Roasted Leg Of Lamb

Difficulty: easy
Fuel Type:
  • People

    Serves 6

  • Prep Time

    20 min.

  • Barbecue Time

    1:15 to 1:30 h


the Ingredients

Roasted Leg Of Lamb
  • 1 x 2 to 2.5 kg leg of lamb
  • 3 garlic cloves, sliced
  • Fresh rosemary sprigs
  • ½ lemon
  • Sea salt
  • Freshly ground black pepper


  • Prepare the barbecue for indirect cooking over medium heat (190°C to 230°C). If you are using a Weber Q barbecue, set up your barbecue with a convection tray and trivet.
  • 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.
  • Squeeze the lemon juice all over the lamb. Season with salt and pepper.
  • 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 90mm thick, cook for 90 minutes.
  • Roast the lamb over indirect medium heat for 1 ¼ to 1 ½ hours, with the lid closed, or until cooked to your liking.
    Roast the lamb over medium heat for 1 ¼ to 1 ½ hours, with the lid closed, or until cooked to your liking.
  • Once the lamb has cooked, remove from the barbecue and leave to rest for 15 minutes before carving.

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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