About this dish
Slow-roasted lamb, seasoned simply and cooked in a covered pit or oven until falling off the bone.
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Ingredients
🥩1.5kg lamb shoulder
🌰2 tbsp hawaij spice blend
🧄4 cloves garlic
🍚Rice, for serving
Method
Serves 31
Rub the lamb generously with hawaij and garlic.2
Wrap tightly and slow-roast at low heat for several hours until very tender.3
Rest before shredding or slicing.4
Serve over rice, with the roasting juices spooned over.✓ What Makes it Authentic
Haneeth is a traditional Yemeni method of slow-roasting meat, historically cooked in an underground pit for deep, tender results.
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