Recipe Credit: Mummy Bobat

Ingredients

• Lamb leg (around 2kg)
• 1 tomato tin (grounded)
• 1 small tin tomato puree
• 5 tbsps mayo
• 4-5 homemade marinade blocks ( click see recipe)
• Chilli sauce to taste
• 1 tsp ginger garlic
• 1 tsp garlic
• 3 Tbsps Worcester sauce
• 3 tsps Schwartz Rosemary
• 3 tsps Schwartz Cajun seasoning
• 3 tsps Schwartz Piri piri seasoning
• 3 tsps Schwartz pepper & garlic steak seasoning
• 3 tsps Mustard
• 1 tsp black pepper
• 2 tsps honey
• 3 tbsps Balsamic vinegar
• 3 tbsps Nandos  peri peri sauce sauce
• Chilli flakes to taste
• salt to taste

Method

1. Recite Bismillah.
2. Marinate lamb leg in listed ingredients for at least 2 days.
3. Preheat oven to 150c.
4. Place lamb with all the marinade in a oven proof dish & cover with foil.
5. Cook for 3-4 hours or till tender.
6. Serve with Yorkshire pudding, wedges / roast potatoes / chips & salad or mixed veg! Enjoy! (click to see our mixed veg recipe)