Slow-cooked Sunday lamb

Roasted with garlic, sage, rosemary and sweet onions, this is a rich, fragrant dish that's perfect for winter. Serve with a glass of Nederburg shiraz.


2 kg leg of lamb
2-3 tablespoons olive oil
1-2 heads of garlic, halved across
15 ml Robertsons sage
15 ml Robertsons rosemary
200 g baby onions
250 ml beef or chicken stock
250 ml dry red wine
Soft brown sugar
Robertsons Salt and black pepper


Trim any excess fat from lamb, season and brush with oil. Place garlic, sage, rosemary and onions in a casserole dish, just large enough to take the lamb. A cast iron casserole dish is ideal. Add lamb and pour over the stock, sugar and wine. Cover with a tight fitting lid or foil. Bake at 120°C for approximately 3- 4 hours or until meltingly tender. Remove lamb and keep warm while reducing cooking liquids on top of the stove to a saucy consistency. Carve and serve with Mediterranean beans or a side salad of rocket leaves.

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Serve with a  glass of Nederburg shiraz.


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