Braai recipe with a taste of England- If you can stomach Stuart Barnes

This weekend the Springboks play in probably their most important game of the year as losing to the English is not an option.

Some sadistic bloke at MNET decided that we must listen to the most one-sided commentator in the world in Stuart Barnes. This guy has the ability to change a normal springbok supporter in to an all out Rose – hater.

But hopefully we can stomach him for the game.

But back to the braai. What to braai to give the meal a taste of England?

If you think of English cuisine, Bangers and mash and  Fish and chips springs to mind but I don’t think this will work on a braai.

So according to Wikipedia  “The Sunday roast was once the most common feature of English cooking.”

So let’s do a Sunday roast on the Saturday to give the meal an English twist.

 I’m going to try a leg of lamb on the Weber.


1 x 2kg leg of lamb
1 lemon
5 cloves garlic, finely chopped
2 tablespoons finely chopped fresh rosemary
2 tablespoons finely chopped fresh parsley
Half a cup of softened butter
Salt & pepper


Pierce the lamb all over with a sharp knife

Finely grate the lemon peel

Halve the lemon, & squeeze the juice over the lamb & leave to rest
Mix together the butter, garlic, lemon peel, herbs & seasoning

Pat this butter mixture onto the lamb – this takes a little patience, but is worth it – the butter will melt into the lamb – delicious!

Cover  this in foil, & cook  it on the Weber for 2 hours (indirect method). You need about an hour per kg.



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