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Leg of Lamb

This delicately flavoured leg of lamb reminds of Greek-style lamb, but is traditional South African.


  • Lemon juice
  • Crushed garlic
  • Olive oil
  • Salt and pepper
  • Sprig of rosemary


  1. Place leg of lamb on a big plate.
  2. Rub it with lemon juice.
  3. Sprinkle with salt and freshly grinded black pepper.
  4. Rub with olive-oil and plenty of garlic.
  5. Place in an oven bag. Add 2 tablespoons of water and rosemary twig.
  6. Optional: for a little non-traditional extra zing, add two tablespoons balsamic vinegar.
  7. Seal the bag and place in an ovenproof dish in the oven. Bake at 160°C, for aproximately 30 minutes per 500 gram weight, plus extra 30 minutes. (A 2 kg leg will therefore need 2½ hours.)
  8. Add a potato and half an onion per person 1½ hour before end of cooking time and reseal the bag.
  9. When the lamb is ready, pour the sauce out, add corn flour and microwave for a minute or two to make a delicious gravy.