Slow-roasted leg of lamb tuk (Kambing bakar tuk) from The Malay Cook: Everyday Malaysian Recipes from Grandma's Kitchen to Mine (page 126) by Ranie Saidi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Lamb marinates for 1 hour or ideally overnight. You may use the All-purpose food seasoning recipe on page 30.

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