Middle Eastern Slow Roasted Lamb

1: Preheat your oven to 325°F.

2: Season the lamb leg with allspice, salt, pepper, and bay leaves.

3: Combine yogurt, vegetable seasoning, garlic, onions, and carrots; apply this mixture to the lamb leg.

4: Seal the lamb leg in a baking dish and roast it in the oven for 5-6 hours.

5: After roasting, let the lamb rest for about 30 minutes before peeling it apart.

6: For the dirty rice, soak the rice for at least 15 minutes, then wash and drain it.

7: In a pot, add the coarse ground beef, butter, Lebanese 7 spice, pepper, bouillon cubes, lamb drippings, and water; bring to a simmer.

8: Add the soaked rice and adjust the liquid as necessary, then cook according to rice package instructions.