Lamb Roast

Posted by Chris Jordan


For a Sunday lunch, get a lamb roast early Saturday morning and make sure it hasn’t been frozen!

  • 1.5kg Lamb Roast
  • Sea salt
  • Black pepper
  • A handfull fresh Rosemary
  • 100ml Meat marinade
  • 4 Garlic cloves, quartered
  • Handfull fresh lavender finely chopped
  • 100ml Honey
  • 50ml Olive oil


  • Pierce lamb roast and insert garlic ( soos Ouma dit gedoen het)
  • Season with the sea salt and pepper
  • Grind the rosemary & lavender in a pestle with the oil, honey and marinade
  • Rub this mush all over the roast
  • Cover and refrigirate – do not freeze!
  • Place on a Kettle grill for 2.5 hours, indirect heat, make sure it is browened and cover lighly with tin foil
  • When meat starts falling off the bone, remove and let it rest for 15 minutes before carving
  • Serve with whatever you like
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