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Raan roast
ران روسٹ (raan roast): Eid-ul-Adha whole leg of lamb marinated overnight in spiced yogurt and slow-roasted
On the second or third day of Eid-ul-Adha, once the sacrificed animal has been shared out with neighbours and the poor, many Pakistani families keep back one leg for a raan: scored deeply, rubbed with raw papaya, then soaked overnight in yogurt, garlic, chilli and garam masala and roasted slowly until the meat pulls from the bone in soft, spiced shreds. It is the centrepiece of the Eid dinner table, carved at the table and served with naan, a crisp salad, mint raita and sometimes fried potatoes. The crust should be dark and sticky, the inside juicy. Roasting it hot from the start is the misstep; the outside burns while the bone end stays tough, so go low and covered first. Chef's tip: let the leg sit at room temperature for an hour before roasting, and baste it with the pan juices every 30 minutes once the foil comes off.
- Total time
- 240 min
- Difficulty
- hard
- Serves
- 8
Ingredients
For the marinade
- 5 ½ lb whole leg of lamb, bone in
- 1 tbsp raw green papaya paste (optional)
- 3 tbsp lemon juice
- 1 tbsp salt
- 10 ½ oz thick plain yogurt
- 3 tbsp ginger-garlic paste
- 1 tbsp Kashmiri red chilli powder
- 1 tsp hot red chilli powder
- 2 tsp garam masala
- 2 tsp ground cumin
- 1 tbsp ground coriander
- 2 ⅛ oz fried onionscrushed
- 4 tbsp vegetable oil
For roasting
- 1 ¼ cups hot water
- 1 oz buttermelted
To serve
- 1 tsp chaat masala (optional)
- 1 lemon (optional)cut into wedges
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What you'll need
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Method
0/9 doneStep 1: Cut deep slashes, almost to the bone, all over 5 ½ lb whole leg of lamb, bone in, about 3 cm apart.
5 minStep 2: Rub 1 tbsp raw green papaya paste, 3 tbsp lemon juice and 1 tbsp salt into the cuts.
3 minStep 3: Mix 10 ½ oz thick plain yogurt, 3 tbsp ginger-garlic paste, 1 tbsp Kashmiri red chilli powder, 1 tsp hot red chilli powder, 2 tsp garam masala, 2 tsp ground cumin, 1 tbsp ground coriander, 2 ⅛ oz fried onions and 4 tbsp vegetable oil and massage it into the lamb, pushing it deep into the slashes.
5 minStep 4: Put in a dish, cover and marinate in the fridge overnight (12–24 hours). Take it out 1 hour before roasting.
5 minStep 5: Heat the oven to 325°F. Put the leg in a roasting tin, pour 1 ¼ cups hot water around it and cover tightly with foil.
2 minStep 6: Roast for 2 1/2 hours until the meat is very tender and pulls away from the bone.
150 minStep 7: Remove the foil, turn the oven up to 400°F and roast for 40–45 minutes, basting with the juices every 15 minutes and brushing with 1 oz butter at the end, until the surface is dark, sticky and slightly charred at the edges.
45 minStep 8: Rest for 15 minutes, loosely covered.
15 minStep 9: Sprinkle with 1 tsp chaat masala and serve with 1 lemon, the pan juices, naan and raita.
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 52 g
- Carbs
- 6 g
- Fat
- 32 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does raan roast take?
- About 240 minutes in total: 30 minutes to prepare and 210 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of lemon juice?
- Lime juice, same amount.
- What can I use instead of thick plain yogurt?
- Sour cream or buttermilk, same amount.
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