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Daging Kambing Panggang

Serve: 15 Person

What tops the taste of this lamb roast? Read on...

  • 1 leg of young lamb, cleaned and poked with fork 

Marinating Sauce: Mix Well

  • 1 tablespoon paprika powder
  • 1 tablespoon turmeric powder
  • Handful of coriander seed, grounded
  • 4 garlic, chopped coarsely
  • Black pepper
  • Saffron
  • Salt

Basting Sauce: Mix Well

  • 3 tablespoon sweet soy sauce
  • 3 tablespoon honey
  • 2 tablespoon Worcester sauce
  • 3 tablespoon butter
  • 2 tablespoon mustard
  • 3 shallots, chopped coarsely
  • 1 lime

What tops the taste of tthis lamb roast? It's the fat that oozees out of the lamb itself!


  1. Pour marinating sauce over leg of lamb until evenly soaked, cover with plastic wrap, store in fridge overnight.
  2. Heat oven to 180 degree Celcius.
  3. Rub leg of lamb with basting sauce. Place on an oven tray, roast for 2 hours whilst basting them with the remaining basting sauce, until cooked. Remove the oven tray. Put aside.
  4. Collect all the fat that oozes out of the lamb, cook with the remainining basting sauce. Put aside.
  5. Serve lamb roast with the basting sauce.
Cindee Widuri

This recipe has been tested in Cindee Widuri's kitchen


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