Braai Leg of Lamb

A leg of lamb is associated with festive occasions. Have you tried doing leg of lamb on the braai? Give this recipe a try for the juiciest, succulent braaied lamb ever!


Leg of lamb:

3.6kg Leg of lamb, with bones

Herbed oil:

135ml Olive Oil
30ml Whole Black Pepercorns
5g Dried mixed herbs
5ml Cumin
10ml Cajun spice

For the baste:

45ml Olive oil
3 Garlic cloves
Zest & juice of 1 lemon
30ml Honey
22g Fresh, flat leave parsley

For dressing:

30ml Olive oil
11 Sprigs of fresh thyme
Salt & Freshly Ground Black Pepper To Season


  • Score the top side of the lamb leg a crisscross pattern at 1cm intervals,1cm deep.
  • Mix and crush the herb oil ingredients in a bowl.
  • Add meat and leave for at least 3 hours in the fridge.
  • Seal the meat on the prepared braai until golden brown.
  • Put the meat on a foil and wrap. Cook over the braai, covered for ± 20 min.
  • Combine the baste ingredients. Baste the meat every 10 Minutes, cooking for a further ±20 or until to the preferred doneness.
  • Combine the dressing on a board. Turn the Lamb in it to coat and rest for 5 minutes before serving

Recipe source: