The Hurricane Roast (A leg of Lamb)

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This is our secret family recipe reserved for holidays, special occasions, and hurricane evacuations.

This recipe starts with having purchased a beautiful and not so cheap leg of lamb just weeks before Hurricane Dorian arrived on the scene. It was an impromptu purchase, so I put the roast in the freezer for a special occasion. When Governor McMaster called for a mandatory evacuation, I was not about to leave this beautiful piece of meat behind to fall victim to a power outage, so I packed it in ice and headed to Atlanta. The roast thawed during our 4.5 hour car ride, so we had to cook it right away.


  • 1 Leg of Lamb
  • Rosemary (From the garden)
  • 2 cloves of Garlic, thinly sliced
  • 2 Heaping Tablespoons minced garlic
  • Crazy Jane Salt
  • Freshly Ground Pepper


  • Pre-Heat the oven to 325 degrees
  • The real key to cooking a good leg of lamb is to trim off all excess fat. You want this roast lean and mean.
  • With a sharp narrow knife, pierce small pockets into the meat, just enough to insert the small slices of garlic evenly around both sides of the roast
  • Rub the outside of the roast with the minced garlic •Sprinkle liberally with Crazy Jane Salt and freshly ground pepper
  • Top with sprigs of fresh rosemary
  • Place the roast into a large roasting pan and bake for 20 minutes per pound for medium (pink in the middle)
  • Make sure you pair this roast with Dr Phil’s famous gravy recipe. And of course, no lamb dinner is complete without rice and gravy and butter beans!

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About Swamp Fox Farms

Swamp Fox Farms is 20 acres of beautiful Lowcountry land surrounded by marshes and live oaks. The farm offers privacy with a central location in Levy SC, just 7 miles from Savannah GA, 22 minutes from downtown Bluffton, 12 minutes from Palmetto Bluff and 5 minutes from the traffic circle at Highway 46. Perfect for picturesque weddings, fun family reunions, oyster roasts, corporate events and more, Swamp Fox Farms will help you create memories that last a lifetime.

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