Smoke And Flame

Suggested quantities

You can use this as a dry rub or, by mixing it was yoghurt, a wet marinade.

This blend is traditionally used on large chunks such as whole legs or shoulders of lamb - this makes it difficult to be precise about volumes.

Generally you should aim to coat the meat, so much that you can't see the original meat underneath.

For smaller cuts - like fived lamb for kebabs - around 75-100g per kg is about right.

Lamb Raan on the Barbecue

Lamb Raan is a traditional Indian dish featuring a marinated and slow-cooked leg of lamb, resulting in tender, flavourful meat. Preparing it on a barbecue imparts a smoky depth that enhances its rich spices. This method utilises indirect grilling to achieve the desired succulence.

1. Prepare the Lamb

• Begin by trimming any excess fat from a full leg of lamb. Make shallow cuts across the surface to allow the marinade to penetrate.

2. Marinate the Lamb

• Generously coat the lamb with a "Lamb Raan Spice Blend," ensuring it reaches into the cuts. Place the lamb in a large dish, cover, and refrigerate for at least 8 hours or overnight to allow the flavours to develop.

3. Set Up the Barbecue

• Prepare your barbecue for indirect grilling by arranging the coals on one side, leaving the other side empty. This creates a cooler zone for slow cooking. Aim for an ambient temperature of approximately 150°C (300°F).

4. Cook the Lamb

• Remove the lamb from the refrigerator and let it come to room temperature. Place it on the cooler side of the grill, away from direct heat. Cover the barbecue with the lid to maintain a consistent temperature. Cook for about 3 to 4 hours, or until the internal temperature of the lamb reaches 60°C (140°F) for medium-rare. Adjust the vents to control airflow and maintain the temperature.

5. Rest and Serve

• Once cooked, remove the lamb from the barbecue and let it rest for 15 minutes. This allows the juices to redistribute, resulting in tender slices. Carve the lamb and serve with accompaniments of your choice.

Barbecued Lamb Shoulder

Lamb shoulder, with its rich marbling, is ideal for slow cooking, resulting in tender, flavourful meat. Utilising a barbecue imparts a smoky depth that enhances its natural taste. This method employs indirect grilling to achieve optimal succulence.

1. Prepare the Lamb

• Begin by trimming any excess fat from the lamb shoulder. Make shallow cuts across the surface to allow the "Lamb Raan Spice Blend" to penetrate effectively.

2. Marinate the Lamb

• Generously coat the lamb with the "Lamb Raan Spice Blend," ensuring it reaches into the cuts. Place the lamb in a large dish, cover, and refrigerate for at least 8 hours or overnight to allow the flavours to develop.

3. Set Up the Barbecue

• Prepare your barbecue for indirect grilling by arranging the coals on one side, leaving the other side empty to create a cooler zone for slow cooking. Aim for an ambient temperature of approximately 150°C (300°F).

4. Cook the Lamb

• Remove the lamb from the refrigerator and let it come to room temperature. Place it on the cooler side of the grill, away from direct heat. Cover the barbecue with the lid to maintain a consistent temperature. Cook for about 4 to 5 hours, or until the internal temperature of the lamb reaches 90°C (195°F), indicating it's tender and ready to pull apart. Adjust the vents to control airflow and maintain the temperature.

5. Rest and Serve

• Once cooked, remove the lamb from the barbecue and let it rest for 30 minutes. This allows the juices to redistribute, resulting in tender slices. Carve the lamb and serve with accompaniments of your choice.