Towering Double Lamb Leg & Shoulder Roast

Name: Towering Double Lamb Leg & Shoulder Roast
Cuisine: Israel
Ingredients: 2 × 4–5 kg Lamb leg (whole, bone-in); 2 × 4–5 kg Lamb shoulder (whole, bone-in); 20 tbsp Olive oil; 40 cloves (sliced) Garlic; 20 large sprigs Fresh rosemary; 16 sprigs Fresh thyme; 16 tbsp Fresh lemon juice; 10 tbsp Paprika (sweet); 8 tbsp Cumin (ground); 6 tbsp Sumac; 10–12 tbsp Salt; to taste Black pepper; 8 kg (quartered, optional) Potatoes

A recipe from Israel.

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Towering Double Lamb Leg & Shoulder Roast

Nutrition (per serving)

1080Calories

92 gProtein

24 gCarbs

88 gFat

6 gSugar

2000 mgSalt

Ingredients

2 × 4–5 kg Lamb leg (whole, bone-in)
2 × 4–5 kg Lamb shoulder (whole, bone-in)
20 tbsp Olive oil
40 cloves (sliced) Garlic
20 large sprigs Fresh rosemary
16 sprigs Fresh thyme
16 tbsp Fresh lemon juice
10 tbsp Paprika (sweet)
8 tbsp Cumin (ground)
6 tbsp Sumac
10–12 tbsp Salt
to taste Black pepper
8 kg (quartered, optional) Potatoes

Method

Preheat oven 130°C (265°F). Use multiple large roasting pans.
Make deep slits in all four cuts → insert garlic and rosemary/thyme.
Mix olive oil, lemon juice, paprika, cumin, sumac, salt & pepper → rub heavily over every piece.
Place in pan(s) → surround with potatoes if using → cover with heavy-duty foil.
Roast 10–12 hours until all meat collapses from bone.
Uncover last 90–120 min to crisp and brown (baste every 20 min).
Rest 60 min → pull apart tableside on large platters → serve with juices, tahini, multiple salads, and bread.