Shredded Slow-roasted Moroccan Leg Of Lamb

Try out this delicious Moroccan leg of lamb recipe for Christmas

General info

Serves: Serves 6 to 8
Cooking Time: Ready in 5 hours 30 minutes


  • 1 leg of lamb, bone in
  • ½tbsp cumin seeds
  • ½tbsp coriander seeds
  • ½tbsp fennel seeds
  • drizzle olive oil
  • 4 garlic cloves,
  • peeled and halved
  • large handful rosemary sprigs
  • large handful thyme sprigs
  • 1 onion, sliced
  • 2 x 400g tins
  • chopped tomatoes
  • 250ml lamb or beef stock
  • 250ml red wine
  • 70g butter
  • salt and black pepper, to taste
  • handful pomegranate rubies and mint leaves, to serve



  1. Preheat the oven to 160°C, 140°C fan. Place the lamb in a large lidded casserole dish and, using a sharp knife, slash the skin a few times.
  2. Grind the spices roughly in a pestle and mortar, then tip onto the lamb skin and drizzle with a little olive oil. Rub the spices into the skin, then arrange the garlic cloves and rosemary in the slashes on the lamb skin.
  3. Put the thyme, tomatoes, onion, stock, and red wine around the lamb, pop the lid on, and roast for 5 hours.
  4. When you take the lamb out of the oven, the meat should easily come away from the bone. Shred it with a fork, discarding the bones, and any stalks from the herbs.
  5. Mix the meat and juices in the casserole, add the butter, stir through, then season to taste. To serve, sprinkle over pomegranate rubies and fresh mint leaves.

You can make this lamb as many as two days in advance
Recipes and styling by Claire Ferrandi. Photographs by Dylan Swart.

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