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


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