How To Make Insanely Moist Slow Roast Lamb

You've never quite had a roast leg of lamb like this. It's super juicy and flavourful, and that's all thanks to my mother in laws secret recipe
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0:00 Technique overview
0:32 Choosing the right meat
1:09 Trimming meat for the best results
1:47 My mother in law's tenderizing marinade
3:06 Prepping the meat for the oven
4:02 Technique for Juicy roasting
5:36 The best roast vegetables of your life
7:10 Finishing up and plating
8:09 Dream come true for me and our cat
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Cook at 160c with fan for 4-6 hours until extremely tender.
Lamb Leg:
For a 2kg bone in lamb shoulder or leg
6-8 Cloves Garlic
1 Tsp Black Peppercorns
Nutmeg to grate
Marinade:
6-8 Large onions
4 Cloves Garlic
2 Tbsp Salt
1 Tbsp Black Peppercorns
2-3 Tbsp water
Vegetables:
500g Carrots
500g Mini potatoes or dice regular potatoes
500g Mini onions or shallots
1 Large Onion
100ml Deglazed lamb juices
1 Tsp Salt
1/4 Tsp Pepper

[@Grilnid]

Jesus this pre-Ramadan feast footage is no joke. Good luck to all of you!

[@MiddleEats]

That's everyday during Ramadan 😁

[@Salbiyyah]

You could use this marinade for Thanks Giving Turkey.. It is not limited for Ramadhan only.. We will survive without food for hours, Alhamdulillah..

[@GenXWitch67]

I made my first roast leg of lamb, marinating it 18 hours. It was delicious! It was a very large roast. We will have lamb a few times this week. Thank you!

[@kacperbierzynski5809]

This looks absolutely amazing and I love that you started showing more of your personality in your videos. It's really wholsome and it makes your videos even better. Keep up the good work!!!

[@sephestra.]

It looks amazing. Definitely want to try this for my family for Easter. I make lamb every year, but haven't used this preparation before, only Greek. Very excited. Also, Maple cameos are awesome =)

[@SwedishStorm]

What a feast! I found your channel on happenstance when I was looking for a rice pilaf/pilau recipe. Since then I am hooked and subscribed. I'm an American living in Sweden and have no connection to the Middle East other than some friends and colleagues from Iran, Syria, Morocco, as well as some Turkish friends. Your channel has inspired me to branch out in my culinary endeavors and I thank you for that. 🙂

[@alexsaptetrei]

Good recipe for Easter

[@sacton2264]

Lovely video, thanks to the charming presenter who gives practical and essential instructions throughout! I'm inspired to make this dish!

[@EmpressNatiLocs]

Looks absolutely delicious 😋

[@stonedzebra420]

Love your recipes. Middle Eastern food is so slept on.

[@Salbiyyah]

JazakAllah khair for this beautiful recipes..

[@SwedishStorm]

Forgot to write that I tried Sumac for the time yesterday and it is sublime! I made some roasted chicken thighs and used Sumac on it. It has such a unique and fresh flavor and will go well with many other things such as fish and vegetables. Thank you for introducing me to this spice. Oh, and your cat is gorgeous!

[@JarlOfSwot]

Your taste tester is adorable, and the food looks amazing!

[@MiddleEats]

She's the cutest and so so patient

[@dr.banoub9233]

Alliums are toxic to cats and dogs!

[@PrettyH8Mach1n3]

​@@Dontworryaboutit23 they said the food looked amazing! Also, Maple is very cute.

[@stevewilcox6375]

Thanks for this! I have lamb going to marinade today and cook it tomorrow. It looks fantastic!

[@jeffreypinder9398]

That is incredible. I will be making this exact recipe and process for Easter. Tell Mom in-law, Well Done.

[@SuzanneBaruch]

That looks outrageously incredible!!!

[@benjaminhooker6214]

Can’t wait to try this! I have a leg, but it’s boneless. What adjustments to prep/cook time do you recommend? Thanks for posting such awesome recipes and helping others expand their culinary horizons! 🙏🤤

[@teardrop720]

Marhaban ya Ramadan! Thank you! This is definitely something I will try out!

