Peel-Apart Oven-Roasted Lamb

1: Seal and bake the lamb leg at 325°F for 5-6 hours, depending on your oven and the size of the leg of lamb.

2: Let the lamb rest for 30 minutes before pulling it apart.

3: Shred the lamb and serve it on a bed of Middle Eastern dirty rice topped with your favorite roasted nuts.

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

5: In a pot, combine soaked rice, coarse ground beef, butter, Lebanese 7 spice (or allspice), pepper, bouillon cubes, lamb drippings, and water.

6: Watch the salt content and let it cook until the rice is tender.