Roast Leg Of Lamb

Leopards Tale March 2020
March 20, 2020

Roast Leg Of Lamb


Easter is upon us people, and it’s not a perfect Easter Sunday lunch without a delicious, juicy roast. Allow us to share with you another traditional, seasonal favourite, Roast Leg Of Lamb.



  • Deboned leg of lamb
  • A bunch of rosemary
  • 30g of barbeque spice
  • 2 cloves of garlic – crushed
  • 2 tablespoons of Worcestshire sauce
  • 2 tablespoons of brown sugar
  • Salt and pepper to taste
  • 50ml of olive oil
  • 50ml of red wine



  • Defrost meat overnight in the fridge. In the morning prepare all ingredients and blend well until well combined into a sauce. Poke through the meat and infuse with garlic and rosemary. Marinate and baste the meat until well coated. Roast in the oven at 180 degrees Celsius for 1 hour and 45 minutes until juices run clear. When sliced the meat should be light brown/pink. Serve with mash, vegetables and a light gravy on the side.

Credit: Leopard Mountain Sous Chef Njabulo