March 14, 2020

How To Prepare Spiced Roast Leg Of Lamb (Raan)?

By Aussie Meat
NZ Premium Grassfed Bone In Lamb Leg Roast | Spiced Roast Leg of Lamb (Raan) | Lamb Rack


NZ Premium Grass-Fed Boneless Lamb Leg Roast

NZ Premium Grass-Fed Bone-In Lamb Leg Roast

Preparation Time: 45 mins Cooking Time: 2 hrs Serving: 8


  • 1 x 2.5 kg leg of lamb
  • ground pepper, to taste
  • 1large pinch of saffron threads
  • 2 tbsp. ground almonds
  • 1 tbsp. honey, warmed
  • 250 ml(1 cup) Greek-style yoghurt
  • 60 ml(¼ cup) ghee
  • 2cinnamon sticks, broken in half
  • 8cardamom pods, bruised
  • 1 tsp cloves
  • 35 g(¼ cup) slivered almonds


    • 3cloves of garlic, chopped
    • 1 tsp salt
    • 1 tbsp. chopped ginger
    • 3 tsp ground cumin
    • 1½ tsp garam masala
    • ½ tsp each chilli powder and turmeric
    • 2 tbsp. lemon juice
    • 1 tbsp. vegetable oil


      1. Trim all fat and silver skin from the lamb. Using a small sharp knife, make deep incisions all over the lamb. Combine all the marinade ingredients in a small food processor and process, scraping down the sides occasionally, until a coarse paste forms. Rub the paste all over the lamb, pushing it into the incisions as you go. Season the lamb with ground pepper. Place lamb in a non-reactive dish. In a bowl, stir together the saffron, ground almonds, honey and yoghurt and pour over the lamb. Turn the lamb to coat in the yoghurt mixture then cover with plastic wrap and marinate for 8 hours or up to 24 hours.
      2. Preheat oven to 180˚C. Transfer the lamb to a roasting dish large enough to fit it snugly and spoon the yoghurt mixture over it. Heat the ghee in a small frying pan over medium, add the whole spices and cook, tossing the pan, for 2 minutes or until spices are fragrant. Pour the mixture over the lamb, scatter over the slivered almonds, then cover the dish loosely with foil. Roast lamb for 2-2½ hours, or until juices are still running a little pink, and adding a few tablespoons of water to the dish occasionally to stop the yoghurt mixture catching around the edges. Remove the lamb from the oven and rest for 20 minutes then serve, carved in thick slices.

      Posted by Aussie Meat and for this fabulous recipe, we thank SBS Food for the recipe link is

      Aussie Meat
      Aussie Meat


      Aussie Meat is The Australian Meat Brand. We deliver Michelin Star-quality Meat, Ocean-catch Seafood, Wine and BBQ Grills across Hong Kong, 5 days per week. Owned and operated by Australians, we deliver finest quality meat which is grass fed, organic, naturally farmed, hormone and antibiotic free meat and ocean-catch seafood from Australian, New Zealand and global farmers jet fresh to your home or office. We understand the value in giving back, our Eat For Charity Program #eat4charityhk donates 5% of our profits towards HK charities.