Slow Roasted Leg of Lamb

Easy Easter entertaining; simply pop into the Big Green Egg and return only when done!LegOfLamb (s)


  • 2 – 3kg leg of lamb
  • 5 cloves of garlic, thinly sliced
  • Handful of fresh rosemary
  • ¼ cup extra-virgin olive oil
  • Season to Taste


  1. Set the Big Green Egg for direct cooking at 150°C.
  2. Using a small pairing knife, make about 20x2cm cuts evenly across the lamb.
  3. Stuff each hole with a slice of garlic and a piece of rosemary.
  4. Brush the lamb with olive oil and season to taste.
  5. Transfer the lamb to the V-Rack and set that in the Drip Pan. Put the Drip Pan on the grid and roast for 2 to 2 ½ hours until the instant read thermometer registers 60◦C.
  6. Remove the meat from the pan and let cool for 10 minutes.
  7. Serve with garlic mash potatoes and seasonal veg.


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