THE RECIPE JOURNAL · Holiday Meal
Memorable Mutton Leg Roast for Eid-ul-Azha Celebrations
Celebrate Eid-ul-Azha with this delicious and tender mutton leg roast that's full of rich flavors and aromatic spices. Perfect for sharing with family and friends, it’s a dish that brings warmth and joy to your festive table.
FROM THE KITCHEN • Memorable Mutton Leg Roast for Eid-ul-Azha Celebrations
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by making deep cuts about two inches apart all over the leg of lamb—this helps the marinade soak in better. In a bowl, mix together the yogurt, ginger-garlic paste, lemon juice, ground red chili, chaat masala, garam masala, salt, red pepper flakes, turmeric, black pepper, cumin, and coriander. Give it a good whisk until everything is well combined. Rub this marinade all over the lamb, making sure to get it into those slashes. Place the lamb in a dish, turn it over, and coat it again. Cover and pop it in the fridge for at least 3 hours, but overnight is even better if you have the time.
02
Step 2
When you’re ready to cook, heat some oil in a large cast-iron pot over medium heat. Gently place the lamb leg in the pot, cover it with the lid, and weigh it down with something heavy on top—this helps keep it tender. Turn the heat down to low and let it cook for an hour. After that, flip the lamb over and cook it for another hour.
03
Step 3
Keep cooking until most of the liquid has evaporated and the meat is tender with a nice golden color, which should take about 15 more minutes. You’ll notice oils starting to pool around the edges—that’s a good sign. If you have a meat thermometer, the thickest part should read at least 130°F (54°C). Once done, carefully transfer the lamb to a serving dish and get ready to enjoy!
Why you’ll love it
This roast captures the rich, deep flavors of mutton, making it perfect for special occasions. The spices and slow cooking method create tender, juicy meat that melts in your mouth. It’s a dish that brings warmth and tradition to your table.
How to serve
Serve the roast with fragrant basmati rice or warm naan bread. A side of fresh salad or roasted vegetables adds a nice balance. You can also offer mint chutney or yogurt raita to complement the spices.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the oven or on the stove to keep the meat moist. For longer storage, freeze portions and thaw overnight before reheating.
