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Butterflied leg of lamb

Ingredients 7
Servings 0


  • 0
    1 large leg of lamb, butterflied
  • 0
    12 large cloves of garlic
  • 0
    1/3 packet streaky bacon
  • 0
    1 bunch rosemary
  • 0
    1 lemon
  • 0
    200ml canola oil
  • 0
    Salt and black pepper


Ask your butcher to butterfly the leg for you.
Take the garlic cloves and place them in a deep bowl with the oil.
Add salt and pepper to taste (don't be shy), the rosemary and the juice of the lemon.
Blend with a stick blender.
Chop the bacon finely.
With a long thin knife, make incisions in the lamb and stuff with the bacon first and then the garlic mixture.
Cover the rest of the meat with the garlic and rosemary oil and leave to rest overnight. Braai over medium hot coals until pink. Approximately 20 minutes per 500g of meat.

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