1 kg Leg of Lamb
8 Garlic cloves
20 ml Olive Oil
1 sprig Rosemary
Salt & Pepper

Trim all visible fat from the Lamb. Using a sharp knife, make slits in the Lamb and stuff with sliced garlic cloves and rosemary sprigs.
Rub in olive oil and season with salt and pepper.
Place in a flat bottomed cast iron pot, replace lid and place on braai grid.
Cook for 1 ½ hours until juices run clear.
Check every 15 minutes if the meat is burning. If it begins to burn at base turn and add 50ml of beef stock.