Search

  Home
  Cook
  Watch
  Read
  Marketplace
  Subscribe
  News
  BBQ Magazine
  Say Hello
  BBQ magazine Merchandise
 

Join us on      

@thebbqmag for all

MENU
 

 

 

Spring leg of lamb
  Rated by you 5/5

Spring lamb is wonderful and a real seasonal treat. What better way to cook it than on the BBQ?

 Marcus Bawdon   Spring 2021 Join us on        @thebbqmag

 #bbq365 #BBQMag #MarcusBawdon #LegOfLamb #BBQButchers

 

 

 

Spring lamb is wonderful and a real seasonal treat. What better way to cook it than on the BBQ, but lamb is easy to get wrong. One of the main issues I see is either not enough heat to crisp up the skin, or too much smoke. Over-smoked lamb isn’t great; I go very subtle and just a very slight cherry or silver birch smoke, a single chunk or half a handful of wood chips is more than enough. But mostly I cook with charcoal only, or over silver birch embers.

 

Ingredients

 

Spring leg of lamb

  • 1 leg of lamb
  • 4 garlic cloves cut into slithers
  • 2 sprigs of rosemary
  • Salt and pepper to season

 

Method

 

  1. I went for no smoke just some good quality lumpwood charcoal, and set my BBQ of choice, the PK 360 charcoal grill, up for smoke roasting at about 180-200°C, closing the top vent over the coals to get a good heat flow over the leg of lamb.
  2. Stud the leg of lamb with garlic and rosemary, and season with sea salt and coarse black pepper.
  3. Insert a probe from the Meater Block to make sure the temperature is spot on, cooking to 65°C internal temperature. The total cooking time is about an hour and a half.
  4. Allow to rest well for 20 to 30 minutes.

 

All Recipes

 

Reviews

note your review will not appear immediately upon submission

First time for everything Sarah | 23 March 2021

This is the first time I've ever had a go at a large joint over the charcoal. Wow, what flavour!

Need a Meater! Charcoal Charlie | 17 March 2021

Thank heavens for my meater, as I would probably have taken this off far too late and lost the Juicyness!

One of my favs Pit King | 13 March 2021

I've been cooking legs on my bbq for a long time now. This is such an easy and flavoursome recipe from Mr Bawdon! Try it!!

 

 

 

 

There are no videos linked to this story

 

There are no audio files linked to this story

 

There are no image galleries linked to this story

 

 

 

Still hungry?

 

Get BBQ insights

Join our mailing list to be kept up-to-date with everything that is going on at BBQ HQ.

Every now and again, we'll email you the latest BBQ news, new recipes to try, BBQ community news, and a preview of what is coming in our next edition.

Simply fill in the form opposite - we won't bombard you with click bait, and you can opt out at any time.

 
 
 
 
 

 

 

 

 

Copyright ©2023 The BBQ Magazine. All rights reserved. The BBQ Magazine is a company registered in England and Wales with company number 13094123.

Cookies

BBQ magazine uses cookies for analytical and technical purposes to improve our service to you. Please choose whether to only allow technical cookies, or accept all. more information here