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Holidays & Special Occasions

Eid Lamb Roast

The Quirky Foodster Team

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30 minutes (plus 4 hours or overnight marination)
Prep
2 hours 30 minutes
Cook
8
Servings

Ingredients

  • 2.5 kg (5.5 lb) halal leg of lamb, bone-in
  • 6 garlic cloves, minced
  • 3 tbsp olive oil
  • 2 tbsp fresh rosemary, chopped (or 1 tbsp dried)
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tsp ground cinnamon
  • 1 tsp sweet paprika
  • Zest and juice of 1 lemon
  • Salt and black pepper, to taste
  • 2 onions, quartered
  • 4 carrots, cut into large chunks
  • 500 ml (2 cups) halal chicken or lamb stock

Method

  1. Pat the lamb dry. Using a sharp knife, make small deep incisions all over the leg.
  2. Mix the garlic, olive oil, rosemary, cumin, coriander, cinnamon, paprika, lemon zest and juice, salt and pepper into a paste.
  3. Rub the paste all over the lamb, pushing some into the incisions. Cover and marinate for at least 4 hours, ideally overnight in the refrigerator.
  4. Preheat the oven to 220°C (425°F). Bring the lamb to room temperature for 30 minutes before roasting.
  5. Scatter the onions and carrots in a roasting tin and place the lamb on top. Pour the stock into the base of the tin.
  6. Roast at 220°C (425°F) for 20 minutes, then reduce the oven to 160°C (320°F) and continue roasting for approximately 2 hours, basting occasionally, until the internal temperature reaches 63°C (145°F) for medium or 71°C (160°F) for well done.
  7. Rest the lamb, loosely covered with foil, for 20 minutes before carving. Serve with the roasted vegetables and pan juices.

Introduction: A whole roasted leg of halal lamb, deeply spiced and slow-roasted until tender, is the centrepiece of Eid
al-Adha celebrations across the Middle East, North Africa and beyond. Eid al-Adha commemorates the
Prophet Ibrahim's willingness to sacrifice his son in obedience to God, and the tradition of sacrificing and
sharing halal meat — often a portion for family, a portion for friends, and a portion for those in need — is
central to the holiday. This roast, rubbed with garlic, spices and herbs, reflects the generosity and
togetherness at the heart of the celebration.

Cultural Background: A whole roasted leg of halal lamb, deeply spiced and slow-roasted until tender, is the centrepiece of Eid
al-Adha celebrations across the Middle East, North Africa and beyond. Eid al-Adha commemorates the
Prophet Ibrahim's willingness to sacrifice his son in obedience to God, and the tradition of sacrificing and
sharing halal meat — often a portion for family, a portion for friends, and a portion for those in need — is
central to the holiday. This roast, rubbed with garlic, spices and herbs, reflects the generosity and
togetherness at the heart of the celebration.

Tips: Making small incisions and pushing the marinade paste inside allows the flavour to penetrate deep into the meat. Use a meat thermometer for accurate doneness rather than relying on time alone, as leg size varies. Resting the lamb after roasting is essential — cutting too soon lets the juices escape.

Variations: Stuff the cavity with a rice and dried fruit filling for a more elaborate festive presentation. Add whole potatoes to the roasting tin in the last hour for a complete one-tray meal. Finish with a scatter of toasted pine nuts and fresh herbs before serving for a celebratory touch.

Storage: Store leftover carved lamb in an airtight container in the refrigerator for up to 4 days.

Reheating: Reheat slices gently in a covered dish with a splash of stock at 160°C (320°F) for 15-20 minutes to prevent
drying out.

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