There's something truly remarkable about a whole roast leg of lamb. With its inherent flavour, this roast requires far less effort than you might imagine. We've elevated the classic pairing of rosemary and lamb by adding a touch of dates, bacon, and garlic for an extra special touch.


3kg leg of lamb
1tsp. Ina Paarman Olive and Rosemary Spice OR Robertson Steak and Chops Spice
5ml balsamic vinegar
¼ cup canola or olive oil
½ block (125g) pitted dates
250g bacon bits
5 heads of garlic
10 rosemary sprigs
1 large cauliflower head
1 large broccoli head
20 medium carrots
Salt and pepper, to taste



  1. Mix oil and spices together.
  2. Cut slits (1 – 5cm deep) all over the leg of lamb, spaced 2.5cm apart.
  3. Cut dates into small pieces.
  4. Peel 1 head of garlic into cloves. Cut cloves into lengthwise quarters.
  5. Push dates, bacon bits and garlic into cuts. Top with smaller rosemary sprig pieces.
  6. Repeat until all slits are filled.
  7. Rub meat with spice mixture.
  8. Place in large oven pan and cover with sheet of heavy-duty foil.
  9. Place in middle of oven at 180°C and bake for 4½ - 5 hours. The inside will be a little pink and juicy.
  10. Remove from oven and leave to rest for 10 minutes before carving into thin slices. Garnish with the remaining rosemary sprigs.


  1. Cut broccoli and cauliflower into pieces.
  2. Peel carrots but keep them whole.
  3. Put separately into microwave dishes and cover.
  4. Cook on high for 5 minutes.
  5. Add vegetables to the oven pan 15 minutes before cooking time is complete.

Tips and variations:

When it comes to cooking time, a good rule of thumb to use is to add 50 minutes of oven time for every 500g of meat.