Fire-roasted Springbok Leg, Braised Kale and Honey Roasted Parsnips

Make this exquisite South African meat dish at home just like the chef at Pierneef à La Motte Restaurant.


Springbok leg

  • 1 Springbok leg, thigh bone removed
  • 1 Clove of garlic
  • 2 Sprigs rosemary
  • 6 Sprigs thyme
  • 100 g Pork speck frozen (cut into 5 mm thick strips)
  • Sea salt and freshly ground pepper


Preparing the Springbok:

  1. Remove the thigh bone from the leg.
  2. Finely chop the garlic, rosemary and thyme, scatter this over the inside of the leg and season well with salt and pepper.
  3. Take a small knife and make small stabs into the leg, stuff these holes with the frozen speck.
  4. Roll the leg back up and tie with butchers string to form a nice tight leg.
  5. Tie a thin stainless steel chain around the tendon. You are going to hang the leg over the fire from this.


  • 100 ml Brandy
  • 100 ml Soy
  • 50 g Sugar
  • 1 tsp Dijon mustard
  • 20 ml Water
  • 1 Tbsp Salt
  • 1 Tbsp Roasted coriander
  • Bunch of rosemary

Prepare the marinade

  1. Toast and crush the coriander, add all the ingredients in a blender and pulse very quickly to mix.
  2. Use another sprig of rosemary tied to a wooden spoon for brushing the springbok while roasting.