The Most tender Lamb of Leg - Lamb Raan Marinade - This recipe has become a firm favourite for Sunday Lunch and Special Occasions with friends and family and so I wanted to get the recipe onto the blog asap. I seem to have somehow become the designated lamb cook for gatherings and this is the one I have been making a lot recently. It is the most tender Lamb Leg, full of bold and aromatic flavours with fall off the bone Meat. You can use any marinade in this recipe. It does not have to be this one. You can even use a store brought recipe mix.
The most tender Leg of Lamb
In this recipe, Lamb is basted with Ginger, Garlic, Green Chilli, Salt, Pepper, Yoghurt and Spices. It is then slow cooked for 3 hours with some stock added towards the end of cooking. It is cooked until it is so tender that the meat is falling off the bone.
The marinade is highly adaptable and you can use your favourite Spice mix in place of what I have used here.
That being said, Lamb is so flavourful that even if you just wanted to cook it with very few ingredients, it will still be delicious!
This is a really straight forward recipe that just about anyone can make and whilst it cooks, you can put your feet up or get on with something else.
Lamb Raan - Slow cooked Indian Leg of Lamb
The name 'Raan' comes from Persian. It means 'leg,' and it refers to the whole leg of lamb or goat which is what it was actually made with back then.
This dish was introduced to the Indian subcontinent by the Mughals, who brought with them Persian culinary techniques.
During the Mughal era, food was a symbol of power, luxury and sophistication. Raan, with its intricate marinade and slow-cooking process, was often prepared for grand occasions, from royal weddings to celebratory banquets. It was a showpiece dish, designed to impress both the eye and the palate.
The preparation of Raan was a labor of love. The lamb leg was marinated with yogurt, garlic, ginger, and a blend of aromatic spices, including cinnamon, cardamom, and cloves. This marinade tenderised the meat, making it melt-in-your-mouth tender.
The slow-cooking process in yoghurt or buttermilk allowed the flavours to develop and intensify and it also made the leg super tender and soft Lamb.
Raan wasn’t just a royal indulgence, it also became a symbol of unity and celebration.
How long does Roast Leg of Lamb need to cook
I like to cook Leg of Lamb for around 3 hours. I have experimented with this quite a bit and the most tender results with fall apart meat can be easily achieved in 3 hours.
It can of course be cooked in 2 hours and that still gives you the most incredible meal but in my opinion, you cannot beat a slightly slower cooked lamb leg. I have cooked it for 5 hours before too. Details on how to do that are below.
How to cook Rare, Medium or Well Done
If you want to experiment with cooking at different lengths of cooking time and test to see how you like it, cook at 325 f/160 C/GM 3:
- For Rare Lamb - Cook for 15 minutes per pound or until internal temperature registers at 52 C/ 125 F.
- For Medium Rare - Cook for 20 minutes per pound or until internal temperature registers 54 C/130 F.
- For Medium - Cook for 25 minutes per pound or until internal temperature registers 57 C or 135 F.
- For Well-Done - Cook for 30 minutes per pound or until internal temperature registers 68 C/155 F.
- For Tender Fall apart Lamb - Cook for 40 minutes per pound or until the internal temp registers at 74 F/165 F - 79 C/175 F.
How to cook for different lengths of time
- 12 hours - Cook at 110C/230 f/gm ¼.
- 8 Hours - Cook for 7 hours at 110 C/230 f/gm¼ and an additional 30 - 45 minutes at 200 c uncovered.
- 7 hours - Cook at 120 C/250 f/gm ½ for 7 hours.
- 5 hours - Cook at 150 C/300 f/Gas Mark 2 for 5 hours.
- 3 hours - Cook at 180 C/350f/gm 4 for 2 - 2.5 hours covered with foil and then 200c/Gm 6 for 30 minutes.
- 2 hours - Cook at200 C for 1 hour 30 - 2 hours.
**After it is cooked, Lamb Leg is rested for 15 - 20 minutes before serving.
Ingredients in Lamb Raan/Lamb Leg
Roast Spice Powder - Cumin Seeds, Cinnamon Stick, Bay Leaf, Peppercorns, Coriander Seeds. Or use a tablespoon of your favourite Spice Mix.
Marinade - Plain Full Fat Yoghurt, Garlic, Ginger, Green Chilli Paste, Red Chilli Flakes, Kashmiri Chilli Powder, Paprika, Salt, Black Pepper, Lemon Juice, Ground Almonds, Tomato Puree, Onion (Optional), Oil.
Lamb Leg - Remove as much Fat as possible.
How to make a very tender leg of lamb
Wash and clean the lamb leg thoroughly, removing any membranes (you can ask your butcher do this).Pat Dry. Make deep cuts in the Lamb. Season all over.
If using Lamb Raan marinade - If you are using whole spices - Add Cumin Seeds, Cinnamon, Peppercorns, Coriander Seeds and Bay Leaf to a pan. Roast until fragrant. Allow to cool, then grind to a coarse powder.
