Mutton Leg Roast

By on October 30, 2011

 Mutton Leg Roast



  • 1 ½ kilogram of Mutton Leg (with middle bone cracked and fat removed)
  • 1 tsp. of Soya Sauce
  • Juice from 4 Lemons (Nimbu)
  • 2 tbsp. Vinegar (Sirka)
  • 1 tsp. Cumin Seeds (Sufaid Zeera) (roasted and ground)
  • 1 tsp. Black Pepper Powder (Kaali Mirch Powder)
  • Salt (to taste)
  • 3 tbsp. Dalda Oil or any Cooking Oil



  • Prick the leg of mutton with a fork and mix all of the ingredients (except the oil) and leave it to marinade for about 1 ½ hours.


  • Put the leg in a big pot and cover. Let it cook until all of the juice dries up.


  • Add the oil to it and in case it is not tender, add half a cup of warm water and leave it covered for a while until it is done.


  • Serve it on a plate or dish garnished with lettuce and cucumber, spoon the remaining sauce from the pot and add on top of the roast.