Quite often we finish the week with our favourite traditional Aussie meal: a roast. When we have quests over for dinner, we crank it up a notch by firing up the Webber and cooking both the meat and veggies on the coals instead of the oven.

We bought the organic lamb leg from a butcher who was able to tell us everything about animal’s breed, her life story (we named her fluffy) and everything – just short of showing us a picture of the animal. The leg was boned (top part), with just a small piece of the bone left on one end for cosmetic purposes.

We seasoned the leg with a combination of garlic, shallots (red), rosemary, olive oil, salt and cracked pepper.

As for the veggies, we roasted pumpkin, kumera, parsnip and beetroot (as well as added some small potatoes for the non-paleo crowd) in the Webber with the lamb.

The result was a delicious plate of paleo goodness and everyone around the table was both impressed and well-fed!