Australian Lamb Leg Whole Roast
  • 2 bunches spring onions, trimmed, halved lengthways
  • 10cm-piece ginger, sliced
  • 330ml btl lager beer
  • 4 cups (1L) chicken stock
  • 1/3 cup (80ml) honey
  • Mashed potato, to serve
  • Spring onion, extra, sliced, to serve
  • Sauteed kale, baby broccoli and chilli, to serve


  1. Heat oil in a large saucepan over medium-high heat. Add lamb and cook for 5 mins each side or until well browned. Transfer to a plate.
  2. Add halved spring onion and ginger to pan. Cook for 3 mins or until vegetables are starting to brown. Add beer. Cook for 5 mins or until reduced by half. Add stock and honey. Bring to the boil. Return lamb to pan. Cover and reduce heat to low. Cook lamb, covered, turning once, for 3 hours or until tender. Set aside for 10 mins to cool.
  3. Sprinkle mash with sliced spring onion. Serve with lamb and vegetables.