Lamb and Rosemary Sausage Rolls – How to Make the Best Homemade Version

There’s nothing quite like a fresh batch of homemade sausage rolls—especially when they’ve had a little upgrade.

If you’re tired of the same old sausage roll and fancy something just as comforting but with a twist, these Lamb and Rosemary Sausage Rolls are your go-to.

Lamb mince is easy to find at most supermarkets and usually costs about the same as beef, so this recipe won’t blow the grocery budget. And trust us, the combo of lamb and rosemary is a total flavour bomb. Savoury, herby, and just that little bit fancy.

This recipe makes 4 large rolls or about 16 small ones—perfect for kids’ birthday parties, afternoon snacks, or light lunches. We love cutting them into bite-sized pieces for easy grazing (and fewer crumbs on the couch).

They’re super easy too: just mix ground lamb with garlic, onion, rosemary, breadcrumbs, and a sprinkle of Parmesan, then wrap in puff pastry and bake till golden and delicious.

Every time I make these, they disappear in minutes—so maybe double the batch if you’re sharing!

Lamb and Rosemary Sausage Rolls

Recipe by Stay at Home Mum

0.0 from 0 votes

Course: SnacksCuisine: AustralianDifficulty: Easy

Servings

Adjust servings

+

–

16

servings

Prep time

15

minutes

Cooking time

40

minutes

Calories

320

kcal

Total time

55

minutes

Flaky pastry wrapped around a juicy lamb and rosemary filling, a gourmet twist on a classic.

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Ingredients

• 500 gram Lamb mince

• 0.5 cup Breadcrumbs-fresh, not stale

• 0.25 cup Milk

• 1 medium Onion-grated

• 1.5 tsp Minced garlic

• 2.5 tsp Dried rosemary

• 2 number Sheets puff pastry

• For Egg Wash

• 1 number Egg yolk-beaten

• 2 tsp Milk

Directions

• Preheat oven to 200 degrees and line a baking tray with baking paper
• In a bowl, add the breadcrumbs and the 1/4 cup milk, leave to soak.
• Add the oil in a pan and quickly cook the grated onion and the garlic until fragrant. Add the dried rosemary, and cook for 1-2 more minutes.
• Take off the heat and allow to cool.
• Meanwhile, mix the lamb meat with the breadcrumbs, combine well. Add the onion mix to this and distribute into the meat, before dividing into four sections.
• Cut the puff pastry into halves (leaving you with four pieces) and shape the meat into a sausage. Place it into the pastry, and roll shut. Pop on to the baking tray, making sure the seam side is down.
• At this point you can cut the sausage rolls into lengths, or just leave whole. Give them an egg wash by mixing the whisked egg yolk with 2 tsp of milk. Brush over the pastry. Sprinkle with more dried rosemary if desired.
• Bake for 30 – 40 minutes, or until golden.

Clare Whitfield Chief Editor

Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical home management for Australian families. Based in the northern suburbs of Sydney, she balances editorial leadership with life as a stay at home mum to two school age children. Her background in home economics and more than a decade of experience in recipe development, family budgeting, and household systems inform her work.

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