Deboned leg of lamb

Ingredients 9
Servings 6


  • 1
    leg of lamb, butterflied and deboned
  • 250
    lemon juice
  • 250
    olive oil or sunflower oil, or a mixture
  • 15
    chopped fresh rosemary
  • 15
    chopped fresh thyme
  • 15
    chopped fresh origanum
  • 2
    cloves crushed garlic (or more, depending on your taste)
  • 30
    brown sugar, or more depending on the size of the leg


Make a few incisions along the muscles to flatten the meat slightly. Sprinkle salt and freshly ground pepper all over the lamb and rub in along with a little sugar. Put the lamb into a roasting pan. Mix together the marinade ingredients and pour over the lamb. Marinate for 3 days, turning the meat twice a day. Braai over medium to slow coals for about 45 minutes, brushing frequently with marinade. Leave a little marinade in the baking pan. Warm up the remaining marinade, put the leg of lamb in the marinade, and allow to sit for a few minutes, while still keeping warm. Serve the thicker sections of meat to those who prefer their meat rare.

Read more on: roast  |  lamb

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