Roast Leg of Springbok #free #recipe #roast



6 rosemary sprigs
8 thyme sprigs
2 bay leaves
5ml black pepper
500g mirepoix or cubes of root vegetables
6 garlic cloves
2 litres red wine


2,7kg springbok leg
8 garlic cloves, halved
30ml olive oil
500g mirepoix or cubes of root vegetables
50ml tomato paste
250g streaky bacon, fried
4 thyme sprigs
4 rosemary sprigs
2 bay leaves
10ml crushed black pepper
200g dried apricots, optional


30ml mild German mustard
60ml redcurrant jelly
100ml port
beurre manié, as needed
200ml sour cream, optional


3 turnips
3 parsnips
3 celeriacs
3 carrots
2 onions
2 sweet potatoes
2 thyme sprigs
2 rosemary sprigs
coarse salt and black pepper, to taste
50ml olive oil


4 large potatoes
20ml olive oil
250g assorted mushrooms
1 garlic clove
10ml fresh flat-leaf parsley, chopped
2 spring onions, chopped
50g – 80g butter
50g – 80g cheddar, grated


  • Mix all the marinade ingredients together and marinate the springbok leg overnight.
  • Pat-dry the meat and strain the liquid. Reserve for the sauce.
  • With a knife, make small incisions in the meat and insert the garlic. Preheat the oven to 160ºC.
  • In a roasting pan, brown the meat on all sides evenly – you can dust the meat with a little flour prior to browning. Remove the meat and set aside.
  • Use the same roasting pan and over a medium heat, add the olive oil, mirepoix and tomato paste. Deglaze with the reserved marinade.
  • Place the meat on top of the mirepoix and drape the bacon over and around the roast. Add the remaining roast ingredients.
  • Gently roast covered with a lid or foil, turning often until cooked, for about 2 – 3 hours.
  • Remove and allow the meat to rest for at least 20 minutes.
  • To make the sauce, remove the roast and apricots and set aside, keeping warm. Place the roasting pan over medium heat and skim off any fat that may be present.
  • Add the mustard, jelly and port and reduce by a third. Thicken with the beurre manié if required, allow to simmer for a few minutes and strain. Add the sour cream if required. Increase the oven to 180°C.
  • Cube the vegetables, season and mix with the olive oil. Roast them either with the meat or separately. Keep warm.
  • For the potatoes, roast the potatoes whole in the oven until soft. Remove, and while still warm, cut them in half and remove the soft centre – make sure that the skin does not get damaged. Try to keep the shells quite thick. Heat the olive oil and sauté the mushrooms with the garlic. Mix together the potato, mushroom, parsley, onion and butter. Spoon the mixture back into the empty potato shells and sprinkle with the cheese. Return the potatoes to the baking tray and bake until crispy and golden.
  • Get your carving board ready as well as a sharp knife and make sure that you carve across the grain. This is very simple – make as many slices as possible on the meaty side, cutting until you hit the bone, then turn and do the same on the other side.
Serve the meat slices with the roasted vegetables and baked potatoes while still warm.

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