Slow-roast lamb with cinnamon, fennel & citrus
Slow-roast lamb with cinnamon, fennel & citrus from Turkey.
Cook and rest are read from the method. Prep is estimated when the listing left it out. Optional overnight waits and leftover storage are not counted.
- Prep
- 10 min
- Cook
- 4 hr 20 min
- Rest
- 9 hr 30 min
- Total
- 14 hr
- Difficulty
- Medium
- Spice
- No chilli
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Slow-roast lamb with cinnamon, fennel & citrus is listed as lamb from Turkey. The steps below follow the imported method, not an editorial rewrite. Times shown were read from those steps.
What you'll need
8 ingredients. Tap each one once it's out on the bench.
Ingredients
- Lamb1
- Olive oil59 ml
- Clear honey30 ml
- Cinnamon15 ml
- Fennel seeds15 ml
- Cumin15 ml
- Garlic3 clove
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Put the lamb into a large food bag with all the juice and marinate overnight.
480 min
Step 2
The next day, take the lamb out of the fridge 1 hr before you want to cook it. Heat oven to 220C/200C fan/gas 7. Take the lamb out of the marinade (reserve remaining marinade) and pat dry. Rub with half the oil and roast for 15-20 mins until browned. Remove lamb and reduce oven to 160C/140C fan/gas 3.
80 min
Step 3
Mix the zests, remaining oil, honey, spices and garlic with plenty of seasoning. Lay a large sheet of baking parchment on a large sheet of foil. Sit the lamb leg on top, rub all over with the paste and pull up the sides of the foil. Drizzle marinade into base, and scrunch foil to seal.
Step 4
Roast for 4 hrs, until very tender. Rest, still wrapped, for 30 mins. Unwrap and serve with juices.
270 min
Nutrition
Per serving · estimate
- Calories
- 240 kcal
- Protein
- 5 g
- Carbs
- 17.7 g
- Fat
- 17.9 g
- Saturated fat
- 3.4 g
- Fibre
- 2.9 g
- Sugar
- 10.8 g
- Sodium
- 20 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- No major allergens flagged in the structured ingredients.
- Gluten-free
- Dairy-free
- Nut-free
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 12 November.
Substitutions
lemon → lime
Same acidity, different perfume. Taste before you repeat the squeeze.
garlic (garlic powder or a pinch of onion) → garlic powder or a pinch of onion
1 clove ≈ ¼ tsp garlic powder. The fresh bite will be missing.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Inspired by the original
Provenance: Imported. Not developed or tested in our kitchen, so quantities and timings can be approximate. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Slow-roast lamb with cinnamon, fennel & citrus take?
14 hr all in — 10 min prep, 4 hr 20 min cook, 9 hr 30 min rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
Does it fit a diet?
The published recipe is labelled Gluten-free, Dairy-free, Nut-free.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
6 more questionsFewer questions
What equipment do I need?
Oven, Mixing bowl.
How much salt do I put in?
This recipe does not list a salt amount. We will not invent one.
What can I use instead?
lemon → lime. Same acidity, different perfume. Taste before you repeat the squeeze. garlic (garlic powder or a pinch of onion) → garlic powder or a pinch of onion. 1 clove ≈ ¼ tsp garlic powder. The fresh bite will be missing.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I prepare this ahead?
Put the lamb into a large food bag with all the juice and marinate overnight. The next day, take the lamb out of the fridge 1 hr before you want to cook it. Heat oven to 220C/200C fan/gas 7. Take the lamb out of the marinade (reserve remaining marinade) and pat dry. Rub with half the oil and roast for 15-20 mins until browned. Remove lamb and reduce oven to 160C/140C fan/gas 3.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.