Sunday dinner – Roast leg of lamb, paired with a bottle of Allesverloren Shiraz

The Malan familie of Allesverloren Wine Estate share their roasted leg of lamb recipe with crispy potatoes and a cauliflower cheese sauce which your family will love!

Serves 6


  • 1 large leg of lamb (around 1.5kg to 2kg)
  • Salt and pepper to taste
  • 6 cloves garlic, peeled
  • 10 sprigs rosemary
  • Scali’s Worcestershire spice or 3 Tbsp Worcestershire sauce and 1 Tbsp salt
  • 1 x fresh lemon


Preheat the oven to 180oC. With a sharp, narrow knife, pierce the lamb 12 times (evenly spaced out). Season the lamb well with salt and pepper. Insert the garlic into 6 of the cavities and the rosemary into the other 6 cavities. Season generously with flavoured salt or Worcestershire sauce and pop into the oven. Roast until it is cooked to your liking.

It usually takes around 1 hour and 30 minutes for a 1.5kg leg of lamb and about 2 hours for a 2kg, depending on how you like it cooked. You can test it with a meat thermometer – internally, it should be around 71oC when its medium and around 77oC when well done.

Coat in fresh lemon juice just before serving, leave to rest for 15 minutes, slice and serve with crispy potatoes and cauliflower and cheese. 

Enjoy with a glass of Allesverloren Shiraz.

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