Whole leg of lamb on the braai/BBQ

WholeLegOfLambOnBBQ

People often ask me who my favourite chef or cookbook writer is, and I never hesitate to answer Nigel Slater.  His Kitchen Diaries transformed the way I thought about cookbooks – here for the first time was somebody who cooked exactly the way I aspired to – and took aspirational photos to boot!  I love Nigel. Which makes it all the more peculiar that I am about to tell you to disregard what he recently wrote in the Guardian.

In a recent article about barbecue food, Nigel explains that his first rule of the barbecue is never to cook anything thicker than your middle finger.   I say poppycock.  In fact, I think this is precisely the attitude that relegates most British barbecues to the murky waters of bangers and burgers on the grill!

Those of you who have been reading this blog for a while will know that I have already posted recipes for stuffed whole beef fillet on the braai (the South African word for a barbecue – it rhymes with fry) and a whole chicken with curried stuffing on the braai – and unless you have seriously malformed hands, both of these are considerably thicker than your middle finger :)  In fact, if you own a kettle braai and never cook anything thicker than your finger, you are missing out on one of the great attributes of a kettle braai – its lid means that it is eminently suitable for roasting large pieces of meat slowly.  Provided that you keep in mind a few tips and tricks, cooking large pieces of meat or whole fish on the braai should present no problem at all.

  • Start with the right kind of fuel. Lumpwood charcoal commonly sold in supermarkets is NOT the right kind – it burns hot and super fast and provides no sustained heat, so you will have meat that’s blackened on the outside and raw on the inside. Nice. What you need is charcoal briquettes – the compacted, rounded type – as these will provide a long, slow burn – ideal for slow cooking. You will need 25-35 briquettes on each pile.
  • Position your coals correctly. Ideally, you should have wire baskets or rails to keep your coals on two opposite sides of the lower grid in your kettle braai – Weber makes these to fit all their barbecues, but I’m sure other manufacturers do the same. If you don’t have rails/baskets, this is not the end of the world – just make two piles of coals at opposite ends of the lower grid so that there is an empty space in the centre of the grill. You may have to move some of the coals back into their piles before cooking as they may shift a little.
  • Make sure you only start cooking at the correct temperature. Light your two piles of charcoal using firelighters. Make sure that all the lower vents of your barbecue are open and that the lid is off – fires need airflow to get started. There will be flames initially but after about 30-40 minutes the coals will take on a gray appearance as they are completely ashed over – this is when you want to start cooking – before is too hot, and after is too cool!
  • Position a large foil drip tray directly below the meat. This is the point at which you may have to move some of the coals back into their piles using your tongs – there has to be clear space for the foil drip tray to sit squarely on the lower grid, directly between the two piles of coals and below the meat. The function of the drip trays is to catch the fat, basting sauce or other drippings from the meat so that they do not fall on the coals and create flame-ups. To ensure that the meat stays moist, you can pour a little beer or water into each drip tray.
  • Cook with the lid on and resist the urge to peep! Once your meat is on the grid, you need to get the lid closed as soon a possible and LEAVE IT CLOSED! Remember – you are now using your barbecue like an oven and every time you open the lid you lose heat, and there is no way to bring the heat back up other than laboriously making more charcoal. All vents should be open though, to provide airflow to keep the coals burning.

If you follow these simple rules, you should achieve good results every time, even with large pieces of meat – like the chunky leg of lamb a friend brought round to a braai at our house recently.  Although I was a bit dubious at first, (as it was rather large and still had the bone in) Nick assured me that it would cook beautifully – and he was right!  Nick also lightly smoked it by adding smoked hickory chips to the coals just before cooking.  We kept the seasoning simple and served the lamb Greek style, sliced in pita bread with tzatziki, as a starter, and I don’t think I have ever had a more flavourful or tender piece of lamb.

So next time you are trying to decide what to barbecue, walk past the sausage aisle and try something a little more substantial – you might be pleasantly surprised at the results.

WeberLambCollage

WHOLE LEG OF LAMB ON THE BRAAI/BBQ (serves 8) Printable recipe

Ingredients

1 large leg of lamb (bone in) weighing about 2.2kg
5 cloves of garlic cut into slivers

FOR THE MARINADE:
1/4 cup olive oil
3 TBsp fresh lemon juice
4 cloves of garlic, crushed
2 Tbsp dried oregano
1 Tbsp dried rosemary plus 2 or 3 fresh rosemary branches
1/2 tsp coarse salt
1/2 tsp ground black pepper

FOR THE RUB:
1 Tbsp seasoned salt (I used Old Bay seasoning)
1 tsp smoked paprika
1/2 tsp black pepper
1/2 tsp cayenne pepper
1 tsp dried oregano
1 tsp dried thyme

Method

Using a sharp knife, make slits across one surface of the lamb and insert the garlic slivers at regular intervals.

Whisk together the oil, lemon juice and garlic together with the remaining marinade ingredients.  Pour the marinade over the lamb and rub into the sufrace of the meat. Using 2-3 pieces of string, tie the rosemary branches to the meat.  Cover with clingfilm and refrigerate for at least 2 hours.

