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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.




Spring leg of lamb

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




  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.


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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!!





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