Food Hub Cookery School Winter 2022 Join us on @thebbqmag
In the world of modern cooking, it's easy to get lost in the latest trends and gadgets, but sometimes the best recipes are those that have been around for generations: a leg of lamb cooked over a fire pit with garlic and rosemary. This old-school technique may require a bit more effort, but the result is a mouth-watering, tender roast that is sure to turn heads. So, roll up your sleeves, get your fire pit ready, and let's get cooking!
Leg of Lamb
1 bulb of garlic
Handful of Rosemary
Salt Pepper & Oil
Prepare a good size fire in your fire pit
Season with salt and pepper and rub with oil
Cut pockets into your lamb leg and stuff with whole pieces of garlic and rosemary.
Hang lamb above about 20 cm above the fire
Spritz with stock, apple juice or garlic water every 30 minutes. Attend the fire and add wood regularly, adjusting the height of the lamb where necessary.
Cook for 4-5 hours. Probe the meat to see if it is cooked to your liking- 63c for medium rare or 75c for well done.
Rest the lamb for 20 minutes and carve.
We'd love to hear your feedback on this recipe! Why not be the first to review it?
note your review will not appear immediately upon submission
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
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.