Big Green Egg Slow Roasted Leg of Lamb
I just love leg of lamb, it’s one of my favorite meals, and with the Big Green Egg it only gets better. The most important part of making your leg of lamb is to remember to start with a good quality leg of lamb. The kind that I prefer is American lamb as opposed to the lamb from New Zealand.
After you have chosen your leg of lamb ask your butcher to bone and roll it for you.
Place the leg of lamb in a simple marinate of equal parts olive oil and lemon juice and place covered in the fridge for two hours. After you remove your leg of lamb from the fridge drain off the marinate and pat the leg of lamb dry. Season the outside of the leg of lamb with cracked pepper and fresh rosemary.
Preheat your Big Green Egg with the plate setter in the legs up position to 300*. After your Big Green Egg has preheated and the temperature is stable it’s time to roast your leg of lamb. Roast your leg of lamb to an internal temperature of 140*. The amount of time it takes to cook the leg of lamb on your Big Green Egg will vary depending on the size og the leg of lamb.
To monitor the internal temperature of your leg of lamb I like to use a remote temperature probe like the Maverick Wireless BBQ Thermometer Set – Maverick ET732. Once you start using one you will find it hard to cook without one. I use mine every time I cook anything that requires me to monitor the internal temperature to make sure it’s done properly.
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