Table of Contents

A whole leg or shoulder of mutton makes for a great presentation, and this is one of those moist, luscious, luxurious and comfort meals that everyone enjoys. This show-stopping and perfectly cooked masala lamb shoulder roast recipe makes an excellent centrepiece to any spread. It might look fancy, difficult and a lot of work, but this savoury and impressive dish is actually quite easy to make with a few simple steps and only 20 minutes preparation. It will be a real treat for your tastebuds.

Whole Masala Mutton — **Whole Mutton Raan**

In this recipe the whole shoulder of lamb is marinated in a wonderful blend of spices before being roasted in oven to perfection. Try it next time you plan on to cook mutton. This tender, juicy, finger-licking and succulent meat will impress your family! So next time when you are planning your meals, consider trying out this delicious, extremely flavourful and nutritious dish that your entire family will love! The leftovers of this dish are perfect for wraps, sandwiches and salads.

Squeeze a lemon over it just before serving. Serve it with naan, salad and chutney and you are sorted for the day. Enjoy a juicy and spicy feast!

What to serve this lamb shoulder or leg roast with?

So many things can be a great accompaniment to this gourmet dish. When served with naan, chutney and salad make it a perfect meal. I have several salad recipes to suggest:

Masala Mutton Leg or Shoulder — **Mutton Leg or Shoulder**

Can I freeze this lamb shoulder or leg roast ?

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

The leftovers of this recipe can also be frozen for later use.

Can I make it ahead of time?

It’s always a good idea to marinate the mutton 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 48 hours.

What can I do with the leftovers?

The leftovers can be stored in refrigerator up to 3 days in a sealed container and in freezer up to 2 months in freezer bag or airtight containers.

I made mutton biryani from the leftovers of this mutton (carved).
The leftovers are great for sandwiches, wraps and s a lad.
You can also make a quick curry using the leftovers of this recipe.

Recipe Tips:

You can adjust the spices to your liking.
The key of a soft and tender meat is marination, the longer you can leave it to marinate the tender and juicy it will be.
If you are not using papaya or any meat tenderizer then let it marinate for 24 hours or little longer.
You can even marinate the mutton in advance and freeze.
While baking uncovered don’t forget to baste after every 10 minutes with pan juices to prevent the mutton from drying out.
Temperature and cooking time may vary depending on oven so adjust accordingly.
Don’t discard juices in the pan as they can be used as gravy.
I used mutton shoulder for masala mutton roast recipe but if you are using mutton leg, keep in mind that it might take little longer to cook.

Complementary Tip!

You can also make a bone broth / stock using the leftover bones of this mutton roast. Just add the bones, salt, lemons 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.

Recipe Pictorials:

Complementary recipes that will complete your spread:

Let’s stay connected! Follow me on Instagram, Facebook and Pinterest for the latest updates. Subscribe to my YouTube channel for video recipes.

Serves: 6 Prep Time: 20 Minutes Cooking Time: 2 Hours 2 Hours

Nutrition facts: 50 calories 50 fat

Rating: 4.8/5

( 9 voted )

Ingredients

Mutton Shoulder or Leg (cleaned and excess fat removed) – 1 whole or 2.5 kg
Yogurt – 1 cup
Himalayan Pink Salt – 1 tablespoon or to taste
Cumin Powder – 1 tablespoon
Turmeric Powder – 1 teaspoon
Coriander Powder – 1 tablespoon
Papaya Powder – 1 tablespoon
Red Chili Powder – 1 tablespoon
Black Pepper Powder – ½ tablespoon
Garam Masala Powder – 1 tablespoon
Garlic (paste) – 1 tablespoon
Ginger (paste) – 1 tablespoon
Lemon Juice – 2 tablespoons
Mustard Seed Oil – 2 tablespoons
Red Chili Flakes – 1 teaspoon

Instructions

Step by step recipe is given below:

In a bowl, add yogurt, salt, cumin powder, turmeric powder, coriander powder, papaya powder, red chili powder, black pepper powder, garam masala powder, garlic paste, ginger paste, lemon juice and mustard seed oil. Whisk until well combined.
Trim all the fat off the mutton, make slits all over it and then prick it well using a sharp and pointed knife. This allows the marinade to penetrate the meat.
Now pour the prepared marinade all over the mutton, rub it in thoroughly and stuff the slits well. Make sure to coat the mutton evenly. Marinate it (covered) overnight in the refrigerator.
Take the marinated mutton out of the refrigerator about an hour or two before cooking and let it sit at room temperature. This is to ensure the meat cooks evenly.
Wrap the mutton completely in aluminium foil and bake in preheated oven for 1.5 hours on 180°C.
Then take it out from the oven, remove the foil and season with red chili flakes. Put it back in the oven and bake uncovered for 30 more minutes or until it is deep brown. Baste after every 10 minutes with pan juices to prevent the mutton from drying out.
Remove the mutton from the oven and allow it to rest for 20 minutes (covered with foil).

Transfer to a platter, serve hot, drizzled with Pan Juices, sprinkle with Red Chili Flakes. Enjoy with Naan, Salad and Chutney! And Remember ‘COOKING IS EASY’!

Notes

You can adjust the spices to your liking.
The key of a soft and tender meat is marination, the longer you can leave it to marinate the tender and juicy it will be.
If you are not using papaya or any meat tenderizer then let it marinate for 24 hours or little longer.
You can even marinate the mutton in advance and freeze.
While baking uncovered don’t forget to baste after every 10 minutes with pan juices to prevent the mutton from drying out.
Don’t discard juices in the pan as they can be used as gravy.
I used mutton shoulder for this recipe but if you are using mutton leg, keep in mind that it might take little longer to cook.