Roast Leg of Lamb

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Roast Leg of Lamb

  • Prep Time
    20 Minutes
  • Cook Time
    1 hours 30 minutes
  • Total Time
    1 hour 50 minutes
  • Servings
  • Difficulty

Ideal for

  • Charcoal

  • Weber Q

  • Gas


  • 2 to 2.5kg leg of lamb
  • Sprigs of rosemary
  • Juice of 1/2 a lemon
  • 3 Garlic cloves, sliced length ways
  • Olive Oil
  • Salt
  • Freshly ground black pepper


  • Step 0
    Preheat the barbecue for indirect cooking. While the barbecue is preheating, remove the lamb from the fridge. Using a sharp knife, cut 10 to 12 small slits into the flesh of the lamb. Push a piece of garlic and a small sprig of rosemary into each slit.
  • Step 1
    In a small bowl mix the lemon juice, olive oil, salt and pepper. Using a pastry brush, coat the lamb with the olive oil mixture.
  • Step 2
    Once the barbecue is preheated, turn the center burner off and the outside burners to medium.
  • Step 3
    Place the leg of lamb on the center of the grill. Close the lid and cook for 1 ¼ -1 ½ hours to cook to medium, depending on the thickness of the meat.
  • Step 4
    To estimate the cooking time, measure the meat through its thickest part and cook for 1 minute per millimetre for medium. For example, if the roast is 90 mm thick, cook for 90 minutes.
  • Step 5
    Red Meat Doneness Temperatures: Rare: 49°C Medium Rare: 54°C Medium: 60°C Medium Well: 66°C Well Done: 68°C


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