The lamb leg is perfect for slow cooking. Due to the long cooking time, the meat becomes wonderfully tender and falls off the bone. Ideal for a Sunday dinner or special occasion.
Preparation
Step 1: Prepare
Remove the lamb leg from the fridge 1 hour before cooking. Make small cuts in the meat and insert pieces of garlic. Rub with olive oil, mustard, rosemary, thyme and lemon zest. Let marinate.
Step 2: Prepare the BBQ
Preheat the BBQ for indirect heat at 150°C. Add smoking wood for extra flavor (rosemary or olive pits pair perfectly with lamb).
Step 3: Low & Slow Cooking
Place the lamb leg on the indirect section. Close the lid and cook 3-4 hours until core temperature is 75°C. Baste regularly with the drippings.
Step 4: Finish
Remove the leg from the BBQ and let rest 15 minutes. Slice into thin pieces and serve with collected jus.
Tips
- Use a core temperature meter for perfect results.
- The leg can also be prepared in the oven if the BBQ is not available.