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  • Farmer's Weekly

    Sweet & Savoury

    May 11, 2020 2 minutes

    SAVOURY

    Roast leg of lamb

    It’s not the festive season, but you can certainly still enjoy a delicious leg of lamb. This recipe is perfect for a special occasion. It requires quite a bit of time, but is well worth the effort.

    Serves six

    2kg to 2,5kg leg of lamb60ml (¼ cup) apple vinegar45ml (3 Tbsp) honey1ml paprika5ml (1 tsp) coriander5ml (1 tsp) salt1ml black pepper1 bay leaf3 fresh rosemary sprigs2 fresh garlic cloves, halved horizontally12 small onions, peeled125ml (½ cup) water250ml (1 cup) leg of lamb stock (from the cooked lamb)7,5ml (1½ tsp) corn flour

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