Middle eastern slow roasted lamb is a dish that has been served since biblical times! It’s a recipe that’s been sent down from generation to generation. Whether your celebrating Easter, Passover or Eid. Though we have different recipes, delicious is the recipe I serve you today.

Recipe

25lb full lamb
4-6 tbsp allspice or 7 spice
4-6 tbsp salt
3-4 tbsp pepper
10 bay leaves
2 c yogurt
4-5 tbsp vegeta

2 heads of garlic
2 Onions
2 carrots

Seal & bake
@ 350 for 5-6 hours this depends on your oven and the size of your leg of lamb. Bake immediately on confection oven for at least two hours..

Rest your lamb for about 30 minutes before you to peel it apart. It’s ideal to give your meat or protein a rest to absorb flavor and continue cooking. Peel and top off with your Middle Eastern dirty rice and add your favorite roasted nuts.

The rice!

2 c rice (par boiled long grain)
1 lb coarse ground beef @saadwholesale
1/2 stick butter
1 tbsp Lebanese 7 spiceor allspice
1 tsp pepper
2 bouillon cubes meat flavor
2 c lamb leg drippings
2 c water (3-4 c if you don’t have drippings)
Salt for taste

Tips: Soak your rice for at least 15 minutes then wash and drain.
-You may need less or more liquid this depends on how long you soak your rice.
-Use parboiled long grain rice it is the no fail rice.
-if you don’t have a lamb leg then don’t worry just use 6 c water.
-watch your salt content you may not need it at all.

Follow the video to prep this recipe.

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