[@coralm2717]

I enjoyed your humor in this one. The food looks amazing as always.

[@zetsui0411]

man your channel deserves wayyyyyyyyyyyy more views . inshallah

[@jeanniebrooks]

Wow, those vegetables look good! And of course, so does the lamb-looks amazing. Love the paper wrapping technique,.

[@dgax65]

That looks fantastic. I've never oven roasted a leg of lamb like that before. Wrapping in damp parchment paper is an interesting trick. I'll have to try that.

[@WillWorkForDopamine]

I just found your channel and oh boy I‘m so excited to try this out. One question: I‘ve used to purée/blend onions in the past but they often turn out very bitter, which is why I‘ve used manual food processors that don’t go that fine instead. How do you prevent onions from turning bitter when you blend them?

[@arleencooper4282]

Looks mouthwatering 😊 thank you for sharing this. Love the fact you included the onion marinade technique, can’t wait to try & recreate, best wishes from Western Australia 🇦🇺

[@tameenhaque2285]

In Melbourne, there are some serious Lebanese and Yemeni lamb dishes. You can use their recipes too!!

[@davidcramb5793]

There's just something about Arabic lamb dishes. The meat always has loads of flavour and is so tender 😋 I'm going to have to try this one, but with some saffron rice.

[@hollish196]

Love the explanation of onions in marinades. I love onions, so this is great news to me! I really appreciate the parchment paper treatment, too. The recipe sounds just wonderful. You sense of humor is much appreciated, too.

[@sbaumgartner9848]

This looks like the most promising roast lamb recipe I've seen. I've given up using legs of lamb and I know Egyptians use pureed onions to tenderize meat. As you know the Middle East uses a different type of lamb - fat tailed - which tastes very different and superior to the lamb from New Zealand, Australia and North America. There is a grill house in Cairo that cooks lamb that is the best I've ever eaten. I assume Egyptians used to use some kind of leaves to wrap the meat in. Do you have any idea what kind of leaf they used? I've lived in Egypt and I think parchment paper is a more recent alternative.

[@hqff8582]

No clue what leaves they use, but you can definitely use banana leaves with some wet parchment paper on the outside to trap the moisture

[@kizomanizo]

Bliss! I always have this with Mandi at home.

[@mubarak9793]

huge fan of what you do

[@AlteredCarbons]

man, im drooling watching this. i think i am going to try and do this with a roasting chicken

[@A_T216]

Absolutely salivating oh my gosh, that is a gorgeous roast

[@best7best711]

Looks great 👍

[@profilen5181]

looks so good mate

[@rosco515]

Loooool the casual sarcasm 6:15

[@KenanTV123]

Thoughts on adding a bit of water in the tray before putting in the oven to prevent the fond burning?

[@SheldonBeldon]

Fabulous job man, I really like your channel and your great personality. Thanks for sharing these recipes so I can share them with my family.

[@ttabood7462]

The most beautiful roast lamb I've ever seen!

[@patroklosana8692]

I had a good laugh when you said "you have a delicius onion milkshake" and then you put it in a glass and attempted to drink it! I lost it man! My neighboors heard me laughing! :) Thank you very much for your videos

[@nicholasneyhart396]

Kinda scary but my grandfather was a big Italian guy(he was from somewhere on the coast of Calabria) and he would scare visitors by actually drinking grated onions for his lamb roast. He raised his own fat tail sheep, I can find that meat anywhere in my town but it tastes much better(very subtle but it seems sweeter and a tad bit richer.)

[@lachlan00c]

that baking paper trick is a good one

[@righteothenable]

Ramadan Kareem to all those who celebrate!

[@JeremyMacDonald1973]

Dayummmn... that is the best looking Lamb I have ever seen. Not sure if I can get lamb shoulder where I am but if I can I need to make this.

[@JeremyMacDonald1973]

Made this - with a leg of lamb (shoulder is really hard to come by where I live - even leg is not easy to find). This took time but not a lot of work and it really was some of the best lamb I have ever had. Thanks for the recipe. Truly awesome.

[@gbguad]

Looks great, but at whet temperature are you cooking?

