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Recipe Provided By
"Over the Fire Cooking"Prep Time
30 MIN
Cook Time
4 HRS
Total Time
4HRS,30min
Servings
10
Ingredients
- 1 Whole Leg of American Lamb, bone-in
- Herb Marinade:
- 1 cup of White Wine
- 1/2 of a White Onion, (cubed)
- 2 tbsp of Sea Salt
- 1 tbsp of Black Pepper
- 10 Garlic Cloves
- 2 teaspoons of Red Chili Flakes
- 2 teaspoons of Oregano
- 2 teaspoons of Thyme
- 2 teaspoons of Rosemary
- 2 Lemons, juiced
- 2 tablespoons of Oil
Directions
Score the outside fat layer of your leg of lamb. In a blender, mix the ingredients for the Herb Marinade until smooth. Place your leg of lamb into a food safe bowl and pour marinade over top. Place in the fridge to marinate for at least 4 hours but ideally overnight. Rotate the leg of lamb every 4-6 hours to marinate evenly.
Preheat your fire to a medium-high temperature of 325 degrees F. Place you hanging device (tripod or otherwise) so that the leg will hang about 2 feet away from the fire.
Using a butcher's hook, hook the leg of lamb. Secure the leg to your hanging device with the bone side facing up and with a cast iron skillet underneath to catch fat drippings. Let cook for 1 hour in order to brown. Rotate the leg of lamb around to cook for another hour in order to brown. Once fully browned, continue cooking in 30 minute intervals before rotating. Baste the lamb with the dripping throughout the cook for additional moisture. Cook the leg of lamb until the internal temperature reads 145 degrees F. Keep adding wood to maintain temperature.
Once done, pull the leg off the fire and let rest for 15 minutes.
For serving, slice the leg up and serve with vegetables and potatoes. Enjoy!
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
