Authentic pilau rice with the little coloured bits in it? Recipe here.

Flavour to taste:  Around 3 tablespoons per KG of meat recommended.

Lamb Raan

Ingredients:

• Lamb leg, approximately 2 to 2.5 kg
• Lamb Raan Spice Blend
• Natural yoghurt, about 200g

Instructions:

1. Prepare the Marinade: Mix the Lamb Raan Spice Blend with the yoghurt until well combined.
2. Prepare the Lamb: Make deep incisions into the lamb leg with a sharp knife. Pat the lamb dry with kitchen paper.
3. Marinate the Lamb: Rub the yoghurt and spice blend mixture generously into the lamb, ensuring it gets into the incisions and covers all sides evenly. Cover and refrigerate for at least 6 hours, or preferably overnight for the flavours to penetrate deeply.
4. Prepare the BBQ: Set up your BBQ for indirect grilling. Light the charcoal and once it's white-hot, arrange it on one side of the BBQ for indirect cooking. Aim for a steady temperature of around 150°C to 160°C.
5. Cook the Lamb: Remove the lamb from the fridge 30 minutes before cooking to come to room temperature. Place the lamb leg on the grill away from the coals for indirect cooking. Close the lid of the BBQ.
6. Maintain the Temperature: Monitor the BBQ temperature and maintain it within the 150°C to 160°C range. Add more coals as needed to keep a consistent temperature.
7. Cooking Time: The lamb will need about 40 minutes per 500g of meat. For a 2 kg lamb leg, expect a total cook time of around 2 hours and 40 minutes.
8. Check for Doneness: The lamb is done when it reaches an internal temperature of about 70°C for medium-rare, or 75°C for medium when checked with a meat thermometer.
9. Rest and Serve: Once cooked, let the lamb rest, covered loosely with foil, for about 20 minutes to allow the juices to redistribute. Carve and serve.

Want some side dishes to go with that?  Download your free "Easy BBQ Sides" ebook here.

Ingredients:

• Lamb leg, approximately 2 to 2.5 kg
• Lamb Raan Spice Blend
• Natural yoghurt, about 200g

Instructions:

1. Prepare the Marinade: Mix the Lamb Raan Spice Blend with the yoghurt until well combined.
2. Prepare the Lamb: Make deep incisions into the lamb leg with a sharp knife. Pat the lamb dry with kitchen paper.
3. Marinate the Lamb: Rub the yoghurt and spice blend mixture generously into the lamb, ensuring it gets into the incisions and covers all sides evenly. Cover and refrigerate for at least 6 hours, or preferably overnight for the flavours to penetrate deeply.
4. Preheat the Oven: Preheat your oven to 160°C.
5. Cook the Lamb: Remove the lamb from the fridge 30 minutes before cooking to come to room temperature. Place the lamb leg in a roasting tin. Pour any remaining marinade over the lamb. Cover the tin with foil to keep the moisture in.
6. Roasting Time: Roast in the preheated oven for about 40 minutes per 500g of meat. For a 2 kg lamb leg, expect a total cook time of around 2 hours and 40 minutes.
7. Baste the Lamb: Baste the lamb with its juices every 30 minutes to keep it moist and flavourful.
8. Check for Doneness: The lamb is done when it reaches an internal temperature of about 70°C for medium-rare, or 75°C for medium when checked with a meat thermometer.
9. Rest and Serve: Once cooked, let the lamb rest, covered loosely with foil, for about 20 minutes to allow the juices to redistribute. Carve and serve.