Yummy Lamb's Shank


65g Dilite-Mi marinade seasoning

4 lamb shank (about 2kg)

1 medium carrot diced

1 celery stick (optional)

2 cloves garlic

1 tsp tomato puree

2 tsp fresh thyme

1 lemon- grated zest

400g can chopped tomatoes

5g marinade seasoning for stock (dissolved in 600 ml of hot water)

2 tsp balsamic vinegar

2 tbs of cooking oil

2-4 green chillies sliced (optional)


  1. Clean and pierce 4 lamb shank
  2. Rub in 15g of marinade in each shank and marinade for 1 hour or rest in fridge overnight.
  3. lightly brown shanks in a larg sauce pan with cooking oil. set aside in a casserole dish.
  4. Add carrot and celery to the oil and cook for 4 mins, stirring regularly.
  5. Add fresh thyme, garlic, cloves, lemon zests, and puree. cook for 2 mins.
  6. Add tomatoes and stock (or wine).
  7. Bring to a boil and simmer for 5 mins.
  8. Place shanks in a large casserole dish & pour the simmering liquid over them.
  9. Cover and cook in hot oven for 1 1/2 - 2 hours. Check flavour and taste is achieved.
  10. Serve with mashed potatoes, green beans, cauliflower and carrots (or preferred choice) 

Winter Warmer Lamb's Shank 

Marinate Lamb's Leg

How to cook tasty  Lamb's Leg 

Half Lamb's Leg


1 lamb's leg (2.2 kg)

80g marinade seasoning

Clean lamb, pierce 2.5kg lamb's leg. Rub seasoning evenly into Lamb, 

(2). Wrap in foil and allow it to marinate for at least 45 mins. For  deeper flavour leave in the fridge overnight.

(3). Place on a baking tray in foil, then roast in pre heated oven for about 45-50 minutes- 175°c fan assisted

(4). Take tray with lamb from oven, unwrap and drain off liquid in a small skillet. Set aside the juice to  make gravy/sauce.

(5). Cover lamb with foil and put it back into the oven to cook for a further 20 minutes or more, depending on the weight of the meat.

(6). In the last 10 minutes of cooking, test with a skewer to ensure meat is cooked; uncover lamb and allow it to brown slightly in the oven, but do not overcook.

(7). When finished, take it out of the oven and allowed to cool for a few minutes before carving.

(8). Place the skillet with the Gravy/sauce  from the meat on the hob, and bring to boil for about 1 minute. Add about one or two teaspoons of gravy thickener such as McDougall to the sauce.

(9). Turn off the cooker and whisk in the gravy thickener to prevent it from forming lumps.

(10). Add water to your desired consistency & taste; if any other salt of spice is needed, add accordingly. If you desire a light brown gravy, add a drop of food browning

(11). Best served with baked or boiled potatoes, and mixed vegetables. No other Seasoning or salt is required.