QUAD Lamb Shoulder & Leg Mega Roast (Four Cuts)

Name: QUAD Lamb Shoulder & Leg Mega Roast (Four Cuts)
Cuisine: Israel
Ingredients: 2 × 5–6 kg Lamb shoulder (whole, bone-in); 2 × 5–6 kg Lamb leg (whole, bone-in); 24 tbsp Olive oil; 60 cloves (sliced) Garlic; 30 large sprigs Fresh rosemary; 20 sprigs Fresh thyme; 20 tbsp Fresh lemon juice; 12 tbsp Paprika (sweet); 10 tbsp Cumin (ground); 8 tbsp Sumac; 12–15 tbsp Salt; to taste Black pepper; 12 kg (quartered) Potatoes

A recipe from Israel.

🇮🇱 IsraelextremeProteinquadRoastweddingLevelholidayMegacarnivoreDream

QUAD Lamb Shoulder & Leg Mega Roast (Four Cuts)

Nutrition (per serving)

1150Calories

98 gProtein

28 gCarbs

92 gFat

6 gSugar

2200 mgSalt

Ingredients

2 × 5–6 kg Lamb shoulder (whole, bone-in)
2 × 5–6 kg Lamb leg (whole, bone-in)
24 tbsp Olive oil
60 cloves (sliced) Garlic
30 large sprigs Fresh rosemary
20 sprigs Fresh thyme
20 tbsp Fresh lemon juice
12 tbsp Paprika (sweet)
10 tbsp Cumin (ground)
8 tbsp Sumac
12–15 tbsp Salt
to taste Black pepper
12 kg (quartered) Potatoes

Method

Preheat multiple ovens or use commercial roasters to 130°C (265°F).
Make deep slits across all four cuts → stuff with garlic slices and rosemary/thyme.
Mix olive oil, lemon juice, paprika, cumin, sumac, salt & pepper → massage heavily into every piece (use gloves).
Divide between 3–4 massive roasting pans → surround with potatoes.
Cover with multiple layers of heavy-duty foil → roast 12–14 hours until meat literally falls apart.
Uncover last 2 hours to crisp and caramelize (baste every 30 min with pan juices).
Rest 60–90 min → pull apart tableside on giant platters → serve with rivers of pan juices, tahini, multiple salads, pita towers.