Whole Mutton Leg Roast | Easy Raan Roast Recipe

This show stopping aromatic roasted lamb leg also known as raan musallam or mutton leg roast makes an excellent centrepiece to any feast.

This mutton leg roast is a real treat with a touch of royalty. If you are expecting some special guest to visit, hosting a dinner party or want to surprise your family with a delicious, succulent and wholesome meal, try this roasted leg of lamb! It will fill your home an amazing aroma.

In this recipe the whole leg of lamb is first marinated with a yogurt-based marinade, then steamed cooked till perfectly tender and then baked in oven until golden brown color appears on it and finally a thickened gravy (made with pan juices) is poured over it to be enjoyed with naan, salad and chutneys.

A wonderful mix of aromatic spices with thick yogurt lend it that finger-licking taste. The long marination time and slow cooking makes the meat so juicy and tender. Greek yogurt in the marinade gives a thick and rich consistency to the gravy. All the required ingredients are easily available.

The process is a bit lengthy and needs some planning but this is a surprisingly easy dish to make and its definitely worth the effort! Enjoy this juicy decadent feast with your family and let me know in comments, how it turned out.

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Ingredients you’ll need to make this roasted raan:

For Marination:

For Steaming:

For Garnishing:

Can I freeze this mutton leg roast?

• Yes, this recipe is freezer friendly! Just marinate the mutton leg and freeze in an airtight container or a freezer bag. Be sure to thaw it out in the refrigerator before cooking it.

or

• The leftovers can be stored for later use in the freezer up to 2 months in freezer bag or sealed container.

Can I make it ahead of time?

• It’s always a good idea to marinate the lamb leg ahead of time. The key to a soft and tender meat is marination, the longer you marinate it the tender it will be. If you are not using papaya powder, then let it marinate for 24 hours or maximum until 72 hours for best results.
• You can even marinate the mutton in advance and freeze.

What can I do with the leftovers?

• You can make a quick curry using the leftovers of this recipe.
• The leftovers are great for sandwiches, salads and wraps.
• I made mutton karahi from the leftovers.

What to serve this mutton leg roast with?

• So many things can be a great accompaniment to this gourmet dish. Serve with grilled vegetables and boiled rice.
• When sprinkled with sesame seeds, chaat masala and red chili flakes and served with naan, salad, green chutney, imli chutney and a thickened gravy (made with pan juices), make it a perfect meal. Some great accompaniments to this recipe:
  • Avocado Cucumber Salad
  • Chickpeas Salad
  • Kiwi Salsa
  • Quinoa Salad
  • Iceberg Salad with Olive Oil Dressing

Recipe Notes:

• If you don’t have an access to the oven, roast the lamb in some oil in a wide pan to give it a beautiful brown color. I did this to roast the whole chicken, check out the method here.
• You can use goat leg for this recipe instead of lamb leg.
• The size of lamb leg is so important, it should fit in the pot.
• It would be better to use whole leg of lamb with a good coating of fat but if you don’t like you can trim the extra fat.
• I have used mutton leg for this recipe but you can also use mutton shoulder.
• You can use fresh papaya paste instead of papaya powder.
• This recipe also works with chicken roast.

Complementary Tip!

You can also make a bone broth / stock using the leftover bones of this lamb roast. Just add the bones, salt and water in a pot and let it simmer for about 1 hour on low heat. Once cool, strain it and then use it in the dishes instead of water for more flavour.

Tips for tender and juicy meat:

• For better results, try getting meat from a younger lamb.
• If you are not using papaya or any meat tenderizer then let it marinate for 24 hours or little longer (maximum until 72 hours) for best results. The key of a soft, flavorful and tender meat is marination, the longer you can leave it to marinate the tender and juicy it will be.

The equipments, tools or ingredients I used:

With Pictures and Links:

Wok with Steamer

Sharp Knife

Cutting Board

Wooden Spatulas

Lemon Squeezer

Hand Blender

Glass Jugs

Carving Set

Freezer Bags

Airtight Containers

Himalayan Salt

Watch how to make this lamb leg roast:

To make your spread perfect, try out these recipes:

• Beef Pulao
• Adana Kebab
• Beef Karahi
• BBQ Chicken Tikka in Oven
• Barfi
• Also check out the recipe of Baked Masala Mutton Leg / Shoulder

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Mutton Raan Roast

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Course: Main Course

Cuisine: South Asian

Prep Time: 15 minutes minutes

Cook Time: 2 hours hours

Total Time: 2 hours hours 15 minutes minutes

Servings: 6

Author: Farhana

Ingredients

• 2.5 kg mutton leg (cleaned and extra fat trimmed)

For Marinade:

• 1 cup Greek yogurt
• 2 medium onions (pureed)
• 2 medium tomatoes (pureed)
• 2 tablespoons garlic (chopped)
• 2 tablespoons ginger (chopped)
• 2 tablespoons lemon juice
• 2 tablespoons desi ghee or clarified butter
• 2 tablespoons papaya powder
• 2 tablespoons almond powder
• 1 tablespoon Himalayan pink salt (or to taste)
• 1 tablespoon coriander powder
• 1 tablespoon Kashmiri red chilli powder
• 1 tablespoon garam masala powder
• 1 tablespoon cumin powder
• 1 teaspoon turmeric powder
• ½ tablespoon black pepper powder
• 1 teaspoon green cardamom powder

For Steaming:

• water (as required)
• 3-4 green chilies
• 2 star anise
• 5-6 cloves
• 2 cinnamon sticks
• 2 bay leaves

For Garnishing:

• 1 teaspoon sesame seeds
• 1 teaspoon chaat masala
• 1 teaspoon red chili flakes

Instructions

• In a bowl, add yogurt, pureed onions, tomatoes, garlic, ginger, lemon juice, ghee, papaya powder, almonds powder, salt, coriander, red chili, garam masala, cumin, turmeric, black pepper, and cardamom powder. Whisk well.
• Prick the mutton leg all over with a sharp knife. Twist the knife 360° in each slit to allow deeper penetration of the marinade.
• Rub the marinade thoroughly over the lamb, making sure to work it into the slits. Ensure the meat is evenly coated.
• Cover and refrigerate it for at least 12 hours or overnight.
• Remove the lamb from the refrigerator 1 to 2 hours before cooking to bring it to room temperature.
• Add water, green chilies, star anise, cloves, cinnamon, and bay leaves to a wide steaming pan. Bring it to a boil, then place a steaming rack over the pan.
• Place the marinated lamb on the rack, pour the remaining marinade over it, cover, and steam on low heat for about 1.5 hours or until the meat is tender and pulling off the bone. Check occasionally.
• Reserve the cooking juices (gravy). Transfer the lamb to a baking tray and bake in a preheated oven at 200°C (392°F) for 15 to 20 minutes or until golden brown.
• Simmer the reserved gravy until it thickens. Discard whole spices.
• Remove the lamb from the oven, cover, and let it rest for 20 minutes.
• Transfer to a serving platter. Pour the thickened gravy over the lamb, garnish with lemon wedges, sesame seeds, chaat masala, and chili flakes.
• Serve hot with naan, salad, green chutney, and imli chutney. Enjoy! And remember “COOKING IS EASY!”

Notes

• If you don’t have access to an oven, you can brown the lamb in a wide pan in some oil.
• Make sure the leg fits in your pot before starting.
• For best results, use meat from a younger lamb.
• If you are not using papaya or meat tenderizer, marinate for up to 24 to 72 hours. The longer the marination, the more tender and flavorful the meat will be.