Holidays & Special Occasions
Eid Lamb Roast
The Quirky Foodster Team
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
- Pat the lamb dry. Using a sharp knife, make small deep incisions all over the leg.
- Mix the garlic, olive oil, rosemary, cumin, coriander, cinnamon, paprika, lemon zest and juice, salt and pepper into a paste.
- 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.
- Preheat the oven to 220°C (425°F). Bring the lamb to room temperature for 30 minutes before roasting.
- Scatter the onions and carrots in a roasting tin and place the lamb on top. Pour the stock into the base of the tin.
- 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.
- 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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