Ned's Spice-Crusted Lamb Leg

Ned's Spice-Crusted Lamb Leg


  • 1.5kg Victoria Hill Lamb Leg
  • Salt
  • 2 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 1 tbsp szechuan pepper
  • 1 tbsp black pepper
  • 1 small cinnamon stick
  • 1 star anise
  • 2 brown onions, sliced
  • 1 red onion, thinly sliced
  • 3 spring onion, thinly sliced
  • 1 bunch of coriander, roughly chopped

The Victoria Hill Method:

  1. Score the fat cap on the skin side of the lamb, aiming to cut through most of the fat but not the meat. Generously salt the lamb with at least 2 tbsp of salt and rub in well. Leave uncovered in the fridge for at least 2 hours, ideally overnight. Remove the lamb from the fridge 1-2 hours before cooking.
  2. Preheat the oven to 160C.
  3. Put all the spices into a frying pan and toast over a medium heat until fragrant, about 2 mins. Let them cool slightly, then crush in a mortar and pestle.
  4. Rub the spice mix over the lamb, pressing the spices firmly into the meat to make sure it’s well coated. Place the lamb on a trivet/rack. Set in a roasting pan, and pour 2cm of hot water into the bottom of the pan. Cover with baking paper, then wrap very tightly with multiple pieces of foil. The goal here is to keep all the steam and juices in, so don’t be shy with the foil.
  5. Place on the middle rack of the oven and roast for 3 hours. After 3 hours, remove the foil and baking paper and return to the oven at 200C until a deep-brown crust forms, about 30 mins. Remove the lamb from the oven and rest on a plate for 30 mins.
  6. Place the roasting pan on the stove and bring the lamb fat and remaining water to a simmer. Add the brown onions to the pan along with a good pinch of salt. Cook over medium heat, stirring occasionally, until the onions are deeply brown and jammy.
  7. In the meantime, combine the red onion, spring onion and coriander in a bowl.
  8. Put the lamb on a serving platter, surround with the onion and coriander mix, and serve! This works well in Peking duck-style pancakes, or in a wrap with garlic yoghurt.


  • If you don’t have time to salt the lamb at least an hour in advance, add 1.5 tbsp of salt to the spice mix
  • Skip step 3 if using pre-ground spices. Simply combine all spices in a bowl and mix well
  • If you don’t have a roasting trivet/rack, halve 2 onions and place them cut side down in the tray, then balance the lamb on top.

Made by Ned Pidgeon for Victoria Hill Lamb 

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