Barbecued Leg of Lamb

Preparation info
  • Serves


    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

The larger the piece of meat, the more difficult to barbecue, particularly without a spit. One cannot be absolute in giving instructions because the temperature on one barbecue will be different from another, depending on the type of wood or charcoal used and the distance of the grill from the fire. The answer in any case is to cook it very slowly.