I love cooking this at Easter time – for me it’s just as special as Christmas! This recipe is easy peasy but has a great twist. Cooking your beef or lamb with a good dash of Marsala wine makes all the difference and a lovely twist to your dish!


  • Grab a roast beef or a leg of Lamb
  • Cooking time will depend on size
  • 3 Cups of Marsala Wine
  • 5 Garlic Cloves
  • Heap of Fresh Rosemary
  • Pams Olive Oil
  • Salt and Pepper

Mushroom Sauce

  • 25g Pams Butter
  • 1 Onion diced
  • Bag of Mushrooms sliced thin
  • Pams Cornflour for thickening


  • Heat oven to 160°c – I love to cook mine on slow, but everyone is different!
  • Before placing your beef or lamb in the oven drizzle with Olive Oil season with salt and pepper and give it a good drizzle of Marsala Wine cover and bake on slow.
  • Cook for approximately 2 hours on slow or less time if you like your meat rear – if your preference is rear then turn the heat up
  • Once Cooked Remove from the pan reserving any juices.
  • Fry up some onions and mushrooms 25g of Pams butter season and cook until soft.
  • Pour over the juice and add another dash of Masala wine to thicken this sauce ad 2 tablespoons of cornflour mixed in with 5 tablespoons of water to make a paste add to the Marsala Gravy. 

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