• Prepare the Lamb Leg:

Ensure the lamb leg is trimmed of excess fat, but leave a thin layer intact to add flavor and moisture during cooking.

Sprinkle the lamb leg with a small amount of salt to enhance the flavor. However, be cautious if your chosen BBQ rub contains salt, as it may be sufficient.

• Apply BBQ rub :

Generously apply your chosen BBQ rub to the lamb leg, making sure to coat all sides evenly. Massage the rub into the meat to ensure it adheres well.

• Marinate (optional):

If time allows, you can let the seasoned lamb leg marinate in the refrigerator for a few hours or overnight. This step helps the flavors penetrate the meat, but it is optional.

• Prepare your Kettle BBQ:

Fill the charcoal chimney starter with charcoal Lump or briquettes and light them until they are covered in ash. Place the hot charcoal briquettes on one side of the charcoal grate of the Weber-style kettle BBQ.

If desired, add Wood chunks onto the hot charcoal for smoke flavor.

Place a drip pan with water on the opposite side of the charcoal grate to catch drippings and regulate the temperature.

• Preheat the BBQ:

Place the cooking grate on the BBQ and cover it with the lid. Adjust the vents to achieve a medium-high heat of around 325°F to 375°F (163°C to 190°C).

• Secure the Lamb Leg:

Place the lamb leg on the cooking grate, away from direct heat, and position it over the drip pan. Cover the BBQ with the lid.

• Cooking:

Cook the lamb leg indirectly with the lid on, maintaining the medium-high heat. Rotate the lamb leg occasionally for even cooking.

• Cook to Desired Doneness:

The cooking time will vary depending on the size and thickness of the lamb leg, as well as your desired level of doneness. Use a meat thermometer to check the internal temperature. For medium-rare, aim for an internal temperature of around 60°C to 65°C. For medium, aim for 65°C to 70°C. Adjust the cooking time accordingly.

• Rest and Carve:

Once the lamb leg reaches the desired doneness, carefully remove it from the BBQ. Let it rest for about 15 minutes to allow the juices to redistribute throughout the meat. Carve the lamb leg into thin slices and serve immediately.