Roasted Lamb Leg (Bone-in)

Trim off any large pieces of surface fat and sinew from the lamb leg. You don't need to be overly meticulous, just remove the larger chunks.

Score the lamb leg by making deep cuts along the grain of the muscle fibers, then make cuts across the grain on the other side. Repeat on both sides of the leg to allow the seasoning to penetrate deeply.

Prepare the spice rub by combining cumin, coriander seeds, chili flakes, chili powder, garlic powder, onion powder, salt, and MSG in a bowl. Mix thoroughly until well combined.

Wearing gloves, generously rub the spice mixture all over the lamb leg, ensuring to get into all the scored cuts and crevices. Reserve a small amount of the spice mix for later.

Place the seasoned lamb leg on a large sheet of aluminum foil on a baking tray, with the meatier, more presentable side facing down. Wrap the lamb leg tightly with the foil, ensuring no bones pierce through. Double-wrap if necessary.

Chill the wrapped lamb leg in the refrigerator overnight to marinate.

The next day, preheat your oven to 300°F (150°C). Place the foil-wrapped lamb leg directly into the preheated oven and bake for 4 hours.

While the lamb leg is baking, cut the trimmed lamb fat into small pieces. Place them in an oven-safe pot, add 1/4 cup of water, and cover with a lid. Place this pot in the oven alongside the lamb leg to render the fat.

After 4 hours, carefully remove the pot of rendered lamb fat from the oven. Strain the rendered fat into a clean jar or container. This lamb oil will be clear when hot and turn white when cooled, and can be stored for future use.

Remove the lamb leg from the oven. Increase the oven temperature to 450°F (230°C). Carefully unwrap the aluminum foil from the lamb leg.

Place a wire rack over the baking tray (with the pan drippings) and transfer the lamb leg onto the rack. This allows for better air circulation and a crispier crust.

Brush the lamb leg generously with the pan drippings collected in the foil and baking tray.

Sprinkle the reserved spice rub over the lamb leg.

Return the lamb leg to the oven at 450°F (230°C) with the fan on (if available) for 10 minutes, or until the exterior is crispy and golden brown.

Once out of the oven, brush the lamb leg with more pan drippings for a glossy finish before serving. The meat should be incredibly tender and easily pull away from the bone.