This images shows a lamb leg roast

A classic Sunday lunch, to feed your family this recipe will deliver a no-fuss cook that delivers on masses of flavour! Perfect for the post lockdown parties sure to happen!

What we love about this recipe is how easy it is to prepare whether you’re a first-time cook or a seasoned BBQ master your whole family will love this!

Let’s get started. In today’s cook, we are using a boneless leg of lamb which was bought from Costco, however, talk to your local butcher and select the best piece of meat you can afford! Remember to buy local or bye-bye local!

Preparing your meat

1. Remove the lamb from the fridge 1 hour before you want to cook it, to let it come up to room temperature.

2. Remove all of the excess fat from the lamb

This image shows a lamb leg and lamb seasonings

3. Pierce the lamb with your knife and stuff it with peeled and crushed garlic

This image shows a woman pierced the lamb with knife and stuff with peeled and crushed garlic

4. Season all sides of the lamb with Butchers Axe ‘Hunter’ BBQ Rub then apply Flaming Coals Traditional Lamb rub

This image shows a lamb seasoned with Butchers Axe ‘Hunter’ BBQ Rub and Flaming Coals Traditional Lamb rub

5. Chop fresh rosemary sprigs and stuff inside the lamb leg

This image shows a lamb with rosemary and garlic

6. Secure your lamb leg using butcher's twine

This image shows a lamb leg secured with butcher's twine

Prepare your SnS Kettle BBQ

7. Add a small amount of Flaming Coals lump charcoal to one side of the Deluxe SnS Charcoal basket and light using the Flaming Coals Charcoal starter wand.

This image shows a little amount of charcoal lit by charcoal starter wand on SNS kettle

8. Now fill the rest of the basket with more charcoal, this will catch as the fire spreads across the basket. This method will help maintain temperature throughout the cooking process.

9. Place your desired flavour of smoking wood in the charcoal basket before placing the lamb leg on the grill.

The cook

10. With the help of your EZ Temp dual probe thermometer monitor the ambient temperature of the kettle. The desired cooking temperature is 225-250f.

This image shows the SNS Kettle and EZtemp

11. Insert the EZ Temp probe into the leg of the lamb to monitor the internal temperature. We are looking for an internal temperature of 140f or 60c. This is a perfect medium-rare. Remember, you really don’t want to overcook your lamb.

This image shows the EZtemp inserted on the lamb leg cooked on SNS Kettle