Christmas Roast cooked with our Hump Tallow

Crispy Meat • Golden Potatoes • Festive Vegetables

1. Christmas Roast Meat (Turkey, Chicken, Lamb or Beef)

Ingredients

• 1 whole turkey / chicken OR 2–3 kg lamb leg / beef roast

• 3–4 tbsp Camel Hump Tallow (melted)

• 5 cloves garlic, crushed

• 2 tbsp fresh rosemary & thyme (or dried)

• Zest of 1 lemon

• Sea salt & cracked pepper

• 1 onion & 1 lemon, halved (for cavity or roasting pan)

Method

1. Preheat oven to 180°C (fan-forced).

2. Pat meat completely dry.

3. Mix melted camel tallow, garlic, herbs, lemon zest, salt & pepper.

4. Massage over the entire meat (and under skin if poultry).

5. Place onion & lemon in cavity or roasting tray.

6. Roast until fully cooked:

   • Chicken: 1 hr 20 min

   • Turkey: 40 min per kg

   • Lamb: 1 hr 45 for medium

   • Beef: 20–25 min per 500g for medium

7. Rest 20–30 minutes before carving (essential for juicy meat).

   Result: Deep golden skin, crispy edges, buttery flavour without greasiness.

2. Golden Christmas Potatoes (Ultra-Crispy)

Ingredients

• 1.5–2 kg potatoes (Dutch creams, Sebago or Yukon Gold)

• 5 tbsp Camel Hump Tallow

• 1 tsp baking soda (for parboiling)

• Sea salt & cracked pepper

• Extra rosemary & garlic

Method

1. Peel and chop potatoes into large chunks.

2. Boil in salted water + baking soda 10–12 mins until edges soften.

3. Drain and rough them up in the colander.

4. Heat camel tallow in roasting tray until smoking hot.

5. Toss potatoes into hot tallow, turning to coat.

6. Add rosemary, garlic, salt & pepper.

7. Roast at 200°C for 45–60 mins, turning once.

   Result: Shatter-crispy outside, fluffy centre, rich savoury flavour.

3. Festive Roast Vegetables (Sweet, Savoury & Caramelised)

Ingredients

• Carrots, pumpkin, parsnips, red onion

• Brussels sprouts or broccolini

• 3–4 tbsp Camel Hump Tallow

• 2 tbsp honey or maple

• 1 tbsp balsamic glaze (optional)

• Thyme, salt & pepper

Method

1. Toss all vegetables in melted camel tallow.

2. Add honey/maple, herbs, salt & pepper.

3. Roast at 200°C for 35–45 mins, turning once.

4. Drizzle balsamic in final 5 minutes for glossy finish.

   Result: Caramelised edges, deep roast flavour, not oily.

4. Use the Camel Hump Tallow from the meat pan after resting to:

• Make gravy

•Re-coat potatoes for extra crunch

•Finish vegetables for insane flavour