Pot roast leg of lamb

Pot roast leg of lamb: Succulent and tender. Image: Adobe.

Pot roast leg of lamb – A meal Nelson Mandela enjoyed with his grandchildren

Treat the family to this lip-smackingly delicious Sunday meal.

Pot roast leg of lamb

Pot roast leg of lamb: Succulent and tender. Image: Adobe.

What better dish to prepare for Sunday lunch with the family than a pot roast leg of lamb? Cooking meat in the stock results in a delicious, thick and tangy taste experience.

In the Mandela household, this pot roast leg of lamb was very popular among the grandchildren because of the bone in the leg of the lamb. The young ones would usually wait for Granddad to dish up first and then they would all aim for the bone. It usually went along with a friendly rivalry among cousins to get the piece with the bone as they all loved meat on the bone.

This pot roast leg of lamb serves six to eight people. Serve with dumplings or vegetables of your choice. Dumplings are an excellent choice as they soak up all the mouth-watering flavours of this appetising dish.

Perfect to prepare for a special Sunday lunch with your loved ones or as a special meal when you invite guests over to your house.

Pot roast leg of lamb recipe

4 from 3 votes
Recipe by Xoliswa Ndoyiya Course: MainCuisine: GlobalDifficulty: Easy

Prep time


Cooking time




Total time






  • 1.5 kg 1.5 leg of lamb on the bone

  • 3 cloves 3 garlic, sliced lengthwise

  • 750 ml 750 water

  • 60 ml 60 lemon juice

  • white pepper

  • 3 medium 3 carrots, chopped

  • 1 stalk 1 celery, chopped

  • 2 cubes 2 beef stock dissolved in 3 cups water

  • 2 tablespoons 2 olive oil

  • 3 3 bay leaves

  • 1 medium 1 onion, chopped


  • Preheat the oven to 150°C.
  • Cut thin slits into the lamb with a sharp knife and insert the garlic slices.
  • Season the leg of lamb and rub a little olive oil all over.
  • In a high heat saucepan, heat olive oil and place the leg of lamb and brown it very well all over.
  • Cook the carrots, onion and celery in the stock separately. When cooked brown, add the bay leaves.
  • Cover the leg of lamb with the stock and cook in the oven for 2 hours until the meat is tender.
  • Keep checking the liquid and add stock if necessary. Remove from the oven and slice the lamb
    and arrange in a shallow serving shallow.
  • Serve with dumplings or vegetables of your choice.


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Looking for more tasty recipes Xoliswa used to prepare for Nelson Mandela? Just have a look at our recipe page for more of her recipes and much more. We have excellent suggestions for you to try.

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