A whole leg of lamb that falls off the bone? You have our attention!

Pro tip: make a deep incision along the bone to keep the rosemary and anchovy stuffing in place. It makes for next-level flavoursome meat.

Recipe by: Bianca Strydom, Romy Wilson, Shavan Rahim

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Whole leg of lamb with rosemary-and-anchovy stuffing

Serves 6 to 8 
Preparation: 15 minutes 
Cooking: 3–4 hours

Ingredients:

For the stuffing:

  • 100 g anchovies
  • 10 springs rosemary, leaves picked
  • 10 garlic cloves
  • 3 T olive oil
  • 100 g butter, cubed

 

  • Free range leg of lamb
  • Butter, for stuffing
  • Salt, to taste
  • Fresh pasta or mashed potatoes, for serving
     

Cooking instructions:

  1. To make the stuffing, crush the anchovies, rosemary, and garlic using a mortar and pestle, then add the oil. 
  2. Make a long incision along the bone of the lamb, stuff tightly with the stuffing and a few knobs of butter, truss, place in a deep baking tray, drizzle generously with olive oil and roast at 160°C for 3–4 hours depending on the size of the lamb and how tender you’d like the meat.
  3. Serve with fresh pasta or creamy potato mash.