Garlic Roasted Lamb

Serves 6

1 Serve = 2 CC + 2 Protein + 1 Fat

Best Choice Recipe

Prep: 20 min

Cook: 1 hour 50 minutes


1kg leg of lamb

Salt and pepper to taste

8 cloves garlic, sliced in half lengthwise

10ml (2 tsp) dried rosemary

30ml (2 tbsp) olive oil

480g sweet potatoes, peeled and cut into 1 inch cubes 600g parsnips, cut into 1 inch pieces


Preheat the oven to 160°C (325°F; Gas Mark 3). With a sharp knife, trim all the fat and any cartilage from the lamb. Season the meat with salt and pepper. With a small knife, make slits about 1 inch deep all over the leg of lamb. Using most of the garlic and all the rosemary, push a garlic or a few rosemary, push a garlic leaves into each of the slits. In a large roasting pan, combine oil with sweet potatoes, parsnips, and remaining garlic to coat.


Move the vegetables to the side of the pan and place the lamb in the centre.  Roast the lamb and vegetable for 1- 2 hours or until a thermometer inserted into the centre of the meat reads 84°C (160°F – for medium rare). Turn the vegetables occasionally so that they cook evenly. Remove pan from oven. Transfer the vegetables to a serving dish and keep them warm. Transfer the lamb to a carving platter, cover with foil and let stand for 5 minutes. Slice the roast lamb and serve with the vegetables.

Ready in

130 min

Spicy Beef Wraps

Serves 8

1 Serve = 2 CC + ½ Veg + 1 Protein + ½ Fat Serves 4 Good Choice Recipe

Prep: 10 min

Cook: 5 min

8 Weigh-Less Wraps

10ml Weigh-Less Extra Virgin Olive Oil

125g fat-free smooth cottage cheese

210g sliced beef rump

½ tsp Cajun spice

¼ tsp paprika

100g tomato

50g cucumber

50g carrot

10ml lemon juice

Grate the carrots and cucumber and mix with the diced tomato, season and set aside. Mix together the cottage cheese, Cajun spice, paprika and lemon juice. Heat the olive oil in a large non-stick pan and fry the beef strips until golden and cooked through. Place the wraps on a flat working surface, top with the veg mixture, a few strips of fried beef and a spoonful of the avo mash. Roll closed, secure with a toothpick and serve.

Ready in

15 min

Leg of lamb on the braai

Serves 8
1 Serve = 2 Protein + ½ Fat 
Best Choice Recipe

Prep: 15 minutes
Cook: 90 minutes

1kg leg of Lamb
8 garlic cloves
20ml Weigh-Less Extra Virgin Olive Oil
1 sprigs rosemary
salt and pepper

Trim all visible fat from the Lamb. Using a sharp knife, make slits in the Lamb and stuff with sliced garlic cloves and rosemary sprigs. Rub in olive oil and season with salt and pepper. Place in a flat bottomed cast iron pot, replace lid and place on braai grid. Cook for 1 ½ hours until juices run clear. Check every 15 minutes if the meat is burning. If it begins to burn at base turn and add 50ml of beef stock.

Ready in

105 min

Beef and Bean Bake

Serves: 4

Better Choice recipe

1 serve = 3 Protein + 1 ½ CC + ½ Veg

Prep: 25 min

Cook: under 3 hours

630g lean stewing beef, all visible fat removed, cubed

2 large onions, peeled and roughly chopped

2 carrots, peeled and roughly chopped

1 level tbsp plain flour

Salt and freshly ground black pepper

300ml boiling hot beef stock

2 tsp Worcestershire sauce

400g can baked beans

2 bay leaves

600g potatoes, peeled and thickly sliced


Preheat the oven to 180°C/160°C Fan/Gas 4.

Place the beef, onions, carrots and flour in a baking dish, season and toss to mix well.

Pour in the boiling hot stock then add the Worcestershire sauce, baked beans and bay leaves. Stir to mix well and arrange the sliced potatoes on top of the meat mixture.4. Cover with foil then place in the oven for  2 ½ - 3 hours or until the potatoes are cooked and tender.

Remove the foil, then turn the oven up to brown the potatoes, or finish under the grill for 5 - 8 minutes until brown.


Ready in

205 min

Tarragon Lamb Chops

Serves 4
1 Serve = 1 ½ Protein + ½ Veg
Good Choice Recipe 

Prep: 15 min

Cook: 45 min

470g lamb chops (raw weight) 
15ml (1 tbsp.) dried tarragon
40ml (2 ½ tbsp.) oil
200g onion sliced
5 clove
250ml Namaqua Extra Crispy Dry White Wine
salt and black pepper
3 cloves garlic, chopped

Slit the chops and insert the garlic into the slits. 
Season with tarragon and sprinkle onion and clover over chops and leave to marinate for an hour. Season with salt and black pepper. Place the lamb (reserve 
marinade for basting) on a greased oven tray and grill in a preheated oven at 180°C (350°F, Gas Mark 4) for 30 minutes. Baste occasionally with marinade. 
Serve with roasted potatoes and steamed 
vegetables from daily allowance.

*Allowing 30% for bone and removal of fat.

Ready in

60 min

Peanut Butter Pork

1 Serve = ½ CC + 1½ Protein + 2½ Fat
Serves 4

Good Choice Recipe

Prep: 10 min

Cook: 20 min

40g flour
salt and freshly ground black pepper
480g pork fillet, cut into medallions
1 onion diced 
15 ml olive oil
75ml peanut butter
375 ml chicken stock
15ml soy sauce

Peanuts to garnish (from daily allowance)


Season the flour with salt and pepper.Dust the pork fillet medallions with the seasoned flour. Sauté the onion in the olive oil until tender, then add the pork fillet and brown.Mix the peanut butter with the stock and soy sauce, and stir into the pork. Cover and simmer for 20 minutes.  Serve with vegetables or carbs from your daily allowance.

Ready in

30 min

Squash and Sweet

Potato Stew


Ready in

30 min

Serves: 4

1 serve = 1 ½ Protein + 1 Veg + 1 CC

Best Choice Recipe

Cook time: 25 min

10ml Weigh-Less Extra Virgin Olive Oil

12 lean bacon rashers, all visible fat removed and roughly chopped

1 onion, roughly chopped

400g butternut, peeled and cubed

320g sweet potato, peeled and cubed

2 garlic cloves, crushed

400g can chopped tomatoes

1 tsp dried rosemary

1 tsp dried parsley

4 tbsp tomato purée

300ml boiling vegetable stock

200g trimmed green beans

Coat a  large saucepan with 10ml Weigh-Less Extra Virgin Olive Oil and place over a high heat. Add the bacon, onion, squash, sweet potato and garlic and stir-fry for 1-2 minutes, then add the chopped tomatoes, dried herbs, tomato purée and stock.

Bring to the boil, cover and cook over a medium heat for 8-10 minutes. Stir in the green beans and cook for a further 8 minutes or until piping hot.

Remove from the heat and ladle into warmed bowls to serve.

Tip: You can buy packs of prepared squash and sweet potato in some supermarkets. Any leftover stew can be made into a delicious soup by whizzing it in a blender with some more stock.