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Leg of springbok done over the coals

Ingredients 11
Servings 6


  • 250
    speck, cut into thin strips
  • flavour enhancer, black pepper, rosemary and parsley (dried or fresh)
  • 3
    leg of springbok, well ripened
  • 250
    shoulder bacon
  • 500
  • 500
    dry red wine
  • 5
    bay leaves
  • few pieces lemon rind
  • 10
    black peppercorns
  • few sprigs fresh rosemary


Season the speck well with flavour enhancer, pepper, rosemary and parsley. Using a knife with a thin blade, pierce holes into the leg. Insert the strips of speck into the holes. Blend all the ingredients for the marinade. Place the prepared leg in the marinade and marinate overnight. Cover the leg with the shoulder bacon and wrap in aluminium foil, ensuring that it is well sealed. Roast the leg slowly over the coals for about two hours or until done according to taste. (The cooking period will depend on the size of the leg and how well-done you like your meat.) Remove the aluminium foil and roast uncovered until nicely browned. Serve with quince or apple jelly. Serves 6-8.

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