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Slow roasted boneless leg of lamb with winter vegetables

This slow roasted leg of lamb will become a family favorite this cold winter. Paired with seasonal vegetables, we're certain it'll warm your belly and your soul.

Shopping list

  • 1 leg of lamb
  • 1kg cocktail potatoes
  • 1 butternut pumpkin
  • 150grams brussel sprouts
  • 1 red capsicum
  • 1 head garlic
  • 1 bunch rosemary
  • Sea salt and cracked black pepper
  • 1 tablespoon Ras el hanout
  • Zest and juice of 2 lemons
  • Olive oil


  1. Using a sharp boning knife remove the bone from the leg.
  2. Lay the lamb out flat and rub in sea salt and cracked black pepper into the flesh along with the tablespoon of Ras el hanout, zest of the 2 lemons and a little olive oil.
  3. Sear this off in a very hot fry pan and then place on a cake rack and roast at 110C for approximately 4 hours.
  4. During the last hour, add all the other vegetables into the same tray and roast as well.
  5. Serve on a large platter with the meat sliced and some jus on the side.

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