Special Mutton Leg Roast For Eid-ul-Azha

Inspired by Asim Saeed from Allrecipes

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.


5 mins


2 hrs 15 mins


3 hrs


5 hrs 20 mins




1 5-pound mutton roast


  • 1 (5 pound) LM Meat mutton leg, trimmed of excess fat
  • 4 cups plain yogurt
  • 4 tablespoons ginger-garlic paste
  • 3 tablespoons lemon juice
  • 2 tablespoons ground red chile pepper
  • 2 tablespoons chaat masala
  • 2 tablespoons garam masala
  • 1 tablespoon salt, or to taste
  • 1 tablespoon red pepper flakes
  • 1 tablespoon ground turmeric
  • 1 tablespoon ground black pepper
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 cup vegetable oil


Step 1
Cut deep slashes about 2 inches apart across the lamb.

Step 2
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.

Step 3
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.

Step 4
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.