Haneeth (Yemeni Slow-Roasted Lamb)
Local name: حنيذ
In short: Lamb shoulder rubbed with garlic and warm spices, sealed in foil and roasted for hours until it falls off the bone. It takes about 3 h 35 min in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 3 h 15 min
- Resting
- 6 h
- Total
- 3 h 35 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 380 kcal
Haneeth is slow-cooked lamb or goat that Yemenis make for weddings, Eid and large family meals. Traditionally the meat cooks sealed in a pit oven heated with embers, so it steams in its own juices and turns tender enough to pull apart by hand. At home, a tightly sealed foil parcel in a low oven does the same job. The meat is served on rice with a bowl of fresh chili relish.
Instructions
- Mix the garlic, oil, spices and salt into a thick paste. Cut a few deep slashes into the lamb and rub the paste all over, pressing it into the cuts. Cover and marinate in the fridge for at least 6 hours or overnight.
- Heat the oven to 160°C (325°F). Lay a large double sheet of foil in a roasting pan and scatter the onion and bay leaves in the center.
- Set the lamb on the onions and pour the water around it. Fold the foil up and crimp the edges to seal the parcel tightly. Cover the whole pan with a second sheet of foil.
- Roast for 3 hours, until the meat is very tender and pulls away from the bone. A thermometer in the thickest part should read about 90°C (195°F).
- Open the foil carefully, because hot steam will escape. Raise the oven to 220°C (425°F) and roast uncovered for 15 minutes, basting with the juices, until the surface browns.
- Rest the lamb for 15 minutes. Pull the meat from the bone in large pieces, spoon the juices over it and serve with rice and chili relish.
Tips
- Choose shoulder rather than leg. The extra fat and connective tissue keep the meat juicy through the long cook. Goat shoulder works the same way but needs another 30 minutes.
- Stir some of the pan juices into the rice. They are rich with garlic and spices and make plain rice taste of the roast.
Questions and answers
Can I make haneeth in a slow cooker?
Yes. Cook the rubbed lamb with the onion and water on low for 8 hours, then brown it under a hot broiler for 10 minutes to finish the surface.
How do I store and reheat leftover haneeth?
Refrigerate the pulled meat in its juices for up to 4 days, or freeze it for 3 months. Reheat it covered in a 150°C (300°F) oven for 20 minutes so it stays moist.
What is the difference between haneeth and mandi?
Haneeth is the meat on its own, steamed in its juices under a dry spice rub. Mandi pairs the meat with rice that is cooked with the drippings and a touch of smoke.
How long does it take to make Haneeth (Yemeni Slow-Roasted Lamb)?
About 3 h 35 min in total: 20 min of preparation and 3 h 15 min of cooking.
How many calories are in Haneeth (Yemeni Slow-Roasted Lamb)?
About 380 kcal per serving, with 34 g of protein, 4 g of carbohydrates and 25 g of fat. These values are estimates.
Nutrition per serving
| Calories | 380 kcal |
|---|---|
| Protein | 34 g |
| Carbohydrates | 4 g |
| Fat | 25 g |
| Fiber | 1 g |
| Sugar | 1 g |
| Sodium | 800 mg |
Estimated values, calculated from the ingredients.
