Lamb Mechoui

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2kg Lamb Carvery Leg
75gm butter
3 cloves garlic
2 tsp Cumin ground
3 tsps Coriander ground
1 tsp Paprika
¼ tsp Salt

Spice Mix
1 Tbsp grnd Cumin
1 ½ tsp Salt

Preheat oven to 220

Rub lamb all over with spices and butter mix

Place lamb on trivet and ½ cup verjuice and ½ cup warm water and roast for 15 mins at 220. Baste and reduce oven to 150. Roast for further 3 hours 20. Rest for 10 minutes or longer.

Serve lamb with spice mix on side to dip into.

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