Lamb raan is so good done this way!
There is nothing like a traditional Indian lamb Raan.
The flavours are amazing. Today, however I decided to make my lamb raan a bit different to the authentic way of cooking it.
I promise you… Try this and you’ll be hooked. Juicy medium-rare lamb just doesn’t get much better!
So what’s different about this lamb raan?
Lamb raan is usually marinated and slowly cooked, covered in the oven until well-done and tender. It is also almost always cooked on the bone for flavour.
I decided that the top quality leg of lamb sent to me by my friends at Swaledale Butchers is far too good to cook well done.
So I butterflied it and let it soak in a marinade for 3 days. Then I fired up the Kamado Joe and turned this classic recipe into something even better.
Although I do agree that cooking meat on the bone does add to the flavour, this marinade is all you need to cook lamb raan to perfection.
Can I use other cuts of meat?
Yes. In fact, lamb raan is traditionally cooked with mutton or goat.
This is why it is usually slowly cooked until well-done. These meats need to cook longer than lamb to become tender.
So if using mutton or goat, I recommend cooking it the traditional way, low and slow until cooked through.
If you want to eat lamb raan at a restaurant, you usually need to call ahead because the marination time is very important.
So you will need to plan ahead if you want to make this.
Let the lamb raan marinate for at least 24 hours. 48 to 72 hours is even better.
I don’t have a Kamado Joe. Can I still make this recipe?
Yep. The Kamado Joe does make it easier as it comes with heat deflectors that make roasting over indirect heat.
You could use any kettle barbecue though.
Just fire up you charcoal and pour it all on one side of your barbecue. Then place a drip tray on the other side that is half full of water. The water will help ensure your meat cooks to perfection as it heats up and steams.
This isn’t necessary with a Kamado Joe and other types of ceramic barbecues.
Step by step photos.
Let’s talk charcoal…
A good quality charcoal made without any nasty smelling igniting chemicals is always going to be best!
I get my charcoal from Big K.
As I was cooking this meat for a good 30 minutes on indirect heat, I chose slow burning briquettes that maintain a good heat. I also mixed in some lump wood for flavour.
If you like this lamb raan recipe, you might like to try some of these too…
Disclaimer: All of the products mentioned in this recipe were sent to me to try with my recipes. A big thank you goes out to Kamado Joe, Kamado Space (That’s the beautiful barbecue table I use.) Swaledale Butchers, Thermapen and Big K Charcoal. I highly recommend all these products. This lamb raan was amazing!