Lamb Leg Roast

Today is Bakrid and of course something really meaty had to make its way into lunch.

Asked the friendly butcher to give me the full leg after cracking the bones. This helps in accessing the marrow once its cooked.

The recipe is fairly simple but takes a lot of time. There is also no time for marination. So we need to be be watchful of getting the meat cooked just right. Overcooking will make it difficult to chew. Under cooking will not be appreciated by anyone eating it.

Mixed together curd, green chilly paste, turmeric powder and salt.

Stabbed the leg multiple times with a sharp knife and inserted as many peppercorns and garlic pods as possible in to it.

Cooked covered on low heat for a total of 2 and half hours. About 10 mins into this place a large piece of butter on top of the meat. Let it slowly melt into the meat as it continues the covered cook.

Every few minutes you need to keep opening and turning the piece. Keep a watch on the liquid level. Add a little water if needed. Once the meat is so tender that it falls of the bones you are almost done.

Transfer to an oven and grill it for 10-12 mins at the highest heat.

Let it cool a little before you start carving it.

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