LORRAIN’S SLOW ROASTED LEG OF LAMB
INGREDIENTS
2 kg leg of lamb
Fresh rosemary
8 cloves of garlic
Six gun spice (I bought in Keimoes NC)
60 ml olive oil
1 cup water
METHOD
Put the oven on 60 degree celcuis.
Using a sharp knife make a few holes in the meat.
Drizzle with the oil and add the spice, rub oil and spice evenly over the meat.
Slice 4 gloves of the garlic and insert with the rosemary it in the holes.
Place in roast pan, add the cup of water, add the rest of the garlic and rosemary. Roast for +-7 hours.
SOURCE/PHOTO: Lorraine Van Vooren
