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BBQ leg of lamb served
Juicy and smoky grilled leg of lamb with BBQ glaze

BBQ leg of lamb

Author: Flavelo
Recipes Main Courses Quick Meals
Leg of lamb is a dish of patience. This large piece of meat is full of connective tissue, which only becomes gelatinous and tender under long, slow heat treatment. The 'Low & Slow' technique is essential here: if you rush it, you get chewy shoe leather; if you wait, a buttery tender feast.
🕒 Prep Time 20 mins
🍳 Cook Time 1 hr
⌛ Total Time 1 hr 35 mins
🍽️ Servings 6 servings
🔥 Calories 720 kcal
🌍 Cuisine Mediterranean / BBQ

Ingredients

Equipment Needed

  • Meat thermometer (critical!)
  • Grill tongs
  • Brush
  • Large bowl for marinating

Allergen Information

⚠️ Soya
⚠️ Fish (Worcestershire)

Instructions

1 ✓

Temper the meat: take it out of the fridge 30-40 minutes before cooking.

Tip: The inside of a large mass of meat would remain ice cold during cooking if not warmed up, so the outside would burn while the inside stays raw (thermal equalisation).
2 ✓

Prepare the dry rub: salt, pepper, garlic, paprika, sugar.

Tip: The rub will form the crispy bark.
3 ✓

Coat the meat with oil, then massage the spices in thoroughly on all sides.

Tip: Don't just sprinkle, rub it into the fibres!
4 ✓

Prepare the grill for indirect cooking (embers/flame not under the meat) at approx. 160-180°C.

Tip: Indirect heat works like a fan oven: it circulates around the meat without burning it.
5 ✓

Cook meat under a closed lid for approx. 40-50 minutes. Turn occasionally.

Tip: You lose heat every time you open it, only open if necessary!
6 ✓

Mix the lemon juice, chopped rosemary, and Worcestershire sauce. Brush over the meat.

Tip: The acid (lemon) helps tenderise fibres and counteracts the fattiness of the meat.
7 ✓

In the last 10 minutes, apply the BBQ glaze. Cook until internal temperature reaches 60-65°C (medium).

Tip: The glaze will become shiny and sticky.
8 ✓

Rest under foil for at least 15 minutes before carving.

Tip: Fibres relax, juices 'set'.

Recipe FAQ

The meat dried out.
The temperature was too high or you overcooked it (well-done). Leg of lamb is best when the centre is still pink.
It didn't get tender.
It didn't cook long enough on low heat. Breakdown of connective tissues needs time.

Ingredients

  • 1200 g Leg of lamb (bone-in or boneless)
  • 2 tsp Salt
  • 1 tsp Black pepper
  • 1 tsp Garlic powder
  • 2 tsp Smoked paprika
  • 2 tbsp Brown sugar
  • 2 tbsp Worcestershire sauce
  • 200 ml BBQ sauce
  • 2 tbsp Olive oil
  • 2 sprigs Rosemary (fresh)
  • 2 tbsp Lemon juice