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How to Grill a Whole Leg of Lamb
Appears in
Published 2001
METHOD: Indirect grilling
The robust flavor of lamb is perfectly suited to the searing heat and smoke of live fire. Yet a large cut, like a whole leg, presents a challenge to the griller. How to achieve a crisp, golden crust, while cooking the meat through to the bone? The secret is to use the indirect method of grilling. I promise the results will make you want to throw stones at oven-roasted lamb.
Setting Up the Grill
- To set up a charcoal grill for indirect grilling, first light the charcoal in a chimney starter.
- Form two heat zones by raking the coals into two piles at opposite sides of the grill, using a long-handled implement, like a garden hoe.
- If your grill has side baskets, divide the coals evenly between them. Note the drip pan in the center of the grill.
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