Leg of lamb, whole

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1 Leg of Lamb, Whole, trimmed if you like

8 to 10 Cloves Garlic, Peeled and sliced in half

5 Spring Onion, Cut in half

5 small sprigs Fresh Rosemary

5 small sprigs Fresh Thyme

5 Peppadews, Cut in half

175 milliliters Oyster sauce

Juice of 2 limes (or lemons)

Juice of 1 orange

3 Onions, cut in quarters


Black pepper

Fresh cream, optional, to taste


Lamb roasting in the oven
Lamb roasting in the oven

1.Poke plenty of holes in the leg of lamb using a sharp knife. Use a finger to expand the holes. Stuff slices of garlic, twigs of fresh herbs, spring onions and peppadews into the holes. Continue stuffing until all ingredients are finished, or you run out of holes. When done, your leg of lamb should look like a beautiful, colourful garden with sprigs and twigs of herbs, slices of garlic and peppadew and stalks of spring onion sticking our everywhere.

2.Season the meat with salt and cracked black pepper. Preheat an oven to 180℃.

3.Combine the oyster sauce, lime juice and orange juice to form a marinade. Brush the leg with marinade and place in an roasting tray. Scatter the onions around the meat. Cover with aluminum foil and cook for about 45 minutes to one hour. Remove the foil. Baste the meat with more marinade and increase the oven temperature to 200℃. Continue to baste the meat every 15 minutes or so whilst it cooks for another 45 to 60 minutes.

4.Remove the meat and let it rest for about 10 to 15 minutes while you make the sauce. Place the onions and pan juices in a blender and add a few tablespoons of cream if you like. Blend to form a sauce. If the sauce is too thin reduce it on the stove over medium heat. Season the sauce. Serve with braised red cabbage and roast or boiled potatoes to complete that Sunday lunch experience, but it works equally well with some fresh salad stuffed into a pita bread.


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