Serves 6
Buttermilk is a wonderful tenderizing agent. It will not draw out juices, nor will it alter the flavour of the meat in any way. Sheep farms cover large areas of South Africa, making lamb a traditional Sunday lunch treat.

You will need

1 leg of lamb, boned and opened butterfly-style (ask the butcher to ‘vlek’ the meat)
½ cup (125 ml) buttermilk
Ina Paarman’s Rosemary & Olive Seasoning
olive oil
½ cup (125 ml) Ina Paarman’s Sticky Plum & Soy Marinade & Baste

lemon halves
fresh rosemary

Ina’s Tip

For Kosher households, you can replace the buttermilk with ¼ cup fresh lemon juice and ¼ cup olive oil, mixed with 1 T of finely crushed paw-paw (papaya) seeds. It is a great tenderiser.


Score the meat 2 mm deep all over with a chef’s knife. Coat the leg with buttermilk and leave covered in a glass dish in the fridge overnight. The next day, dry meat with paper towel. Season with Rosemary & Olive Seasoning and rub with olive oil. Squeeze and spread about ½ of the Sticky Plum & Soy Marinade & Baste on both sides of the meat.
We prefer to braai the lamb in a kettle braai, or a gas braai with a lid.
Prepare a medium hot fire. Move the coals to the outer perimeters of the braai and place a foil container with 1 cup (250 ml) of water under the grid in the middle. Place the lamb best side down. Close the lid.
Cook for about 15 minutes until nicely browned. Turn with a pair of tongs. Baste the cooked side with Sticky Plum & Soy Marinade & Baste . When the other side is nicely browned, turn and baste again. Continue turning and basting.
Grill lemon halves on cut sides.
Use a meat thermometer to test when meat is done. Don’t overcook meat; it must still be slightly pink and juicy. Cooking time varies between 45 – 60 minutes, depending on thickness of joint and intensity of heat.
Rest under foil for 10 minutes before carving. Carve meat into thin slices
Serve with grilled lemon halves on the side. Garnish with fresh rosemary.