Moroccan Leg of Lamb or Goat

Moroccan Leg of Lamb or Goat


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A simple way to cook roast lamb or goat with amazing North African flavours. If you have preserved lemons add a few slices with the garlic as well. Allow a couple of hours for marinating and 3-4 hours for cooking.

Herbie's Spices New South Wales, Australia

Serves: 4 

  • 1 leg of lamb or goat (approx 2 1/2 -3 kg)
  • 3 cloves garlic (divided)
  • 2 tablespoons Herbie's Spices Berbere spice mix
  • 100g softened butter
  • 250ml water

Preparation:15min  ›  Cook:4hours  ›  Extra time:2hours marinating  ›  Ready in:6hours15min 

  1. Wipe the leg dry with paper towels, make a few diagonal slashes into the fatty side of the meat and push a few slivers of fresh garlic from one clove of garlic (or more if desired) into the slits.
  2. Using a mortar and pestle, pound the remaining two cloces of garlic to a paste with the Berbere mix. Knead in the butter, mixing thoroughly.
  3. Rub the paste into the slashes and all over the meat, cover and leave to absorb the flavours for two hours or more.
  4. Preheat the oven to 250 degrees C.
  5. Place the lamb or goat on a rack in a baking tray into the bottom of which you have poured the water. Bake at high heat for 15 minutes, then reduce the heat to 150 degrees C and baste the meat with the juices in the pan.
  6. Bake for 3-4 hours, basting every 15 minutes so that the meat doesn't dry out but forms a crisp, dark crust.
  7. Serve on a large platter with harissa paste on the side (see tip).


To make harissa paste, put 2 teaspoons of Herbie's Spices Harissa Mix Special Blend into a small dish and add the same amount of water. Stir to reconstitute, then add enough olive oil (about 1 teaspoon) to make a soft paste.

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