I made this special mutton leg roast recipe that is filled with tender, juicy, finger-licking taste to enjoy with your family and add cheer to your festive get-together on this Eid-ul-Azha. Garnish with seasonal salad such as cucumber, onion rings, salad leaves, lemon, and tomato slices. Serve with raita and enjoy with hot chapati.


Recipe Summary

2 hrs 15 mins
3 hrs
5 hrs 20 mins
5 mins
1 5-pound mutton roast


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Cut deep slashes about 2 inches apart across the lamb.

  • Mix yogurt, ginger-garlic paste, lemon juice, ground red chile, chaat masala, garam masala, salt, red pepper flakes, turmeric, black pepper, cumin, and coriander together in a bowl. Whisk until well combined. Apply marinade generously all over the lamb in a dish; turn over and apply more marinade. Cover and refrigerate for 3 hours to overnight.

  • Heat oil in a large cast-iron pot over medium heat. Place the lamb leg gently into the bottom of the pot. Cover and place a heavy weight on top of the lid. Reduce heat to low and cook for 1 hour. Turn leg over and cook for another hour.

  • Continue cooking lamb until liquid is mostly evaporated and meat is tender and golden, about 15 minutes more. Oils should start collecting at the edges of the lamb. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C). Transfer meat to a serving dish.

Nutrition Facts

442 calories; protein 25.7g; carbohydrates 9.4g; fat 31.8g; cholesterol 88.4mg; sodium 999.8mg. Full Nutrition