Roast leg of lamb

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I love my lamb rare but this comes a close second. Pitted with garlic and rosemary and cooked on the Big Green Egg, this has the most amazing flavour.

It falls off the bone so can be used in many ways from lamb kebabs with pomegranate to pulled lamb in a cottage pie, oh and of course as roast lamb!

The garlic and rosemary infuse the leg joint wonderfully. 


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  • 1 leg of lamb
  • 7 or 8 cloves of garlic
  • 4 sprigs of rosemary
  • Salt and pepper 
  • Olive oil


  1. Cut 7 or 8 pockets into your leg of lamb.
  2. Peel garlic leaving the cloves whole.
  3. Push the garlic and half a twig of rosemary into each pocket.
  4. Drizzle the leg with olive oil.
  5. Sprinkle with salt and black pepper.
  6. Place in a roasting tray and add 200ml of water.
  7. Setup you Egg at 150C with the plate setter for an indirect cook.
  8. Cook your leg of lamb for 5 hours.
  9. Rest for 30 minutes covering the lamb in foil.
  10. Slice or pull and serve.

Pull this with meat claws and add with some vegetables to a cottage pie or just slice and serve.

© Nic Williams 2014