Roast Leg Of Lamb

  • Prep Time
    20 minutes
  • Cook Time
    1.5 hours
  • Difficulty
  • Servings
  • Ideal for
    • charcoal
    • gas
    • Q
    • pulse


  • 2 to 2.5 kg leg of lamb
  • Sprigs of rosemary
  • Juice of 1/2 a lemon
  • 3 garlic cloves, sliced length ways
  • Olive oil
  • Salt
  • Freshly ground black pepper


Step 1
Preheat the barbecue for indirect cooking.

While the barbecue is preheating, remove the lamb from the fridge.

Using a sharp knife, cut 10 to 12 small slits into the flesh of the lamb. Push a piece of garlic and a small sprig of rosemary into each slit.

Step 2
In a small bowl mix the lemon juice, olive oil, salt and pepper. Using a pastry brush, coat the lamb with the olive oil mixture.

Step 3
Once the barbecue is preheated, turn the centre burner off and the outside burners to medium.

Step 4
Place the leg of lamb on the centre of the grill. Close the lid and cook for 1 ¼ -1 ½ hours to cook to medium, depending on the thickness of the meat.

Step 5
To estimate the cooking time, measure the meat through its thickest part and cook for 1 minute per millimetre for medium. For example, if the roast is 90 mm thick, cook for 90 minutes.