Serves 6
We have given our lamb a truly S.A Flavour by adding biltong to the stuffing or alternatively use finely sliced turkish apricots. Leave the shank bone in to improve the ‘look’ of the leg
Recipe Category

You will need

2 T (30 ml) butterr
1 T (15 ml) olive oil
1 onion, finely chopped
Ina Paarman’s Green Onion Seasoning
3 cloves garlic, finely sliced
½ cup (125 ml) boiling water
1 x 25 g Ina Paarman’s Liquid Vegetable Stock
1 x 100 g Ina Paarman’s Poultry Stuffing Mix
½ cup (50 g) of beef biltong, finely sliced
¼ cup (60 ml) brandy (optional)

± 2 kg leg of lamb, leave shank bone intact and ask the butcher to bone the rest of the leg butterfly style. Keep the removed bones.
Ina Paarman’s Meat Spice
2 T (30 ml) powdered gelatine
½ cup (125 ml) Ina Paarman’s Balsamic Vinaigrette
2 large onions, cut up into wedges
1 T (15 ml) whole coriander seeds
reserved leg bones

1 x 200 ml Ina Paarman’s Ready To Serve Roast Onion Gravy
squeeze of lemon juice

Ina’s Tip

Any leftover lamb slices can be pan-fried with leftover onion and served on bread.


Best of all, chop all the leftover bits of lamb in a food processor and make the most delicious Lamb Bobotie.



Melt the butter over medium/high heat in a frying pan, add the olive oil.

Add the onion seasoned with Green Onion Seasoning.

Stir-fry until just beginning to brown

Add garlic. Stir-fry briefly.

Add the water and Vegetable Stock.

Add the dry Stuffing Mix, biltong and brandy, if using and stir through.

Leave to cool.



Vlek the boned leg, with shank bone attached, open and season very well inside and out with Meat Spice.

Place 4 x 50 cm long pieces of string about 4 – 5 cm apart on the work surface. Lay the vlekked lamb on top.

Sprinkle gelatine over cut sides. Brush a little of the Balsamic Vinaigrette over the inside of the leg.

Pack the stuffing into the leg. Any stuffing left over can be baked separately in small ovenproof dish for 30 minutes and served on the side.

Bring the lamb sides together, using sosatie sticks to keep meat together while tying the leg up.

Start from the middle and tie the leg tightly and securely with the string. Remove the sosatie sticks.

In an oven pan, make a platform of the onions, coriander seeds and reserved bones.

Position the leg, best side up, on top and pour over the rest of the Balsamic Vinaigrette.

Can be pre-prepared to this stage.


When ready to oven roast

Adjust the oven rack to one shelf below the middle and preheat to 160°C.

Add 2 cups (500 ml) of water to the pan, on the side, not over the meat.

Place pan in the oven and bake for ±1 ½  hours. Insert a meat thermometer into the meat (not the stuffing) and remove the lamb when the temperature reads between 65 °C – 70 °C.

Leave meat to rest on a wooden board under paper or foil, while preparing the gravy in the pan.

Spoon out solids, blot off the excess oil with paper towel and add the Roast Onion Gravy.

Bring to the boil, add a squeeze of lemon juice and taste for seasoning.

Carve leg at the table.