Warren and Marina Wiggins run Boorabee Dorper Stud in Bexhill, producing locally-bred prime dorper lamb raised in a stress-free environment under sustainably organic farming principles.

Warren and Marina are regulars at Byron and Bangalow farmers’ markets and are big fans of our oils.

When we asked Warren to reveal his favourite Easter lamb dish with us, he generously obliged and we’re excited to share his super simple, but incredible tasting recipe with you here.

1. Score the lamb (we suggest leg for Easter) using a sharp knife by cutting across the meat one way, and then the other way, creating criss-cross cuts.

2. Generously rub Grumpy Grandma’s Lemon Myrtle Extra Virgin Olive Oil all over the lamb, including into the cuts.

3. Leave to marinate in the fridge for a minimum of 3 hours or overnight if you can.

4. Add some rosemary sprigs to the lamb before popping in the oven and cooking at a maximum temperature of 150°C for 3 hours.

5. Serve with in-season veggies

Warren’s wisdom

Q: What does scoring the meat do?

Warren: Scoring helps infuse the lemon myrtle into the lamb.

Q: What does the lemon myrtle olive oil bring to the dish?

Warren: It adds a delicious freshness to the roast lamb.

Q: What’s the key to a great lamb roast?

Warren: Cooking it at a low temperature for a long period of time. You shouldn’t have your oven any hotter than 150°C and in fact the lower the temperature and the slower you cook it, the better it will be.