[@hb3549]

What do you do with the all the onions we scraped off? Can they be cooked down to use in something else? Thanks!

[@dutchmaster4340]

Do you just through away the onion marinade, or can you use it for something or freeze and reuse?

[@farhorizons3901]

You my friend have a gift and are an awesome presenter, quite apart from the wonderful recipe. This may be sacrilege, but the modern equivalent of the paper wrap may be oven bags.

[@donhancock332]

That baking paper itself looks good to eat!

[@annelizeblain]

Hi there. This looks fabulous! What temperature did you cook the meat? Think I missed that in the video?

[@paulgdlmx]

160ºC

[@MonkeymagicsMum]

Love you, Obi

[@Darranvictor]

hi what internal temp of lamb at the end of cook ?

[@remypartlow2525]

Yum! I love the jokes you've been adding into your videos lately. Your cat is adorable! Though I'm pretty sure they aren't supposed to eat anything with alliums? I doubt a bite could harm them but do be careful!

[@Iskandar64]

Lordy that looked ridiculously delicious. As a Welshman I think lamb and mutton are my favourite meats, but it has done right which takes time. This was absolutely right. I shall be doing it this way in the future.

[@senator1295]

also I had a cab ride from someone from Cairo ...that was an interesting conversation (from the Gulf to Ethiopia)

[@hanaagh2963]

كل سنه وانت طيب يا اوبي

[@soniaazad1571]

Hi, can we put actual spices in it? Chilli cumin etc

[@mehdisoozande8768]

Those lamb's leg and shoulders are looking out of the world!

[@elilass8410]

This looks incredible. At what temperature do you cook the lamb?

[@Enne-]

160 c with the fan - saw him reply in another comment

[@zeshanmunir5673]

Plzz a simple recipe for kabsa...

[@iancrump2130]

Can this method work with boneless leg?

[@KingGeneral21]

Why am I watching this as I've already got a leg of lamb in the oven? Haha

[@jitendra8876]

What temperature do we cook ?

[@blktauna]

even burnt it's delicious... KITTY!

[@raeperonneau4941]

Yum!

[@stephanesurprenant60]

Loads of garlic, pepper and nutmeg -- my fiancée said she was sold! The kitty just sealed the deal.

[@lovelyunicorn610]

Hallow do you know Egyptian fenugreek seed where to buy in uk please

[@rhadamenthes]

Looks amazing. I may have missed it but what is the oven temp for roasting?

[@MiddleEats]

160c with fan

[@janariviik2634]

Love the humour in this video. Quite similar to the channel You Suck At Cooking. Keep it up!

[@m-rezaabazar-ghafari8757]

😂❤The worlds cutest Cat.

[@hussamkamel4001]

Priceless tips I just got a lamb leg so no excuses not to try the recipe

[@kerryh3918]

Beautiful & so so flavourful but beware of biting accidentally into a peppercorn cos they’re a dentists best friend…I was lucky but it almost would’ve been worth a cracked tooth cos the lamb was soooooo good. The paper trick is brilliant btw. Many thanks

[@covariance5446]

I like watching this as a source of vicarious enjoyment because there's no f#$%ing way in hell I'm affording lamb anytime soon lol

[@msstar7109]

I made this with a lamb leg and it was really nice and easy, however on the inside was bitsy meat like I mean an overcooked dry feeling, what can I do to correct it next time? - also mines didn’t release juice there was a tiny burny bit of it which I added water too each hour and removed, what should I do so it release more water like yours did and juicy inside?🌝

[@canneso]

Hi! Obviously I'm not the creator, but like he said, leg can be a little more prone to fibrous meat in general. Did you cook it at 160C fan assisted? I would personally cook it at a lower temperature than that for longer, but that's just me. Also, make sure that the paper is really secure and wrapped well. Otherwise, it's pointless. Other than that, I'm not sure ❤

[@GreyManFaustus]

I will try this roasting process using frozen pizza instead of lamb.

[@Aymenadhami]

Maple is very cute

[@kennychelikuzhiyil323]

oven at what temperature??

