Ally Philips Aussie grassfed boneless leg of lamb Moroccan style

  • Prep time 30Min
  • Cook time 4Hr
  • Technique Roast, Braise, Stew
  • Meat Lamb
  • Cut Leg
  • Serves 12

#OwnYourParty with this Moroccan style Aussie boneless leg of lamb


5 lb. boneless leg of Aussie lamb, contained in cookable netting if possible
1/3 cup extra virgin olive oil
1 Tbl. fresh chopped rosemary + more for garnish
2 tsp. sea salt
2 tsp. ground cumin
2 tsp. dried oregano
2 tsp. dried mint
2 tsp. garlic granules
1 tsp. onion powder
1 tsp. paprika
1 tsp. coarse ground pepper
1 tsp. red chili flakes
3 cups water
2 lemons, cut into quarters and seeds removed


In a small mixing bowl, combine the olive oil, rosemary, salt, cumin, oregano, mint, garlic, onion powder, paprika, pepper and chili flakes. Blend into a mixture.

Put the water in a large slow cooker along with the lemons and then blend in the spice mixture. Add the boneless leg of lamb. Take a ladle and scoop the liquid all over it. Put a double piece of foil on top then place the lid on this. You want to keep it very tight in cooking. Turn to high setting for about 5 1/2 to 6 hours.

After about 5 hours, use clean food scissors, snip the netting and remove. Shred the meat with a large fork. Continue to cook another about 30 minutes.Turn heat to warm until ready to serve.