Here's a recipe for the tagine cooking of shoulder of lamb. I suspect that if one uses a leg one wants to cook it gently until the meat falls off the bone - and that this recipe is designed for rather higher-heat oven cooking.

1 boned shoulder of lamb, cubed
1 onion, finely chopped
500g carrots, chopped
4 tbsp olive oil
1/2 tsp powdered cinnamon
3cm length ginger, grated
zest and juice of 1 lemon
1 tbsp coriander leaves
12 black olives
1 tbsp Harissa
salt and black pepper to taste






Tajin bei-Lham
(Lamb Tagine with Harissa Sauce) Preparation:


Method:
Put the oil in the base of a tagine, heat and gently fry the lamb until browned then add the onion and fry until translucent. Add the cinnamon, ginger and grated lemon zest and lemon juice. Add sufficient hot water to cover the contents of the tagine and season with salt and black pepper.

Bring to a boil, add the lid and cook for 1 hour before adding the carrots, coriander and the harissa. Cook gently for 45 minutes then add the olives.