Sunday Roast in my new BBQ area : Leg of Lamb

As a celebration for my new BBQ area I quickly slow cooked a leg of Lamb on the KJBJ.

Very simple recipe:

Slit holes in the lamb and place cloves of garlic inside the meat.
Marinade meat with Olive oil Garlic paste, mixed herbs.
Let the marinade sit for 6 hours before cook.

Set Kamado temp to 130/140c
Cook time: 4/5 hours.
Wrap at internal temp 60c
Final Internal temp at 95c

Wrap and rest for 30 to 45mins.

[JamesTate-oo]

Nice, just found you huge KJIII user. Nice to see more UK masters!

[diverg]

Great stuff mate! Keep these videos and inspiration flowing 🤌🏻

[keithfay]

Hi Mate
Could you give me a rough idea of cook time from when you put on to 60 degrees and then to 90 degrees?Also did you wrap in butchers paper before wrapping in alum foil?
Thanks

[topg]

You should cook on a high heat then wrap and cook and finally rest. High heat gives you more flavour and locks your juices in.

[Joshh]

Just learned about your videos bro. Love them! Any reason why you like to do the leg of lamb like this and not on the joetissere? I’m planning on doing a joetissere leg of lamb at some point. Your method looks great too

[katreimatem]

Hocam merhaba, bende şuan kamado bbq araştırıyorum 3-4 kişilik bir aileyim hangi modeli almamı önerirsiniz ?

[Minionpreppy]

Bro why did you not finish the end with high temperature short grill off the lamp

[katreimatem]

Hocam kamado joe aldım. Aliminyum ile yapınca evdeki fırından hiç bir farkı yok. Kuzey amerikalıların tekniği odun tadını veriyor.

[nigel]

looks over cooked. internal temp should be 54-56 never 95.

[bucurilie-lojf]

Very nice, but what you did and easier would be done in an oven. I taught that the whole think about Kamado is SMOKING the meat.