Combine Yoghurt, Garlic, Ginger, Green Chilli, Chilli Flakes, Kashmiri Chilli, Salt, Black Pepper, Paprika, Lemon Juice, Ground Almonds, Lemon Juice, Tomato Puree, Onion (if using) and Oil to a bowl and mix to create a paste. Add the Roast Spice Powder if using and mix through.
Marinade Lamb in Yoghurt Marinade for 12 hours.
Remove Lamb from the fridge, one hour before you intend to cook it.
Preheat oven to 180 C/Gas Mark 4/350 F.
Place Lamb in the tin. Add 500 ml Stock to the bottom of the tin. Cover Roasting tin with foil. Cook at 180 C/350 F for 3 hours. Baste every 30 minutes.
Turn the heat up to 200 c/400 f/Gas Mark 6 and cook uncovered for 20 minutes or until browned.
Remove the lamb from the oven, check to see if the meat is tender and let it rest for 15 to 20 minutes before serving.
Make Gravy from the Pan juices
- Remove any Fat from the surface of the liquid in the tin.
- Add tin to the stove. Stir in 1-2 tablespoon Flour. And whisk in.
- Add water (about 1 cup).
- Season and taste.
Sides to serve with Lamb Leg
I love to serve this leg of lamb recipe with roast squash with zhoug, roast potatoes, a jewelled pilau or veg rice and Yorkshire puddings.
Variations
You can adjust the seasoning, herbs, spices and pastes according to your taste. Here are some suggestions of things you can add into the tin or on the lamb itself:
Garlic and Onions - Add Shallots, Sliced Red Onion and lots og Garlic Cloves to the tin. These will then form the base of the Gravy later.
Herbs - Rosemary, Thyme, Mint, Tarragon.
Spices - Coriander Powder, Turmeric Powder, Fennel Seeds, Ginger, Any Dry Herbs, Garam Masala. Whatever you like really. Even powdered spice mixes work well.
Veg - Lemons, Preserved Lemons, Onions or Shallots, Carrots and Potatoes.
Pastes or Marinades - Rose Harissa, Harissa, Mint Sauce, Mustard, Horseradish, Honey, Tomato Puree, Yoghurt, Passata, Any flavoured stock, Sauces of your choice.
Make a Boneless Leg of Lamb
If you are using a boneless leg of Lamb, roast in the oven at 60 C (140 F)/GM 3. For Medium Rare - Cook for 20 minutes per pound. For Medium - Cook for 25 minutes per pound. For Well Done - Cook for 30 minutes per pound.
Top tips to make the most tender Leg of Lamb
Trim Fat - Make sure you trim most of the Fat from the Lamb Leg or get the butcher to do it.
Preheat the Oven - So it is nice and hot when the Lamb goes in.
Take out of the Fridge - Remove Lamb from fridge one hour before cooking.
Storage and freezer instructions
Fridge - Leftover lamb roast will keep in the fridge in an airtight container for 3 days.
Freezer - You can also freeze cooked in an air tight container or freezer bags for up to 2 months.
FAQS
Can i add Vegetables to the tin?
Yes you can add Veg to the tin. Vegetables that will work are - Onions/Shallots, Carrots, or other root Veg. Potatoes should only be added 1 hour before the end of cooking time.
Do I have to marinate lamb leg before cooking?
It isn’t a must but it does help the flavours infuse into the meat.
More Roast Dinner Recipes
Roast Chicken and Butternut Squash Traybake
Four cheese Macaroni and Cheese
The BEST Roast Pumpkin Salad with Tahini Dressing
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The Most tender Lamb of Leg - Lamb Raan Marinade
Ingredients
Lamb
- 2 - 2.5/2.6 kg Lamb Leg, Bone in
Raan Spice Powder (or use 1 heaped tablespoon good quality Garam Masala Powder or your favourite spice mix)
- 1 ½ teaspoon Cumin Seeds
- 1 large Cinnamon Stick
- 7 Black Peppercorns
- 1 ½ tablespoon Coriander Seeds
- 1 Bay Leaf
Marinade
- 180 g Plain Yoghurt Full Fat
- 2 tablespoon Garlic Paste 8 Garlic Cloves, Crushed
- 2 tablespoon Ginger Paste 2 inch Ginger, crushed
- 1 tablespoon Green Chilli Paste
- 1 teaspoon Red Chilli Flakes or Red Chilli Powder
- 1 ½ tablespoon Kashmiri Chilli Powder
- 2 ½ - 3 teaspoon Salt
- 1 teaspoon Coarse Black Pepper Ground
- ½ - 1 tablespoon Paprika Powder I use Smoked
- 4 tablespoon Lemon Juice
- 2 tablespoon Ground Almonds Optional
- 2 tablespoon Tomato Puree
- 1 Onion Grated, Optional (Adds flavour and tenderises but not essential)
- 4 tablespoon Oil Vegetable, Mustard, Sunflower, Avocado
- 500 ml Stock Lamb, Beef or Chicken
Instructions
- Wash and clean the lamb leg thoroughly, removing any membranes and fat (you can ask your butcher do this). Pat Dry. Make several ½ inch deep cuts in the Lamb about 1 inch apart. Season generously all over.
