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Mixing Kikkoman Soy Sauce and the pan juices from the roast lamb makes a robust and rich jus. This recipe would work with any cut of lamb or beef.

Kikkoman Lamb Roast




  • 5 cloves garlic, minced
  • 125mls Kikkoman Naturally Brewed Soy Sauce
  • 20g rosemary, finely chopped
  • 20mls extra virgin olive oil
  • 1.2 kg leg of lamb

Roasted Vegetables

  • 1 bunch heirloom carrots, washed and trimmed
  • 1/2 pumpkin, cut into wedges
  • 4 Desiree potatoes cut into wedges
  • 1 head garlic, cloves separated


  • Cornflour
  • 50g seeded mustard
  • 40mls Kikkoman Naturally Brewed Soy Sauce


  1. Marinade the lamb in garlic, Kikkoman Soy Sauce rosemary and olive oil.
  2. Roast to desired degree of doneness.
  3. Combine vegetables with olive oil, sea salt and pepper and toss.
  4. Roast vegetables with garlic cloves.
  5. To complete, deglaze the pan juices with hot stock, mustard and, Kikkoman Soy Sauce and thicken with cornflour.
  6. Serve lamb with roasted vegetables and jus.