“Low and slow is key, so give yourself enough time to achieve a great result. Serve with any sides you wish.” – Vusi Ndlovu
- 1.5 kg whole lamb leg
- 1 cup canola oil
- 2 T salt
- 6 T Cape Malay spice
1. Make small holes all over the lamb. A cake tester works well for this. Rub the lamb with oil, season with salt and rub the Cape Malay spice all over. Allow to stand at room temperature for 45 minutes, or leave in the fridge overnight.
2. Prepare a braai. This only works if you have space to hang the lamb over the coals. You will need to hang the lamb by the shank so that the thickest part of the meat faces the coals.
3. Hang the lamb and cook over indirect heat. You will have to move the fire and coals around to ensure it cooks evenly. A thermometer comes in handy here – you’re looking for an internal temperature of 65°C. Allow the lamb to rest in a warm place for about 20 minutes before carving.
Photograph: Jan Ras
Production: Brita Du Plessis
Food assistant: Ellah Maepa