Now winter is officially here, we’re all instinctively drawn toward the Sunday roast. 

The perfect leg of lamb is an incredibly simple meal to prepare, but one that always draws murmurs of appreciation and delight from your guests. 

Our version, however, is a little different to your regular roast: it’s brushed in a savoury Coca-Cola glaze. It not only gives the outside a crisp, fragrant crust, but keeps the lamb tender and moist within.

Don’t worry - it’s easy to make. Here’s how.

Roast Lamb

Ingredients (Serves 8):

  • 2kg lamb leg
  • 6 cloves of garlic
  • 3 x large onions
  • 200ml x tomato paste
  • 3tbsp x Worcestershire Sauce
  • 3tbsp x Apple Vinegar
  • 4 x large bunch of thyme
  • 600ml Coke
  • 1 tsp olive oil
    2 pinches of salt (to season lamb)
  • 2 x bunches dutch carrots
  • 1kg brussel sprouts
  • 50g of toasted almonds, roughly chopped
  • 1tsp margarine
  • ½ cup parmesan cheese, finely grated

Roast Lamb


1. Remove lamb from refrigeration before cooking and bring to room temperature.

2. Pre-heat oven to 180 degrees. Finely chop two cloves of garlic and half an onion, then cook in a saucepan over medium heat until soft. Add tomato paste, Worcestershire, vinegar, a few sprigs of thyme and Coke. Simmer until the mixture reduces into a thick glaze. 

3. Rub the lamb leg with oil and salt. Place in a tray or iron cooking pot, scattering carrots, sliced onion and remaining garlic cloves. Generously brush the lamb with the Coca-Cola glaze (but don’t use it all!). Scatter some thyme over the whole affair.

4. Place the tray in the oven at 180 degrees. After 20 minutes, drop the temperature down to 160 and turn the leg, basting again with the glaze. Turn and baste every 20 minutes for approximately an hour and a half.

5. To cook meat properly, it’s really important to use a meat thermometer. You want your lamb leg to have a final internal temperature of 60 degrees, which means that it should be at about 56-58 degrees when you pull it out of the oven. Let it rest, either covered or wrapped in aluminium foil.

6. Carve off the bone and serve with carrots, onions and roasted garlic! A beautiful accompaniment this time of year is fresh brussel sprouts (don’t screw your nose up!). Boil or steam them and toss with toasted almonds, margarine and parmesan to serve.

Roast Lamb

Nutritional Profile (per serve):

Energy: 3330kJ

Protein: 82.0g

Total Fat: 38.9g

Sat Fat: 15.2g

Carbohydrates: 22.5g

Sugars: 21.7g

Fibre: 12.8g

Sodium: 480mg