Slow-roasted rosemary lamb with fruity coleslaw

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PHOTO: Misha Jordaan
PHOTO: Misha Jordaan

Lamb and rosemary are a perfect match. We make shredded meat from a leg of lamb to make it more budget-friendly and season it liberally with rosemary.

Preheat the oven to 160°C. Keep a deep roasting pan with a tightly fitting lid and a sheet of baking paper handy.

1. Season the meat on all sides with the salt and freshly ground pepper.

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