When you are ready to cook (see above), remove the lamb from the fridge and bring to room temperature.  Mix the ingredients for the rub in a small bowl.  Sprinkle it on all sides of the meat and pat or rub it in to make sure it adheres to the meat. Cook on the kettle barbecue with the lid closed for 90-120 minutes, depending on desired degree of doneness.

When the meat is done, remove from the barbecue, cover lightly with foil and allow to rest for ten minutes before carving.  As I said, we served ours in pita breads with tzatziki, but you could just as easily serve the lamb as part of a traditional Sunday roast.

If you liked this post, you may also enjoy my whole fillet stuffed with smoked oysters on the braai, venison loin wrapped in bacon on the braai, or whole smoked chicken with curried stuffing on the braai.

If you enjoyed reading this, please consider sharing it using the social media buttons below the post. I'd also love to hear what you thought about this post so please do leave a comment below. Hope to see you again soon!

    Your email address will not be published. Required fields are marked *

  1. Diane says

    We use our Weber for our annual Thanksgiving turkey (MUCH thicker than my middle finger!) and it is always heavenly!

  2. says

    I have never done a roast, but have done chicken on my Webber. Unfortunately its a little one so its not that easy doing something as big as a roast. But I will look into it.

  3. says

    i have not grilled a whole leg of lamb yet – so the tips will be helpful. While we do bangers in our case bratwürst often we love whole fish off the grill. i need to find some good leg of lamb now and give this a try!

  4. says

    Nigel probably doesn’t have a Weber or a barbeque with a lid at all.
    I have to admit that we don’t either, even living in the heart of braai country… shocking I know! There definitely is an art to good braai cooking, even just grilling on the grid and getting the perfect temperature and I think South Africa has the edge on it!

  5. says

    Oh, just wondered if there is any particular reason why you tie the rosemary branches to the meat rather than take sprigs and push them into the slits with the garlic?

  6. says

    The size of your middle finger…that really is a load of bull!! This leg of lamb is cooked to perfection and served just how I like it….Easy food!

  7. says

    It seems Nick is a wise man… Also never would’ve thought of doing a whole leg of lamb on the braai, but the results speak for themselves on this one!

  8. says

    Oooooo I love your BBQ 101 cook sistah, and will have to make this as soon as the weather cools down a bit here. Too hot to do anything other than sit around in a soulful heap! MThe hub is gonna love this!

  9. Heather Davis says

    Brilliant tips. You are so right about keeping the lid down. Something I have just discovered. The lamb looks amazing. I also love Nigel Slater but good for you telling him off!

  10. DaveSwaden says

    Agree with Josh – if the weather’s good this weekend then I know exactly what I’m making for dinner on Friday when I get home from work. It looks so succulent and flavoursome.

  11. says

    I’m in total agreement about Nigel, I’d marry him if he weren’t gay and would have me ;P But it is odd about the BBQ thing, he does come up with the odd strange idea but still, we wouldn’t love him if he were perfect right?

  12. says

    It seems it needs the South Africans and Aussies to show us Northerners how to do barbecues! Agree with charcoal tips – we also like starting them the old way with paper and twigs (aussie hubby treats bbq like a religion) as it smells nicer and seems to taste nicer too. Love roasts from a Webber – we don’t have one here in UK but do have a 17 yr old bbq bought in Portugal. Looks like a colander and holds just enough for 4 – almost!

  13. says

    My husband always says “invite someone from the Southern Hemisphere” when we’re having a barbecue. And you are right, the South Africans are the ones who gravitate to it and then take over! Living in Dubai, we barbecue a lot and I prefer to make one large piece of meat instead of a lot of fiddly things (we usually have a crowd) but usually boned, butterflied lamb or a large piece of sirloin. Visiting friends in the UK a few weeks ago, they barbecued a whole leg in the manner you’ve just described – marinated in yoghurt first – it was so delicious. Husband not of the practical kind but keen to do this himself. I’ve just printed off your instructions for the coals and tray for him as it is much clearer than in the Weber manual. It’s a bit hot here yet but waiting for the weather to cool down when I will try your lamb recipe (or I might venture out to do something for your September Braai collection). BTW my friend always cooked her Christmas turkey on the Weber (leaving the over free for the huge amount of veg etc). Thanks for an interesting post.

  14. Gaillard says

    Merry Christmas All

    I’m trying this cooking method today – thanks. My lovely wife had this exact recipe for the marinade (give or take one or two ingredients) so we’re very excited that we found this page. Will keep you posted on the outcome.

    Regards and thanks Cook Sister

  15. says

    Ai Jeanne! You are just such a staatmaker! Today, we will prepare our Williston leg of lamb in honour of my father in law – he is visiting with us for his 91st birthday – using your fabulous Weber recipe.

    Mooibly & baie dankie for sharing your knowledge and passion for wine and food with us.

    Regards
    Etienne

  16. Zoe Robinson says

    Zoe June 26, 2014 18:40 pm
    Hi Jeanne
    Many thanks for your recipe. It was Delicious hot or cold. We cooked it on Sunday on InDirect and it was my first attempt at Lamb roast it was just sublime!

  17. Eddie says

    Another small detail – turn the vent on the lid towards the prevailing breeze or wind. It keeps the heat going nicely for longer.