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Lamb and Goat leg (raan) is a must have after every Eid-ul-Adha because the leg is a very popular cut of lamb or goat as it is large, tender and versatile. The Eid festivities are incomplete without a perfectly roasted Raan on the table. Every household have their own version of making Raan. I have tried so many different recipes loaded with spices. But this recipe uses very mild spices. I used charcoal grill but you can try baking it or grilling it on the regular grill.

To get the inside perfectly cooked, you need the cooking thermometer to check the inside temperature of the meat.

BBQ Lamb Leg

I’ve tried making goat leg a couple of times but never tried lamb lag before. Should admit it came out to be delicious. Most of our household consume beef chicken and goat as the meat source regularly but with the superior omega-3 fat content and better taste of lamb, it seems like many of us are missing out.

5 from 2 votes

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Prep Time 15

Cook Time 1 28

Marination 2

Course Main Course

Cuisine American

Servings 4

Equipment

Charcoal Barbeque

Ingredients

1 Lamb Leg
2 tbsp Ginger Garlic Paste
4 tbsp Lemon Juice
1 tbsp Paprika
1/2 tsp Ground Sage
1 tsp Dill Dried
1 tsp Dried Basil
1/2 tsp Celery Salt
1/2 tsp Salt
1 tbsp Garlic Powder
1/2 cup Oil
1/2 cup Oil For Brushing on top

Instructions

Mix all the dry ingredients in a bowl with lemon juice, oil and ginger garlic paste.
Make a slit at knee joint of the lamb leg so that it is easy to fit in a pot.
Marinate the leg and set aside for 24-48 hrs in fridge. Poke small hole on the meat so that the flavours can seep inside.
Place it in a pot and steam it for 15 min on medium heat
After steaming bbq it on gas or charcoal grill till the inside temperature of the leg reaches 150-160 F (for medium rare) . After that remove it and let it rest for few minutes before slicing it.
Enjoy