Whole Bone-In Lamb Leg & Shoulder Combo Roast

Name: Whole Bone-In Lamb Leg & Shoulder Combo Roast
Cuisine: Israel
Ingredients: 4–5 kg Lamb leg (whole, bone-in); 4–5 kg Lamb shoulder (whole, bone-in); 14 tbsp Olive oil; 24 cloves (sliced) Garlic; 12 large sprigs Fresh rosemary; 10 sprigs Fresh thyme; 12 tbsp Fresh lemon juice; 6 tbsp Paprika (sweet); 5 tbsp Cumin (ground); 3 tbsp Sumac; 6–7 tbsp Salt; to taste Black pepper; 5 kg (quartered, optional) Potatoes

A recipe from Israel.

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Whole Bone-In Lamb Leg & Shoulder Combo Roast

Nutrition (per serving)

1050Calories

88 gProtein

22 gCarbs

82 gFat

4 gSugar

1800 mgSalt

Ingredients

4–5 kg Lamb leg (whole, bone-in)
4–5 kg Lamb shoulder (whole, bone-in)
14 tbsp Olive oil
24 cloves (sliced) Garlic
12 large sprigs Fresh rosemary
10 sprigs Fresh thyme
12 tbsp Fresh lemon juice
6 tbsp Paprika (sweet)
5 tbsp Cumin (ground)
3 tbsp Sumac
6–7 tbsp Salt
to taste Black pepper
5 kg (quartered, optional) Potatoes

Method

Preheat oven 140°C (285°F). Use two very large roasting pans or one massive one.
Make deep slits across both leg and shoulder → insert garlic slices and rosemary/thyme sprigs.
Mix olive oil, lemon juice, paprika, cumin, sumac, salt & pepper → rub generously over both cuts (get into slits).
Place leg and shoulder in pan(s) → surround with potatoes if using → cover tightly with heavy-duty foil.
Roast 8–10 hours (leg may finish earlier) until meat falls off bone with fork.
Uncover last 60–90 min to brown and crisp exterior (baste with pan juices).
Rest 45–60 min → carve leg into thick slices and pull shoulder → serve dramatically on large platters with juices, tahini, salads, and bread.