Spiced Whole Leg of Lamb

Sabut Raan

Preparation info
  • Serves


    • Difficulty


Appears in
Rice, Spice and All Things Nice

By Reza Mahammad

Published 2006

  • About

This dish can be made either in the oven or cooked on the hob, whichever is more convenient. It could be described as an exotic alternative to the British roast, the main difference being the infusion of spices and the succulent texture achieved by allowing the flavours to marinate for several hours. In India, a whole leg of lamb is an indulgence, so it is usually only cooked in affluent households, or on special occasions.