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Mutton Leg Roast

Mutton Leg Roast Recipe

Alisha
This Mutton Leg Roast is the ultimate centerpiece for festive gatherings or special family dinners. Marinated in a blend of yogurt, lemon juice, and aromatic spices, then slow-cooked to tender perfection, this roast delivers bold flavor and fall-off-the-bone texture. A true showstopper that’s surprisingly simple to make.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 8 hours 20 minutes
Course Main Course
Cuisine South Asian / Pakistani / Indian
Servings 6 people

Ingredients
  

  • For the Marinade
  • 1 whole mutton leg 2.5–3 kg, bone-in
  • 1 cup yogurt
  • ¼ cup lemon juice
  • 2 tbsp ginger paste
  • 2 tbsp garlic paste
  • 1 tbsp green chili paste optional
  • 1.5 tbsp red chili powder
  • 1 tsp crushed red chili
  • 1.5 tbsp dry roasted cumin powder
  • 1.5 tbsp dry roasted coriander powder
  • 2 tsp garam masala powder
  • ½ tsp turmeric powder
  • 2 tsp salt or to taste
  • 2 tbsp oil
  • For Roasting
  • 1 large onion sliced thick
  • 1 whole garlic bulb halved
  • 1.5 cups water
  • 2 tbsp butter or oil for basting
  • For Garnish Optional
  • Fresh cilantro
  • Pomegranate seeds
  • Chaat masala and a squeeze of lemon

Instructions
 

  • Step 1: Prepare the Marinade
  • In a bowl, mix yogurt, lemon juice, all spices, ginger, garlic, green chili paste, and oil until smooth.
  • Set aside.
  • Step 2: Score and Marinate the Mutton
  • Wash and pat dry the mutton leg.
  • Score deep cuts across the surface.
  • Rub the marinade thoroughly over the leg, pressing into cuts.
  • Cover with foil or plastic wrap and refrigerate for 8–48 hours.
  • Step 3: Preheat and Prep for Roasting
  • Bring the mutton leg to room temperature an hour before roasting.
  • Preheat oven to 170°C (335°F).
  • Line a roasting tray with onion slices and garlic halves.
  • Place the marinated leg on top and pour 1.5 cups water into the tray.
  • Step 4: Slow Roast
  • Cover the tray tightly with foil.
  • Roast for 2.5 to 3 hours, checking halfway and adding water if needed.
  • Remove foil, baste with juices or butter, and roast uncovered for another 30–45 minutes until golden brown.
  • Step 5: Rest and Serve
  • Let the roast rest for 10–15 minutes after removing from the oven.
  • Garnish with chopped cilantro, a sprinkle of chaat masala, and fresh lemon juice.
  • Serve with naan, pulao, or roasted vegetables.

Notes

  • Refrigerate leftovers in an airtight container for up to 5 days.
  • Freeze for up to 3 months (remove the bone first).
  • Reheat in an oven at 160°C (320°F) covered with foil until warmed through, or gently on a stovetop with a splash of water.
Keyword Mutton Leg Roast