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Leg o' lamb

CecilCecil Posts: 771
edited 10:38AM in EggHead Forum
Got one from Costco this afternoon; boneless, 3-4#. I have looked at recipes here and will continue to look. I was wondering if there are any sucess/pitfalls to look out for.



  • Little StevenLittle Steven Posts: 28,732

    Fearless Grill (I think) had a great low and slow recipe for lamb leg. I've just done them low and slow with garlic, rosemary, olive oil and balsamic marinade.



    Caledon, ON


  • Richard FlRichard Fl Posts: 8,128
    I like them either stuffed or not. Just be careful, IMHO after 137-142F and they will gain 3-5 degrees they tend to get dry for my tastes. I like to cover the stuffed ones with bacon, helps keep them moist.


    Lamb, Leg, Boneless, Stuffed, Richard Fl

    1 3 1/2-5 Lbs Boneless Leg of Lamb
    5-6 Pieces Bacon
    Salt/Pepper to taste
    2-3 Twigs Fresh Rosemary
    1 Pkg Spinach
    Garlic, Minced
    Olice Oil
    Ricotta or Cottage Cheese
    Capicola sliced thinly
    Mango Chutney
    Pignole nuts
    2-4 Pieces Apple or Guava Wood for smoking
    1 cup Italian Salad Dressing
    4-6 Cloves Garlic, Whole
    1/3 cup Sweet or Red Onion, Diced
    1/3 cup Rosemary, Fresh Leaves
    1 Tbs Black Pepper, Fresh Ground
    1 pinch Sea Salt
    1/4 cup Balsamic Vinegar
    1 Lemon, Juice From
    Fresh Mint leaves, ( Optional )
    1/4 cup Soy Sauce, ( Optional )

    1 Insert several pieces of whole garlic into the exterior of the meat. Marinate the leg of lamb 4-6 hours in the refrigerator. Never more than 24 hours as the lemon juice will cook the meat and make it tough when cooked.
    2 Sauté the spinach with minced garlic in olive oil., drain and press liquid out.
    3 In the open pocket layer the various ingredients, cheese on bottom, pignole nuts, mango chutney, spinach, capicola.
    4 Tie with 4-5 pieces of butcher twine. Place in a "V" rack and layer the bacon on top. Add the rosemary twigs on top of the bacon.
    1 Get BGE set up indirect, plate setter legs up, drip pan, 350°F. Add smoking wood
    2 Cook for 1 1/2 -2 hours, looking for an internal temperature of 140°F
    3 Let rest 15-20 minutes as the temperature will creep up 5°F or so.
    1 Place all in blender and puree. Place meat in ziploc bag and marinate for 4-6 hours, overnight is OK but be careful after 12 hours as the lemon juice has a tendency to "COOK" the meat.
    2 This works well for lamb kabobs, legs, rack or shoulders and shanks.
    3 Soy sauce may be added for optional flavor.,
    4 If doing shanks, like to cut into 1 1/2-2 inch pieces as this tends to reduce the cooking time.
    5 Save the rosemary twigs for smoke!

    Recipe Type
    Main Dish, Meat

    Recipe Source
    Source: BGE Forum, Richard Fl, 2007/08/31
  • AngelaAngela Posts: 540
    don't overcook it and let it rest before slicing are the most important things in my book.

    I prefer indirect but medium heat about 325ish and take it off around 130 internal temp and let it rest for 10-15 minutes before slicing.

    Fresh herbs are a must for the rub too. Especially fresh rosemary and garlic.

    We buy lamb at Costco pretty regularly, the boneless legs make nice kabobs too.
    Egging on two larges + 36" Blackstone griddle
  • Two weeks ago I did the "Leg of Lamb" recipe on the recipes link of the cookbook page. It was excellent-not too "seasoned" and not too "lamby", I thought it was a good balance of flavor... we loved it.

  • Little ChefLittle Chef Posts: 4,725
    Cecil...Trust me here....Kosher salt, pepper, fresh galic minced, fresh rosemary chopped super fine..... Remove the leg from the it up....season inside liberally with S&P, garlic, rosemary, and a slight drizzle of olive oil. Wrap it back up, and put it back into the netting. Then repeat the process on the outside....S,P, Rosemary, Garlic, and drizzle of olive oil. If you don't have a food bad big enough, use a trash bag (non scented obvioulsy!) and allow it to set at minimum overnight (2 days is better) in fridge. Make sure you remove as much air as possible so the herbs and oil and such are in direct contact with the meat.
    Stabilize egg at 400*....indirect...platesetter and drip pan. Just before placing leg on the egg, give it another sprinkle of kosher salt.
    Add the leg to the egg, on grid is fine (indirect, platesetter, drip pan)...... The egg temp will drop. Adjust vents and shoot for a 300-325* dome temp. Allow to roast until 123* internal! Pull, and tent with foil. It will carry over to approximately 132* during the rest, med rare/medium. (It should rest for at least 25 minutes before carving!)
    Remove netting, and slice thin! You should have absolute magic on the table!! They will be begging for lamb next week. B)
    We do this cook often...and had to do this in an "oven" :blink: while on our Christmas journey. My neices and nephews came back for 3rds and 4ths!!!! :S (they are in the 10-12 year old range!) The adults went crazy too... :P
    Wish you the best! And no matter what you choose to do, be sure to post results! :woohoo: ;)
  • Little StevenLittle Steven Posts: 28,732
    Hey Michelle,

    I totally forgot about your's. Cecil,
    Please ignore my previous reply. ;)



    Caledon, ON


  • Little ChefLittle Chef Posts: 4,725
    Steve... :laugh: ...I didn't even read the other posts.... when it comes to leg of lamb...I just jump right in! ;) Can't wait to see you, Norma and family in March! B)
  • That one we cooked at your place wasn't all that slow and still very nice.

  • Richard FlRichard Fl Posts: 8,128
    With the crackdown on airplane traveling, do you REALLY think he can get out of Canada in time????
  • Cecil, I have a recipe in the Cookbook section of this Forum. It is titled "New Zealand Leg of Lamb". It is a fantastic recipe and very easy - have cooked it a couple of times and non-lamb people loved it.


  • Steven,

    Thanks for remembering my recipe. I've actually posted a few ... not sure which one you liked. I've posted links to my blog posts for each - too many to list all the ingredients and steps here.

    Smoked Leg of Lamb:


    Slow Roasted Leg of Lamb With Pomegranate Glaze


    7-hour Lamb



  • fishlessmanfishlessman Posts: 20,667
    biggest pitfall roasting it is overcooking it, as it goes from raw to medium rare lamb is sweet tasting but quickly goes to mutton tasting as it goes to medium and on. i like a hard sear and rare to med/rare for roast and kabobs. favortite ways to cook it are kabobs, sfeeha(meatpies), stuffed grape leaves, country cobbler, lamb and apricot stew, all are good in the egg. lamb is cheap around here right now, might pick some more up for the weekend :)
  • i do mine the same way with one exception,,, i puree the rosmary garlic evoo s&p and push thru a fine mesh stainer ,, i inject the flavored oil and rub the remaining pulp all over the lamb.. i also cook at 325 and pull early i find a 10 degree rise with leg o lamb
  • Little StevenLittle Steven Posts: 28,732

    It was the pomegranate glaze one that caught my eye. Really nice!



    Caledon, ON


  • Little StevenLittle Steven Posts: 28,732

    That was a leg rack B)



    Caledon, ON


  • CecilCecil Posts: 771
    Thanks for all the help; Michelle,I will look at yours.
    I think Sat will be my day, i will update!
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