Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Need Leg of Lamb Recipe / Instructions

Dooms-DaveDooms-Dave Posts: 15
edited 6:08AM in EggHead Forum
Tried searching the archives and could not find instructions (time/temp) or recipes for leg of lamb. Got one to cook for Saturday and would appreciate input on how it is best done on the BGE. Information like direct vs. indirect, drip pan or not, etc. would also be appreciated since I have never done this cut before.[p]Thanks in advance.


  • CatCat Posts: 556
    Dooms Dave,[p]If it's a bone-in leg, or boned/rolled/tied, I put the lamb on a rack in a small drip pan and set the pan directly on the grill. Dome temp of 350. Roast to an internal temp of 125 for medium rare, and let the meat rest for 20 minutes or so before slicing. A 5-lb. roast will take around 1.5 hours, but let the internal temp be your guide.[p]If you want a tasty brown crust, make a paste of mashed garlic, Dijon mustard, a little soy sauce, olive oil and chopped rosemary. Spread this on the lamb several hours before cooking. [p]Keep the smoke light, if you use it at all; I like sugar maple, and/or a few rosemary sprigs tossed on the coals. [p]Cathy
  • Dooms Dave,
    Try the link below. I've allways gotten great remarks about this one.
    B D

    [ul][li]Leg of Lamb[/ul]
Sign In or Register to comment.
Click here for Forum Use Guidelines.