Skip to content
Same-day delivery across Cape Town — order before 2pm
MeatNow
RoastSundayFamily

Sunday Roast Leg of Lamb

Garlic-studded, rosemary-scented, blushing pink. The centrepiece your Sunday table deserves.

2 hrs Serves 8Medium

Method

  1. 1

    Bring the leg to room temperature, about 1 hour.

  2. 2

    Make small incisions and stud with garlic and rosemary.

  3. 3

    Rub with olive oil, season generously.

  4. 4

    Roast at 170°C — 25 minutes per 500 g plus 25 minutes.

  5. 5

    Rest under foil for 20 minutes.

  6. 6

    Make gravy from the pan juices, stock and flour.

  7. 7

    Carve against the grain and serve.

Butcher's tip

Great results start before the pan is hot: bring your meat to room temperature, pat it completely dry, and always rest it after cooking. The rest is as important as the sear.