Lamb raan is a real treat. Many curry houses serve it but don’t expect to simply walk in and order. Most restaurants will ask for two to three days notice and a deposit if you want to treat your family and/or friends to a leg of lamb raan.
The reason for this is that it isn’t ordered often and the leg of lamb should really be marinated for 48 to 72 hours for best results.
I’ve experimented with recipes over the years but only started making it the traditional way a few months ago. Lamb raan is slowly cooked for about two and a half hours in the oven, which didn’t appeal to me as I prefer my lamb rare. There was no way I was going to ruin a beautiful leg of lamb.
That said, when I finally did take that step and tried it the way it has been made for hundreds of years, I wasn’t disappointed. In fact, I loved it. The slow cooking and long marinating time makes the meat so juicy and tender.
I’m drooling just writing about. You’ve got to give this one a try! I’m going out to buy another leg of lamb right now.
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