How to cook a Lamb Leg Roast in the SnS Grills Kettle BBQ
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
3. Pierce the lamb with your knife and stuff it with peeled and crushed garlic
5. Chop fresh rosemary sprigs and stuff inside the lamb leg
6. Secure your lamb leg using butcher's twine
Prepare your SnS Kettle BBQ
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.
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.
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.
12. Once the roast reaches temperature, remove it from the grill and allow it to rest before slicing. Allow at least 15 minutes.
Serve with your favourite roast vegetables and for an extra kick of flavour we highly recommend the Kosmos Q Sweet Smoke BBQ Sauce
by: Michael Wilkie