Slow Roast Leg of Lamb
There’s something truly special about slow roasting a leg of lamb, especially when you’re doing it on a Kamado grill. This recipe brings out the rich, deep flavours of grass-fed lamb, perfectly complemented by aromatic herbs and savoury vegetables. For me, slow-roasted lamb isn’t just a meal—it’s a connection to family, tradition, and the warmth of gathering around a table with loved ones.When it comes to lamb, quality matters. Grass-fed lamb, like Macintyre Brook’s, is naturally raised, giving it a richer, more complex flavour. The lamb develops a unique depth that you simply can’t get from grain-fed varieties. It’s leaner, healthier, and ethically sourced, making it not just better for your palate, but better for the planet.This slow-roasted leg of lamb is all about layering flavours. First, the lamb is seared to develop that essential golden crust, locking in juices and adding depth to the meat. Then it’s slow-cooked with classic aromatics—rosemary, thyme, and garlic—infusing every bite with earthy, fragrant goodness.The addition of sautéed onions, carrots, and celery brings a natural sweetness that balances the richness of the lamb. As the lamb slow roasts, these vegetables soak up all the flavourful juices, creating a savoury medley that melts in your mouth.While this dish is a feast on its own, serving it with complementary sides can elevate your meal even further. Roasted root vegetables like potatoes, parsnips, and sweet potatoes are perfect partners for slow-cooked lamb. Their sweetness pairs beautifully with the tender, succulent meat. A simple side of steamed greens—like broccolini or green beans—adds a fresh, crisp element to balance the richness of the lamb.Slow-roasting lamb is all about time and patience. Cooking the lamb low and slow for hours allows the meat to break down, becoming unbelievably tender. When cooked this way, the lamb practically falls off the bone, making every bite juicy and satisfying.For me, slow-roasted lamb isn’t just a dish; it’s a memory. It’s the smell of rosemary wafting through the kitchen, the warmth of the oven, and the comfort of gathering around the table with family. This dish has a way of bringing people together, and every time I make it, it reminds me of home and the traditions I hold dear.
Cost: 5
Equipment
- Firehawk Kamado Grill Barbeques Galore
- Lump Charcoal, (Hardwood Lump Charcoal) Barbeques Galore
- Heat Resistant Gloves Barbeques Galore
- Long Tongs Barbeques Galore
- Sharp knife Nomad Series 8" Chef Knife The Cooking Guild
- Thermapen® ONE ThermoWorks
- Cast Iron Dutch Oven
Ingredients
- 3kg lamb full leg roast bone in
- 1 carrot diced
- 1 celery stalk
- 1 brown onion diced
- 1 sprig rosemarry fresh
- 1 sprig thyme 1 tbsp dried thyme
- 1 garlic bulb cut in half
- 4 liters chicken stock
- cracked black pepper to taste
- salt to taste
Instructions
- Set up your Kamado grill: Preheat your Kamado grill to 170°C (335°F) for indirect cooking. Place a heat deflector to create a barrier between the coals and your Dutch oven.
- Prepare the lamb: Pat the leg of lamb dry with paper towels. Rub the lamb generously with olive oil, sea salt, and cracked black pepper.
- Brown the lamb: Once the kamado grill is hot, sear the leg of lamb on all sides until browned (around 4-5 minutes per side). Remove the lamb and set it aside.
- Sauté the vegetables: In the same skillet, add a little more olive oil if needed. Sauté the diced onion, carrot, and celery until softened, about 5 minutes. Add the halved garlic bulb and cook for another 2 minutes, allowing the flavours to release.
- Assemble in the Dutch oven: Place the browned lamb in a large Dutch oven. Add the sautéed vegetables, rosemary, and thyme. Pour in enough chicken stock to cover about two-thirds of the lamb.
- Seal and cover: Place a sheet of baking paper over the lamb to help trap in moisture. Then cover the Dutch oven tightly with aluminum foil, and finally, secure the lid on top.
- Cook on the Kamado grill: Place the Dutch oven on the grill with the lid closed. Slow roast the lamb for about 5 hours, maintaining a steady temperature of 170°C (335°F). Resist the urge to open the lid too often—let the Kamado’s heat and smoke work their magic.
- Check for tenderness: After 4.5 hours, the lamb should be fall-apart tender. If it's not quite there, continue cooking and check every 30 minutes.
- Serve: Once done, carefully remove the lamb from the Dutch oven and let it rest for 10-15 minutes before carving. Serve with the rich, flavourful vegetables and juices from the Dutch oven.
Notes
| LAMB | Internal Temp °C | INTERNAL TEMP °F |
| RARE | 60 | 140 |
| MEDIUM RARE | 60-65 | 140-149 |
| WELL DONE | 75 | 167 |
| PULLED | 96 | 205 |
| LEG WHOLE | 62 | 145 |
Did you make this recipe?
Let me know how it turned out for you! Leave a comment below and tag @aldergrills on Instagram and hashtag it #aldergrills.
