Roast leg of springbok

Exquisite South African meat dish.



  • 1
    (15 ml) lemon juice
  • 2
    (30 ml) chopped parsley
  • 1 x 3 kg leg of Springbok or Blesbok, neatly trimm
  • 1 t (5 ml) hot English mustard powder
  • 2 t (10 ml) Seasoning
  • 1
    (5 ml) fresh grated lemon rind
  • 2 large onions
  • 250
    mixed dried fruit
  • 2 cups (500 ml) water
  • 2
    (30 ml) Beef Stock Powder
  • 500
    sweet wine
  • 100
  • 2
    (30 ml) olive oil
  • 2
    (30 ml) Meat Spice
  • 1 lamb shank, cut into 5cm pieces


To prepare the butter, cream all the ingredients together. To prepare the meat, cut deep slashes all over the meat on both sides with a sharp pointed knife. Insert teaspoons full of the flavoured butter deep into the slits. Rub the leg all over with Meat Spice and olive oil. Place the leg in a glass dish, cover with clingfilm and refrigerate overnight. Place the fruit to soak in the wine, cover and refrigerate overnight. The next day, preheat oven to 160 degrees C. Chop the onions and pile up on the base of a heavy cast iron pot. Place the prepared leg and the lamb shank pieces on top of the onions. Strain the wine from the fruit and pour in on the side. Add the water mixed with the Beef Stock Powder, also in on the side so as not to wash the seasoning off the meat. Bring everything to the boil on top of the stove, cover with a tight lid and place in the oven. Slow roast for 3½ - 4 hours. Add the soaked fruit. Brush the meat with olive oil and roast open for the last 30 minutes to brown the meat. Carve the meat and serve with the fruit, gravy and mustard sauce.  



Rolled chicken

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