Rec cred: Ruhana Ebrahim
Pic cred: @mama_taught_me_well
2kg lamb2 tablespoon ground garlic1 teaspoon ground ginger1 tablespoon red ginger garlic masala1 teaspoon ground green chillies1 teaspoon salt1 teaspoon freshly ground black pepper2 teaspoon mustard powder1 tablespoon Suhana Kashmiri chilli powder1 teaspoon Bbq spice1 teaspoon Steak and chops spice2 tablespoon brown vinegar2 tablespoon lemon juice¼ cup oil6 sprigs fresh rosemary2 tablespoon- ¼ cup honey½ cup Steers/Spur Bbq sauce¼ cup Spur Hickory Basting sauceWater as needed
1. Mix the marinade, and massage into the lamb leg and leave overnight in fridge.2. Place in a deep pot with a lid that closes well.3. Cover leg of lamb in water and leave to slow cook on med-low heat.4. Cook till lamb is tender, for a good few hours, with water as needed till the meat is almost falling off the bone.5. Remove half of the cooked marinade from pot, and then place leg in a preheated oven set on grill.6. Charr for a few minutes, basting with marinade in pot.7. When reddened, pour over remaining roast and serve with roast potatoes.