Moroccan Slow Roasted Lamb Leg - Junee Prime Lamb
Scroll to top

Moroccan Slow Roasted Lamb Leg

0:45 Prep  | 3 hrs Cook  |  6 Servings  |  Easy


1 whole leg of lamb

4 tablespoons of unsalted butter

3-4 garlic cloves

2 teaspoons of salt

1 teaspoon of pepper

1 teaspoon of cumin

¼ teaspoon of turmeric

½ teaspoon of saffron

1 tablespoon of olive oil


Trim the fat off the lamb leg and make a dozen deep cuts into the meat with a sharp knife.

Combine the butter, garlic, salt, pepper, cumin, saffron, turmeric and olive oil. Spread mixture over the lamb leg and massage into the knife incisions.

Heat oven to 240 degrees Celsius.

Add ½ cup of water to an oven pan then add the lamb and roast uncovered for 20 minutes.

Reduce oven temperature to 180 degrees Celsius and continue roasting the lamb basting occasionally for 2 ½ to 3 hours, or until the meat is tender.

Transfer the lamb to a platter and allow to rest for 10 minutes before serving.

Share this recipe: