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Slow Cooked Pulled Lamb Leg


  • (Serves four)
  • • 1.5-2kg lamb leg
  • • sea salt to taste
  • • 1 tsp ginger paste
  • • 1 tsp green chilli paste
  • • 2 tsp garlic paste
  • • 2 tsp Kashimiri chilli powder
  • • 2 tsp crushed dried rose petals
  • • 5 green cardamom pods
  • • 2 black cardamom pods
  • • 2 tsp garam masala
  • • 15 black peppercorns
  • • 2 cinnamon sticks
  • • 2 tsp kasuri methi
  • • 6 cloves
  • • 2 bay leaves
  • • 20-30g melted unsalted butter
  • • 100ml double cream



Place the lamb leg in a dish and marinade with salt, ginger paste, garlic paste, rose petals, kasuri methi, Kashimiri chilli powder and green chilli paste. Leave in the fridge for 24 hours.

Cooking the lamb:

Get the lamb out the fridge and rest for 30 minutes to get to room temperature. Place the lamb in a casserole dish and add bay leaves, green cardamom, black cardamom, cinnamon, black peppercorns and pour enough water to cover ¼ of the lamb leg. Cover with the lid and roast for 4 hours, turning the leg every hour, and topping the water if the level goes below ¼.

Once cooked, remove the lamb from the oven and rest for 30 minutes.


Strain the cooking liquid form the casserole dish, discard residue, and add 100ml double cream. Bring to a boil.


Pull the meat from the lamb leg, keeping the bone on the side. Shred the meat with a fork. Add the sauce to the shredded meat, pour melted butter and garam masala. Pile the meat over the bone and place under a hot grill for 5 mins, until the top is crispy.

Serve immediately.

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