Slow roasted springbok loin

Slow roasted springbok loin
meat roast recipe



  • 2
  • Black pepper
  • 1/2
  • salt
  • 2
    fresh sage
  • 150
    red wine
  • 2 garlic cloves
  • 1 springbok loin


Put the meat in a large dish and rub the salt, pepper, finally chopped sage and ground allspice into the joint. Leave in a cool place overnight for the flavours to infuse. When ready lay the joint flat and place garlic slivers at regular intervals along the inside of the joint. Then roll the joint up and tie securely with string. Transfer to a roasting pan and add the wine. Cover with a lid or foil and place in an oven pre-heated to 150 degrees C. Roast for about 2 1/2 hours, or until the meat is tender and the juices are no longer pink when pierced with a skewer. Check the pan every now and then and if the joint becomes too dry add a little water. Take the joint out and place on a warm plate. Cover with foil and allow to rest for 10 minutes. Remove the string at this point and carve. Make gravy from the pan juices by adding 2 tbsp flour and mixing in. Then add just enough water or wine to form a smooth sauce. Bring to a simmer and serve with the meat  

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