- If using Roast Spice Powder - Add Cumin Seeds, Cinnamon, Peppercorns, Coriander Seeds and Bay Leaf to a pan. Roast until fragrant. Allow to cool, then grind to a coarse powder. (This can be omitted or you can add 1 tablespoon Garam Masala Powder or your favourite Spice Mix).
- Combine Yoghurt, Garlic, Ginger, Green Chilli, Chilli Flakes, Kashmiri Chilli, Salt, Black Pepper, Paprika, Lemon Juice, Ground Almonds, Lemon Juice, Tomato Puree, Onion if using and Oil to a bowl and mix to create a paste. Add the Roast Spice Powder and mix through.
- Marinade Lamb in Yoghurt Marinade for 12 - 48 hours.
- Remove Lamb from the fridge, one hour before you intend to cook it.
- Preheat oven to 180 C/Gas Mark 4/350 F.
- Place Lamb in the tin. Add 500 ml Stock to the bottom of the tin. Cover Roasting tin with foil. Cook at 180 C/350 F for 2 hours 30 minutes. Baste every 20 - 30 minutes. (See note 1 re internal temperature for Rare/Medium Rare/Medium/Well Done).
- Turn the heat up to 200 c/400 f/Gas Mark 6 and cook uncovered for 20 - 30 minutes or until browned. (See note 1 for internal temp for different levels of doneness).
- Remove the lamb from the oven, check to see if the meat is tender and let it rest tented with foil for 15 to 20 minutes before serving.
Notes
Note 1 - How to cook Rare, Medium or Well Done
If you want to experiment with cooking at different lengths of cooking time and test to see how you like it, cook at 325 f/160 C/GM 3: For Rare Lamb - Cook for 15 minutes per pound or until internal temperature registers at 52 C/ 125 F.For Medium Rare - Cook for 20 minutes per pound or until internal temperature registers 54 C/130 F.
For Medium - Cook for 25 minutes per pound or until internal temperature registers 57 C or 135 F.
For Well-Done - Cook for 30 minutes per pound or until internal temperature registers 68 C/155 F.
For Tender Fall apart Lamb - Cook for 40 minutes per pound or until the internal temp registers at 74 F/165 F - 79 C/175 F.
Note 2 -How to cook for different lengths of time
- 12 hours - Cook at 110C/230 f/gm ¼.
- 8 Hours - Cook for 7 hours at 110 C/230 f/gm¼ and an additional 30 - 45 minutes at 200 c uncovered.
- 7 hours - Cook at 120 C/250 f/gm ½ for 7 hours.
- 5 hours - Cook at 150 C/300 f/Gas Mark 2 for 5 hours.
- 3 hours - Cook at 180 C/350f/gm 4 for 2 - 2.5 hours covered with foil and then 200c/Gm 6 for 30 minutes.
- 2 hours - Cook at200 C for 1 hour 30 - 2 hours.
Make Gravy from the Pan juices
- Remove any Fat from the surface of the liquid in the tin.
- Add tin to the stove. Stir in 1-2 tablespoon Flour. And whisk in.
- Add water (about 1 cup).
- Season and taste.
Sides to serve with Lamb Leg
I love to serve this leg of lamb recipe with roast squash with zhoug, roast potatoes, a jewelled pilau or veg rice and Yorkshire puddings.Variations
You can adjust the seasoning, herbs, spices and pastes according to your taste. Here are some suggestions of things you can add into the tin or on the lamb itself: Garlic and Onions - Add Shallots, Sliced Red Onion and lots og Garlic Cloves to the tin. These will then form the base of the Gravy later. Herbs - Rosemary, Thyme, Mint, Tarragon. Spices - Coriander Powder, Turmeric Powder, Fennel Seeds, Ginger, Any Dry Herbs, Garam Masala. Whatever you like really. Even powdered spice mixes work well. Veg - Lemons, Preserved Lemons, Onions or Shallots, Carrots and Potatoes. Pastes or Marinades - Rose Harissa, Harissa, Mint Sauce, Mustard, Horseradish, Honey, Tomato Puree, Yoghurt, Passata, Any flavoured stock, Sauces of your choice.Make a Boneless Leg of Lamb
If you are using a boneless leg of Lamb, roast in the oven at 60 C (140 F)/GM 3. For Medium Rare - Cook for 20 minutes per pound. For Medium - Cook for 25 minutes per pound. For Well Done - Cook for 30 minutes per pound.Top tips to make the most tender Leg of Lamb
Trim Fat - Make sure you trim most of the Fat from the Lamb Leg or get the butcher to do it. Preheat the Oven - So it is nice and hot when the Lamb goes in. Take out of the Fridge - Remove Lamb from fridge one hour before cooking.Storage and freezer instructions
Fridge - Leftover lamb roast will keep in the fridge in an airtight container for 3 days.Freezer - You can also freeze cooked in an air tight container or freezer bags for up to 2 months.
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