FURTHER READING
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BBQ Christmas Lamb Leg
- , by Ann Wolki
- 1 min reading time
Normally roast lamb is a winter dish for us on a cold evening but during the warmer months it’s a delicious dinner addition. We like to maximise our bbq in the heat and spend most evenings cooking outside. This recipe can be cooked in a normal oven too. This bbq lamb leg is a great dish to serve to a crowd, particularly Christmas Day or NYE!
The Recipe
1 Wolki Farm Lamb Leg
2 tablespoons pork lard or tallow
1 tablespoon smoked or sweet paprika
1 teaspoon salt
2 teaspoons Wolki Farm raw honey
5g rosemary chopped
zest from 1 lemon (optional)
Method
- Preheat your bbq or oven to 180 degrees (see notes).
- Place your lamb leg into a baking dish. In a small bowl mix together the seasoning ingredients.
- Smear the paste over the lamb leg (top and sides)
- Pour in 1/cup water. Place the tray into the bbq.
- After 30min baste the leg by using a spoon to scoop up the liquid in the pan and drizzle it over the top.
- Insert a meat thermometer and check the temperature. You want it at 55-60 degrees in the middle.
- If another 30min pass baste the leg again.
- Once the leg is a temperature, remove from BBQ and baste again, let it rest uncovered for 5-10 mins. Slice to serve.
Notes
To cook on the BBQ you’ll need one with an hood and temperature gauge. Otherwise this recipe works just as well in an oven
A 1.8-2kg lamb leg will take 1.5-2hrs to cook. The best test is with the meat thermometer, check at it 30 minutes. If it’s at 30 degrees or below then check again in 30 minutes. If you’re cooking a smaller lam leg and it’s at 40 degrees plus then check every 10 minutes thereafter.
If you want your leg well done then cook to 70 degrees.
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