Slow roasted leg of lamb

Recipe from: 4 November 2013
recipes festive lamb roast

Ingredients 7
Servings 1
Minutes 00:10


Serving Change
  • 2
    leg of lamb
  • 1
    PnP Finest extra-virgin olive oil
  • 1
    sea salt and black pepper
  • 1
    freshly ground black pepper
  • 1
    granulated garlic - sliced
  • 2
    PnP rosemary - rinsed
  • 1
    lemon juice


Pre-heat the oven to 160ºC.

Rub the meat with the oil, salt and pepper.

Use a sharp-pointed knife to make small incisions all over the meat.

Insert the garlic slices and rosemary sprigs into the incisions and sprinkle the meat with the lemon juice.

Put the leg of lamb fatty side up on a roasting tin rack and roast for 100 – 120 minutes for medium done and 125 - 150 minutes for well done.

Baste regularly with own juices.

Allow to stand 20 minutes before carving.

Buy all the ingredients now from Pick n Pay.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.


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