There is nothing more South African than a whole leg of lamb turning slowly over hot charcoal, dripping fat into the coals and filling the garden with that unforgettable smell. This recipe is perfected for the Lambri MKII or MKIII Charcoal Spit Braai — machines built tough enough to handle a full leg of lamb for hours without breaking a sweat.
What You Need
- 1 x whole leg of lamb (2–2.5 kg)
- 6 cloves garlic, sliced into slivers
- Fresh rosemary sprigs
- 3 tbsp olive oil
- 2 tbsp coarse sea salt
- 1 tbsp black pepper, 1 tbsp smoked paprika
- Juice of 1 lemon
The Night Before
Stud the leg all over with garlic and rosemary — make deep cuts with a sharp knife and push them right in. Mix olive oil, salt, pepper, paprika and lemon into a paste and rub all over. Refrigerate overnight, take out 1 hour before cooking.
Setting Up
Light charcoal 40 minutes before cooking. You want full ash-grey coals with no flames. Push coals to the sides for indirect heat. Mount the lamb on the spit bar, centre the weight, and lock tight with fork clamps. Tighten again after the first 20 minutes as fat renders.
Cook Time
Rotate on medium-low heat for 3 to 3.5 hours. Baste with butter and lemon every 45 minutes. Done when a thermometer reads 70°C (medium) or 75°C (well done). Rest 20 minutes before carving.
Serve With
Roast baby potatoes, a green salad, fresh crusty bread, and cold beer.
Recipe tested on the Lambri MKII Charcoal Spit Braai. Built in South Africa since 1980.
