Slow roasted leg of lamb

6 servings Prep: 10 mins, Cooking: 2 hrs 30 mins
Rate this recipe
A beautiful timeless roast of lamb with potatoes.

By Food24 December 02 2014
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (7)

2 kg lamb — leg
1 cup pnp finest extra-virgin olive oil
1 tsp sea salt and freshly ground black pepper
1 tsp black pepper — freshly ground
1 garlic — cloves, sliced
2 Tbs fresh rosemary
1 Tbs lemon juice
Tap for ingredients
Tap for ingredients


Pre-heat the oven to 160ºC.

Rub the meat with the oil, salt and pepper.

Use a sharp-pointed knife to make small incisions all over the meat.

Insert the garlic slices and rosemary sprigs into the incisions and sprinkle the meat with the lemon juice.

Put the leg of lamb fatty side up on a roasting tin rack and roast for 100 – 120 minutes for medium done and 125 – 150 minutes for well done.

Baste regularly with own juices.

Allow to stand 20 minutes before carving.

Buy all the ingredients now from Pick n Pay.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.

New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.