What makes it different
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Marinating a whole leg properly is a different undertaking to a lamb chop. The meat is denser, the surface area greater, and the time required is non-negotiable. At 48 hours it changes the meat entirely. Not just in flavour but in texture, tenderness, and the way it responds to heat.
Our marinade for the leg is built on the Karoga whole-spice foundation. Toasted cumin, herbaceous coriander, fragrant cardamom, and just the right amount of chilliAll of this worked into every surface and gets into every score mark we cut into the meat before it goes in.
We score the leg deeply before marinating. This is the step most people skip. It allows the marinade to travel further into the meat rather than sitting at the surface, and it means the edges and the deep cuts both carry flavour rather than just the outside. Not only that, you get those amazing charred bits which are to die for!