Smoked and Roasted Lamb Raan Leg: Instructions

Eid Mubarak! Here is the best way to reheat your Smoked and Roasted Lamb Raan for the perfect Eid lunch or dinner.

You will need:

1. The Raan Leg of Lamb from That Fat Cow.
2. 100g melted butter
3. 1 tsp garam masala (optional)
4. 1 tsp Kashmiri red chilli (optional)

Method

1. Preheat your oven to 150C
2. Unpack your leg of lamb and discard all packaging
3. Place your leg of lamb on an oven tray, and cover in foil
1. This step we are steaming the leg so that it gets back nice and tender again
2. Important to be patient here, it can take an hour and a half to two hours
4. The lamb will be ready when it is approximately 80C internal temperature or when it feels tender
5. Now mix your butter with garam masala and Kashmiri red chilli. If you don't have these spices, mix with any other spices you might like
6. Baste the leg, and return to oven to caramelise. This should take 20-3mins
7. The leg is done when it is glistening and is sizzling.
8. Allow it to rest for 20-30mins so the juices redistribute.

Serve

1. When you serve, you can carve the leg from the top with a sharp knife
2. There is butchers twine across the top portion of the leg so be careful not to serve that.
3. Remember the top bone has been completely removed so you should be able to slice down all the way and serve it really easily.
4. Recommendation would be to serve it with pilau rice and a Tarka daal curry on the side

Enjoy!