Literally the best flavoured lamb you will eat



  • 1 leg of fresh lamb 2.5 kg

  • 3 fresh tomato’s the riper the better

  • 2 large onions sliced

  • 5 sprigs parsley

  • 3 stalks celery

  • 3 cups water

  • Cracked pepper

  • Vegeta seasoning

  • Salt

  • 1 can crushed Tomato’s

  • 5 cloves of garlic

  • Small amount olive oil


  • 1.


  • 2.

    Peel garlic and slice into quarters

  • 3.

    Cut holes in lamb and push garlic in to the holes all over the lamb

  • 4.

    Place lamb in large roasting dish and surround with all cut vegetables

  • 5.

    Pour crushed Tomato’s over the dish

  • 6.

    Drizzle lamb with olive oil then sprinkle lamb with cracked pepper and vegeta

  • 7.

    Pour 3 cups of water into dish

  • 8.

    Double cover, Meaning, firstly cover with alfoil then the lid of the roasting dish. This extremely important to keep the steam in the dish.

  • 9.

    Preheat oven to 180 deg and cook for minimum 3 hours at 180 deg.

  • 10.

    After 3 hours remove lamb, you will need 2 forks as it will fall apart if you don’t.

  • 11.

    Place lamb on another dish and turn up oven to 220 deg, place in oven to glaze the top now.

  • 12.

    Remove soft vegetables and liquid and push through sieve then return to roasting dish on cook top to reduce, This will make a beautiful sauce.

  • 13.

    Cook your favourite pasta to the recommended cook time

  • 14.

    To serve.

  • 15.

    Place pasta on a nice plate, slice lamb and place on the pasta, then top with the sauce.

Nutritional information

Nutritional analysis per serving (8 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This lamb dish is also great with a Greek salad and freshly baked bread.

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