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New Year's Abundance Meal...

Happy New Year! I decided to celebrate 2016 with my family on a high with an abundance meal. One the menu : Fehmalee's Roast leg of Lamb, Guinea Fowl Royale (locally sourced boneless guinea fowl stuffed with wild boar sausage meat and wrapped in bacon), Yorkshire Pudding, rich gravy, roasted parsnip, Spanish Rioja and champagne. For the little one diluted apple juice.

The stand out dish for me is the leg of lamb. Here's how I did it:

Fehmalee’s Roast leg of lamb


4 cloves garlic (finely sliced), 4 fresh rosemary sprigs, ½ a bunch of thyme, 1tsp sea, salt, ½ tsp Fehmalee’s kitchen island seasoning, 1tsp Fehmalee’s kitchen flavour enhancer, 2 tbs of olive oil, 1 (2 to 3kg) whole leg of lamb


Cooking time: 15 minutes per 500g, plus 10 minutes.

Combine the seas salt, island seasoning, flavour enhancer and oil in a bowl. Spread and massage mixture on leg of lamb. Cut slits in the top of the leg of lamb every few inches, deep enough to push slices of garlic a piece of rosemary and thyme down into the meat. Place the remaining sprigs of rosemary and thyme under the lamb.

Roast at 180 C until the lamb is cooked to medium well. Allow meat to rest for 15 minutes before serving.



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