[@DIRTJS]

Love your videos! Just a heads up, cats and dogs cant really eat onions as they are poisonous to them, so you might want to be careful when feeding them something seasoned with onions.

[@waynecribbs8853]

The Lamb Adventures of Maple and Obi

[@Sgarnoncunce]

what knife u use bro

[@elayjayudny9741]

If I were there I would wrestle that lamb shoulder out of your hands and run away and hide with it! 😋 thanks for another great recipe - I’m going to have to get a shoulder of lamb tomorrow. Great to see someone who loves good cooking and good food - never trust a thin chef 😂

[@ummeabdulghani8911]

Assalam o alikum waiting for dukkah recipe

[@michelhv]

There’s a physical process happening with the shaking of hot stuff that makes it expand. If you fill a bottle with hot water, cap it, then agitate, it will expand in size. Can’t remember why. But it can be fought with a good sense of humour.

[@ReBeLuTsA]

Here's the explanation on a 7th grade level, for whoever might be interested and curious enough to read: The liquid state of matter is defined by it having a defined volume/density and no defined form. Gas on the other hand doesn't have a defined volume/density either and it will fill any recipient it is released into. Since pressure rises with temperature, if you shake a bottle with hot water, it will transfer the heat to the gas (air) in the bottle, that rises the volume, and since the volume is finite, it will rise the pressure, causing it to squirt all over in the worse of cases. I might have skipped some important information, but I think it's still understandable.

[@AlteredCarbons]

man, i love lamb but so hard to find in my area.

[@scruffyo4460]

Lamb 😍😍😍😍

[@flamensherd]

I like the new sarcastic joke direction haha. it's human and definitely things we've all made like making a mess of the kitchen

[@claudiamolina2578]

Would you be so kind to tell me the temperature? Thank you!

[@davidlelliott4869]

Just a roast dinner 🍽

[@mw2bomberman]

The Greek make kleftoki it's similar but much easier method

[@jedkelly6197]

Please if you can get your hands on it do hashi

[@HFC786]

Nothings beats Meshwi goat done the Moroccan way! 300,000 subscribers before Eid!

[@Caspurrr]

Friend….you need a website or blog to post these recipes.

[@UnCoolDad]

Will give it a go. You don't say the temperature to cook at. If 4-6 hours, I'm thinking 140c or so?

[@sbaumgartner9848]

160C which is about 315F, low that's why it can be in the oven for so long.

[@Nyx773]

3:59

[@UnCoolDad]

@@Nyx773 thanks - my brain must have edited that out. 160 seems high to me for 4-6 hours, but I suppose it is covered, so will see.

[@natviolen4021]

I have replayed it a couple of times and I think he said 150C. In a regular oven, not FAN that sounds reasonable. 140C would work, too.

[@lisalisa1656]

Thats how we marinate chicken and kebab 2...married 2 an Egyptian

[@shnad9880]

What was the temperature of the oven?

[@MiddleEats]

160c with fan

[@shnad9880]

@@MiddleEats thank you!

[@hellohangfire]

Ha! Scientific proof that spilling everywhere makes it taste better?!?! My food must taste amazing!!😊

[@QuantumPolagnus]

Cat tax!

[@killergumbo]

What oven temperature for the lamb?

[@ceha9517]

160° C or 320° Fahrenheit. He said in the video. 4 - 6 hours. 1 for the vegetable roast.

[@killergumbo]

@@ceha9517 thanks, i must've missed that part :)

[@BlueJazzBoyNZ]

Lamb or beef shoulder is the best..

[@MiddleEats]

Right!! So tender

[@BlueJazzBoyNZ]

@@MiddleEats I'm playing with a multi cooker first . Then into the Air fryer on high to finish

[@jitendra8876]

Why does the onion become bitter after blending

[@millenialbroadcast]

No lemon?

[@AL62yt]

Have you got any left?

[@TOPENASSS]

Lovely and delicious recipe! Only for humans though; onions and garlic are toxic to cats

[@certainstrength]

Perhaps this speaks to the poor quality of onions in the US, but whenever I puree my onions, the resulting mixture is bitter. Any American's wanna help me figure this out? I use a vitamix (instead of a food processor and that might be part of the problem).