Lamb Haneeth (Slow-Roasted Lamb)
Southern Saudi lamb slow-roasted until it falls off the bone, tender and smoky.
- ⏱Time5 hr
- 📊DifficultyAdvanced
- 👥Serves6 people
- 🔥Per serving680 kcal
Ingredients for 6 people
- Meat2 kg bone-in lamb (leg or shoulder)
- Garlic6 cloves, crushed
- Kabsa spice mix2 tbsp
- Cardamom1 tsp, ground
- Turmeric1/2 tsp
- Black pepper1 tsp
- Ghee2 tbsp
- Saltto taste
- Water1 cup
Optional extras
- Charcoal1 piece, for smoking
- Rice3 cups cooked, for serving
- Onion2 medium onions, sliced, under the meat
Nutrition per serving
- Calories
- 680
- Protein
- 43 g
- Carbs
- 28 g
- Fat
- 45 g
Approximate values; they vary with the exact ingredients you use.
Method
Score the 2 kg bone-in lamb (leg or shoulder) deeply with a knife on all sides.
In a bowl mix the 6 crushed garlic cloves, 2 tbsp kabsa spice, 1 tsp ground cardamom, 1/2 tsp turmeric, 1 tsp black pepper, 2 tbsp ghee and salt into a paste.
Rub the lamb well with the marinade, including inside the cuts, cover and refrigerate for 4 hours or overnight.
Take the lamb out of the fridge half an hour before roasting and preheat the oven to 150°C.
If using onions, spread the slices over the bottom of a deep tray and place the lamb on top.
Pour the cup of water into the tray around the lamb and cover tightly with foil.
Roast at 150°C for 4 hours until tender and it pulls apart with a fork.
Uncover, raise the oven to 220°C and brown the top for 15 minutes until dark and crisp.
If using charcoal: place a glowing coal in a small bowl inside the tray, drip a little lamb fat on it and cover for 10 minutes.
Serve the haneeth over rice if using, spooning some of the tray juices over it.
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