ROAST LEG OF LAMB
I did some research on the decline of UK lamb sales. Once the Prince of our Sunday dinner tables, lamb is a tasty, hearty meat which is loved by all but is being shunned for chicken beef and pork across the country. Well throw caution to the new norm and let's go old school. Show your ma that you know how to cook a classic. Enjoy cooked on the wood pellet grill or in the oven this leg is sure to be a show stopper.
- 3 kg lamb leg joint
- 4 tbsp your favourite rub
- 6 cloves garlic
- 2 tbsp olive oil
make small slits in your lamb and insert whole cloves of garlic
Give the meat a good coat of olive oil, don’t forget the under side…
Add a good coat of rub, I’m Traeger’s Saskatchewan rub for some added garlic and slightly spicy flavour.
The seasoned meat is now ready for the grill or pre heated oven set at 135c.
This 3kg sweetheart reached it’s target temp of 60c 4 hours into the cook. If you do prefer your meat well done the internal temp should be 70c. For our internal temperature guide make sure you check out the BBQ Boss page.
Allow the meat to rest for a good hour to an hour and a half to allow the meat to relax and the juices to re distribute. Gives you enough time to get your tatties, veg and yorkshires on. Slice and serve for a delicious Sunday dinner.
Check our our Blog Post JACKY HAD A LITTLE LAMB here.