Leg of Lamb

LEG OF LAMB

Cook Time: 1.5 – 2 Hrs* | Minimum Temp: 130º *Cook times may vary

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INGREDIENTS

  • 10+ lb. bone-in (preferred) or boneless Leg of Lamb
  • PBC Beef and Game Rub
  • Rosemary for garnish
  • Cordless drill (optional)

DIRECTIONS

  1. Light your Pit Barrel Cooker according to instructions.
  2. If present, french the bone by removing the meat and expose 3-6 inches of bone.
  3. If desired, use a drill to make a 1/4″ hole at a 45° angle close to but not touching the meat.
  4. Generously coat both sides of the lamb with PBC Beef and Game Rub.
  5. Place one hook through the hole in the bone, or if there’s no hole or using a boneless roast, insert two hooks through the meat.
  6. Hang leg of lamb from rods in the PBC.
  7. Cook for approximately 1.5-2 hours until meat reaches an internal temperature of 130° (shown using the ThermoWorks ChefAlarm®).
  8. Remove lamb from the PBC, tent with foil, and let it rest for around 20 minutes.
  9. Carve the meat against the grain and garnish with rosemary.
  10. Plate, serve and enjoy!