Roasted Leg of Lamb

A true family favourite across Australia and New Zealand, a lamb roast has been the centrepiece of many Sunday lunches. Cooking a leg of lamb on your Weber Barbecue is incredibly simple.

 Ingredients

• 2kg-2.5kg leg of lamb
• 3 garlic cloves
• Fresh rosemary twigs
• 1/2 lemon
• Sea salt
• Freshly ground black pepper

 Method

Step 1
Prepare the barbecue for INDIRECT cooking over medium heat (190°C to 230°C). If you are using a Weber Q barbecue, set up your barbecue with a convection tray and trivet.
See your owner's guide if you aren't sure how to set it up on your barbecue. We have guides in our blog if you get stuck. (Charcoal Kettle, Charcoal Master Touch Plus, Pellet Grill, Traditional Gas)
Step 2
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 3
Squeeze the lemon juice all over the lamb. Season with salt and pepper.
Step 4
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 90mm thick, cook for 90 minutes.
Step 5
Roast the lamb over indirect medium heat for 1 ¼ to 1 ½ hours, with the lid closed, or until cooked to your liking.
Step 6
Once the lamb has cooked, remove from the barbecue and leave to rest for 15 minutes before carving.

Note: For checking the internal temperature of the meat, we recommend using a digital thermometer like the Weber Instant Read or Weber Snapcheck thermometers.

Red Meat Doneness Temperatures

Rare 49°C
Medium Rare 54°C
Medium 60°C
Medium Well 66°C
Well Done 68°C