Celebrating diversity at ANZCO - Sarah's leg of lamb

Posted on Wednesday, 20 May 2026

We're currently celebrating diversity and inclusion, and what it means to ANZCO Foods.

What's Diversity and Inclusion (D&I)? 

Diversity: differences in age, gender identity, nationality, ethnicity sexual orientation, and religion, which can encourage different viewpoints and perspectives

Inclusion: Having a diverse workforce can lead to increased innovation, creativity, and revenue - but not without an inclusive culture

Exploring foods from different cultures is a great way to bring people together, learn about each other’s backgrounds, and promote cultural awareness.

Recognising and celebrating all cultural traditions, including food, helps employees feel seen and valued. When people share something meaningful from their heritage, it fosters a stronger sense of belonging and a more inclusive culture.

We'll be sharing recipes from different cultures represented at ANZCO across the next few weeks - try them out!

Recipe #2 - New Zealand leg of lamb

Ingredients

For the lamb

  • 2-2.5kg lamb leg

  • 50g softened butter

  • 3 garlic cloves, crushed

  • 1-2 sprigs fresh thyme

  • 2 onions, sliced

  • ½ cup olive oil

For the meat sauce

  • 1 cup beef stock

  • ¾ cup crème fraîche

  • Grated zest of one lemon

  • 1 tbsp white wine vinegar

  • 1 bay leaf

Method

To roast lamb

  1. Preheat oven to 160 degrees Celsius.

  2. Combine butter, garlic and chopped thyme.

  3. Use a sharp knife to make 4-5 shallow slits in the lamb, push butter mixture into the slits

  4. Place thyme sprigs and onion in the base of a roasting tin and sit lamb on top. 

  5. Drizzle over the olive oil and sprinkle with salt and pepper.

  6. Place in the oven and roast for 2 hours 15 minutes.

  7. Remove the lamb from the oven half an hour before the end of cooking time.

  8. Remove from the oven and leave to rest, covered loosely with foil and a tea towel for at least 10 minutes before serving.

  9. Place lamb leg on a board, then tip all the juices into a saucepan.

  10. Replace lamb back into the roasting tin and return to the oven to finish roasting.

  11. Skim the fat off the roasting juices in the saucepan.

  12. Add beef stock to the remaining juices and bring to the boil.

  13. Reduce heat and add the crème fraiche or sour cream, lemon zest, vinegar and bay leaf.

  14. Simmer until the sauce reduces a little (it will be a thin sauce).

  15. Season with salt to taste.

  16. Strain sauce into a jug or gravy boat

Serve the lamb with sauce, new potatoes, baby carrots, and snow peas.

Sent by Sarah Eddy of Corporate Office

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