Serves 4-5
Here is how to make carving easy. Ask your butcher not to cut the shank (leg) bone because you use that as a ‘handle’ when carving – but do ask him to fillet out the pelvic bone. The leg is cooked in the oven or try the Weber if you prefer the smoky flavour.
Recipe Category

You will need

2 kg leg of lamb, do not cut the shank bone through
4 cloves garlic, cut into slivers
3 sprigs rosemary snipped into 2cm lengths
Ina Paarman’s Garlic & Herb Seasoning or Rosemary & Olive Seasoning
50g tin flat anchovy fillets in oil
2 T (30 ml) olive oil

Ina’s Tip

If meat is left to stand for 10 minutes at room temperature before slicing, it allows the meat juices to settle, after cooking. To simplify caring even more, fillet out the one remaining long bone and simply slice the meat.


Lard the lamb with mashed anchovy, garlic and rosemary, then season the meat. Rub any remaining anchovy paste into the lamb and refrigerate for a couple of hours or overnight. Bring meat to room temperature before roasting.

Adjust the oven rack to one slot below the middle position and preheat the oven to 200°C. Place the lamb on a rack over a roasting pan. Add 2 cups (500 ml) of water to the pan and roast the meat for 20 minutes at 200°C. Reduce the heat to 160°C. Roast for the meat, the halved heads of garlic drizzled with olive oil, for an extra hour or until cooked to your preference. It is best to use a meat thermometer – medium done lamb will read 71°C.

Remove the lamb from the oven and allow to rest for 10 minutes before carving. Strain the pan juices, spoon or blot off surplus fat. Thicken gravy with  Brown Gravy Powder mixed with water, taste for seasoning and add a dash of sherry.