08/06/2026
If “fall-apart tender” is your fav, this one’s for you 🍖
Slow-roasted with honey, miso and garlic until beautifully sticky and rich, the hardest part is waiting for it to come out of the oven 🍯Get your ingredients at WOOLWORTHS Food, Capricorn Square now!
Ingredients
• 10 garlic cloves
• 2 t coarse salt
• 1 heaped T white or red miso paste
• ¼ cup honey
• 1 x 2–2.5 kg leg of lamb
• Sea salt and black pepper
• ½ cabbage, finely shaved
• 2 celery sticks, thinly sliced
• 4 radishes, shaved
• 2 T sesame oil
Method
1. Preheat the oven grill.
2. Crush the garlic and coarse salt into a smooth paste using the side of a knife or a mortar and pestle. Mix in the miso and honey.
3. Season the lamb lightly with salt and pepper, then rub the paste all over.
4. Grill for 5–10 minutes until the marinade caramelises.
5. Reduce the oven temperature to 170°C, cover tightly with foil and roast for 4–6 hours until tender and pull-apart soft.
6. Combine the cabbage, celery and radishes. Season and drizzle with sesame oil.
7. Rest the lamb before carving or shredding. Serve with the slaw and pan juices.
