There’s something about Heritage Day—known to many South Africans as Braai Day—that calls us back to the fire. Growing up, my dad was a lover of all things leg of lamb—slow roasted in the oven until tender. But truth be told, I’ve never quite taken to the oven version myself. A few years ago, I stumbled on this recipe that transforms lamb over the coals instead, and it quickly became our go-to for special meals. Now, when we gather around the fire with our family, this dish is the centrepiece—smoky, tender, and made for sharing.
It’s the kind of recipe that doesn’t just feed people, it gathers them. Perfect for Heritage Day, or any time you want to mark the moment with something special. Fire, family, and a leg of lamb on the braai—that’s about as South African as it gets.
Recipe
The recipe is adapted from Jamie Oliver's Mexican Marinated Lamb. You can omit or reduce the chillies in the recipe to your liking.
We serve it with a crispy salad, a slice of Diane Bibby's focaccia and the famous Ottolenghi charred cherry tomatoes over cold yoghurt.
Ingredients
(Serves about 8)
-
1 × 2 kg leg of lamb
-
2 dried ancho chillies (or substitute if unavailable)
-
½ tsp black peppercorns
-
1 tsp pink peppercorns
-
2 tsp fennel seeds
-
1 tsp coriander seeds
-
Zest of 1 lemon
-
1 tsp sweet smoked paprika
-
6 Tbsp olive oil
-
2 Tbsp red wine vinegar
-
1 bunch fresh oregano
-
4 garlic cloves
-
2 fresh red chillies
Method
-
Butterfly the lamb
Trim your leg of lamb. Carefully cut along the bone, remove it, and open the meat out so it lies fairly flat with even thickness on both sides. (You can also your butcher to do this for you.) -
Prepare the marinade
Soak the dried chillies in hot water for about 10 minutes until soft. Meanwhile, dry-toast the peppercorns, fennel seeds and coriander in a pan until aromatic. Drain the chillies, then in a blender or spice grinder combine them with the toasted spices (and a splash of soaking water) into a paste. In a bowl, stir in the lemon zest, paprika, olive oil, red wine vinegar, a pinch of salt, oregano leaves, crushed garlic and sliced fresh chillies. -
Marinate
Rub this marinade deeply into every surface of the lamb, cover, and refrigerate for at least 4–6 hours—overnight is ideal. -
Prepare the fire & cook
Take the meat out 30 minutes before cooking so it comes to room temperature. Light your coals or braai until hot. Lay the lamb over medium–hot embers and cook for about 40–45 minutes, turning every 10 minutes or so, until it reaches medium-rare. -
Rest & assemble
Let the lamb rest on a cutting board for about 15 minutes. -
Serve
Slice the lamb right there on the board, bring out the salad bowl and yoghurt dressing, and serve with halved lemons on the side. We serve it straight on our Kuier XL Carving Board.
So whether you’re lighting the fire for Heritage Day or simply marking a special Sunday with loved ones, this lamb is more than a recipe—it’s a reason to gather. The coals do their magic, the marinade sings with flavour, and the table fills with laughter and stories. Make it part of your own family tradition, and savour those long, slow moments around the fire—because that’s what Kuier is all about.