Leg of Lamb Potjie Recipe

Name: Leg of Lamb Potjie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4-3/8 lb. leg of lamb; 8-7/8 oz. bacon, cubed; 10-5/8 oz. baby carrots, peeled; 8 md. potatoes, peeled and halved; 10-5/8 oz. brussell sprouts; 1/8 qt. ground coriander; 1/8 qt. brown sugar; 1 bottle dry red wine; 1/8 qt. butter; 1/8 qt. dried rosemary; 1/4 qt. sour cream; 5-1/3 oz. dried peaches; Salt and pepper to taste; 1/8 qt. apricot jam; 1/8 qt. cake flour

Servings: persons

4-3/8 lb. leg of lamb
8-7/8 oz. bacon, cubed
10-5/8 oz. baby carrots, peeled
8 md. potatoes, peeled and halved
10-5/8 oz. brussell sprouts
1/8 qt. ground coriander
1/8 qt. brown sugar
1 bottle dry red wine
1/8 qt. butter
1/8 qt. dried rosemary
1/4 qt. sour cream
5-1/3 oz. dried peaches
Salt and pepper to taste
1/8 qt. apricot jam
1/8 qt. cake flour

1
1.
2
Trim all the fat off the leg.
3
2.
4
Make small cuts in the leg with a knife and stretch these cuts by pushing a finger in each cut 3.
5
Fill each cut with the cubed bacon 4.
6
Rub the leg well with the coriander and the brown sugar 5.
7
Marinade the leg in the wine overnight 6.
8
Melt the butter in the Potjie while the fire is still burning and brown the leg slightly on all sides 7.
9
Add the rosemary and 50ml of the wine marinade 8.
10
Cover with the lid and allow the Pot to simmer for at least 1.5 hours or until the leg is half done 9.
11
Ensure that the coals are not too hot and turn the leg regularly adding some more wine marinade and not more than half of the sour cream 10.
12
Add the dried fruit, cover with the lid and allow the Potjie to simmer for 30 minutes 11.
13
Layer the veggies as they appear in the recipe and season with the salt and pepper 12.
14
Add the remaining sour cream, cover with the lid and allow the Potjie to simmer for a further hour 13.
15
When the leg is done, add the jam, cover with the lid and wait until the jam has melted The Potjie is now ready to be served.
16
Remove the leg and carve it in slices Add the flour to the sauce and stir until ready

1694

kcal

Calories

109

Fat

Carbs

106

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4-3/8 lb. leg of lamb, 8-7/8 oz. bacon, cubed, 10-5/8 oz. baby carrots, peeled, 8 md. potatoes, peeled and halved, and more.

Yes, Leg of Lamb Potjie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Leg of Lamb Potjie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions