Triple Lamb Leg Mega Roast (Three Whole Legs)

Name: Triple Lamb Leg Mega Roast (Three Whole Legs)
Cuisine: Israel
Ingredients: 3 × 5–6 kg Lamb leg (whole, bone-in); 30 tbsp Olive oil; 80 cloves (sliced) Garlic; 40 sprigs Fresh rosemary; 30 sprigs Fresh thyme; 20 tbsp Fresh lemon juice; 15 tbsp Paprika (sweet); 12 tbsp Cumin (ground); 10 tbsp Sumac; 15–18 tbsp Salt; to taste Black pepper; 15 kg (quartered) Potatoes

A recipe from Israel.

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Triple Lamb Leg Mega Roast (Three Whole Legs)

Nutrition (per serving)

1180Calories

102 gProtein

28 gCarbs

98 gFat

6 gSugar

2500 mgSalt

Ingredients

3 × 5–6 kg Lamb leg (whole, bone-in)
30 tbsp Olive oil
80 cloves (sliced) Garlic
40 sprigs Fresh rosemary
30 sprigs Fresh thyme
20 tbsp Fresh lemon juice
15 tbsp Paprika (sweet)
12 tbsp Cumin (ground)
10 tbsp Sumac
15–18 tbsp Salt
to taste Black pepper
15 kg (quartered) Potatoes

Method

Preheat multiple large ovens to 125°C (260°F).
Slit all three legs deeply → stuff with garlic and rosemary/thyme.
Mix massive batch of olive oil, lemon, paprika, cumin, sumac, salt & pepper → coat every inch of meat.
Divide across 3–4 enormous roasting pans → surround with potatoes.
Cover with multiple foil layers → roast 14–16 hours until meat disintegrates.
Uncover last 2–3 hours to create deep crust (baste hourly).
Rest 90 min → shred/pull tableside on banquet tables → serve with gallons of pan juices, tahini rivers, and salad mountains.