Slow Roast Leg of Lamb


1 x 2kg leg of lamb

8 cloves garlic peeled cut and soaked in salt

2 tbsp salt

2 tbsp freshly ground black pepper

rosemary sprigs

extra-virgin olive oil

1 tub honey

6 lemons

juice of 2 lemons

½ bunch parsley



Make 8 incisions in the lamb approximately 3 – 4 cm deep. Cut your garlic into little slithers and insert into incisions. Stuff rosemary sprigs into the incisions. Season your lamb with salt, pepper and olive oil.  Cook on BBQ.

In a bowl mix lemon juice with sprigs of rosemary and baste lamb.