Roasted Leg of Lamb (Mutton Raan Roast)

Roasted Leg of lamb or mutton raan roast is a festive recipe usually made for gatherings and festive dinners, as its rich flavors and succulent tenderness provide a memorable dining experience. Make it this Thanksgiving for your loved ones and friends, and trust me, this easy recipe is going to be the show stopper that draws everyone to the table. The savory aroma that fills your home as it slowly cooks is an invitation for guests to gather and share in the joy of the occasion.

What goes into mutton raan roast

Raan or Leg of lamb

Leg of lamb is a bone-in large piece of lamb that comes from the back haunches of the lamb. I used 5.5 pounds of leg of lamb. I left it outside all night to thaw. Once defrosted, I added deep cuts diagonally against the grain before marinating it. If you’re not comfortable leaving it outside to thaw, then leave it in the fridge to defrost for at least 24-36 hours, and the process will be slow.

You can also use fresh meat if you prefer. Once ready to marinate, pat dry with paper towel to absorb extra moisture. For less gamy flavor trim off the excess fat and only leave behind a little for flavors. A little bit of fat will keep the meat moist and also enhance the flavors.

Seasoning

To marinate the mutton leg I used salt, red chili powder, turmeric, dry roasted cumin coriander powder and garam masala.

If you can’t find garam masala then you can also use allspice powder or even curry powder. Sometimes curry powder already have salt in it so adjust the salt accordingly.

Add cumin and coriander seeds in a pan and roast over the medium flame until fragrant and then add to a blender to make a powder.

Ginger and garlic

You’ll also need homemade ginger and garlic paste. I always make my own and freeze in the form of cubes and use as needed. You’ll need 2 tbsp of each ginger and garlic for 2.5 KG or 5.5 pounds of leg of lamb.

Yogurt

I used 1 cup of regular yogurt in this recipe, it’ll help tenderize the meat and also enhance the flavors.

Lemon juice

You need a total of 4 tbsp of lemon or lime juice for this recipe

Oil

I also added 2 tbsp of oil in the marinade. Leg of lamb also had fat, I trimmed off most of the fat but left a little for extra moisture and to enhance flavors.

Green chili paste

To make it extra spicy and flavorful I used 1 tbsp of green chili paste but if you don’t want to make it spicy then you can skip it.

What to do with the juices?

As you’ll roast leg of lamb you will also get about 2 cups of drippings or juices from the roast. You can use it to make Pulao or add 1 tbsp of corn starch to thicken it and serve this as a gravy alongside the roast.

How to buy leg of lamb?

I like to buy a fresh leg of lamb from a butcher. I usually get a piece that’s 4.5 or 5.5 pounds. If you want to make it for a bigger crowd, I recommend getting two legs of lamb instead of getting one big one. If the leg of lamb you are using is frozen, then thaw it in the refrigerator before marinating.

Maination time for mutton raan roast

Add deep cuts to leg of lamb/raan and then rub the marinade really well. Cover with foil paper and leave it in the refrigerator for up to 3 days, but a minimum of 12 hours for a flavorful roasted leg of lamb.

Take it out of the fridge at least 1 hour before cooking to bring it to room temperature before putting it in the oven.

Roasting time for the leg of lamb

The cooking time for lamb depends on your preferred level of doneness. For a medium roast with a perfectly pink center, plan on about 25 minutes per pound or until the internal temperature reaches 130°F. This usually takes 1 1/2 to 2 hours in an oven preheated to 350°F.

If you prefer lamb that’s tender and falls apart, allow 45 minutes per pound or cook until the internal temperature reaches 175°F. This method typically requires 5 to 6 hours at 350°F depending upon the size of the piece of meat.

Internal Temperature Guide

Rare: Cook for approximately 15 minutes per pound, or until the internal temperature reaches 125°F.

Medium-Rare: Roast for about 20 minutes per pound, or until the internal temperature is 135°F.

Medium: Allow around 25 minutes per pound, or cook until the internal temperature is 140°F.

Well-Done: Plan for about 30 minutes per pound, or until the internal temperature is 165°F.

Falling-Apart Tender: Roast for approximately 45 minutes per pound, or until the internal temperature reaches 175°F.

How to serve mutton roast

To serve a mutton roast, begin by letting the meat rest for 10–15 minutes after cooking to lock in the juices and ensure maximum tenderness. Carve the roast into thin slices or shred it into rustic chunks, depending on its texture, and arrange it neatly on a platter. Enhance the presentation with a garnish of finely cut cilantro or parsely and add 4 tbsp of melted butter before serving. Serve the roast with a flavorful gravy made from the pan drippings or offer accompaniments like mint sauce or a spiced yogurt dip for added depth. I like to serve roasted leg of lamb with Pulao and freshly made bread or roasted vegetables.

How to store leftovers?

I typically remove the bone and store the meat in the refrigerator in an airtight container for up to 5 days. For longer storage you can keep the carved meat in a freezer, make sure to store in ziplock bags and tightly seal the bags to avoid any ice burns.

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