Roast Leg of Lamb

YIELD: ± 3.7 kg (Makes half insert)


  • 2.5 kg Lamb, leg
  • 300 g (2 medium) Onions, chopped
  • 300 g (3 medium) Carrots, diced
  • 820 g (2 cans) Tomatoes, chopped
  • 30 g (2 Tbsp) Garlic, crushed
  • 600 mℓ (2½ cups) Water
  • 60 g Fiesta BBQ Spice (04175010)


Preheat an oven to 180°C. Heat a large frying pan over medium heat and seal the lamb in the pan for ± 5 minutes on each side. Remove once the skin is golden brown and set aside. Add the onions and carrots to the pan and fry for ± 5 minutes, stirring occasionally. Add the chopped tomatoes, garlic and water and mix through. Pour into a half insert. Season the lamb with the Fiesta BBQ Spice and place on top of the vegetables. Cover with foil. Place into the oven for ± 1½ hours. Remove the foil and return to the oven uncovered for ± 20 - 30 minutes or until tender.