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How to cook lamb on gas BBQ?

If you’re a fan of succulent and flavorful meat, cooking lamb on a gas BBQ can be a fantastic option. The open flame and controlled heat of a gas grill allow you to achieve the perfect balance of tenderness and charred goodness. Whether you’re hosting a summer barbecue, planning a special dinner, or simply looking to try something new, cooking lamb on a gas BBQ is a delicious and impressive choice.

Choosing the right cut of lamb

When it comes to cooking lamb on a gas BBQ, choosing the right cut is essential. Some popular cuts for grilling include lamb chops, lamb leg, and lamb shoulder. Lamb chops are tender and cook quickly, making them an excellent choice for a quick and easy meal. On the other hand, lamb leg and shoulder are larger cuts that require a longer cooking time but offer a rich and flavorful experience.

Preparing the lamb

Before you start grilling, preparing the lamb is crucial for enhancing its flavor. Begin by seasoning the lamb with a marinade or dry rub of your choice. A marinade made with olive oil, garlic, lemon juice, and herbs such as rosemary or thyme works well with lamb. Alternatively, a dry rub consisting of spices like paprika, cumin, and black pepper can add a flavorful crust to the meat.

Once seasoned, allow the lamb to marinate for at least 30 minutes or up to overnight in the refrigerator. This will help the flavors penetrate the meat and make it even more delicious.

Grilling the lamb

Preheat your gas BBQ to medium-high heat, around 400°F (200°C). If your grill has different heat zones, create a direct and indirect heat area. Searing the lamb over direct heat will give it a beautiful crust, while cooking it over indirect heat will ensure even cooking throughout.

Place the lamb on the grill and sear each side for a few minutes until you achieve a nice char. Then, move the lamb to the indirect heat area and let it cook for the remaining time. The exact cooking time will vary depending on the cut and thickness of the meat, but as a general guideline, aim for about 15 minutes per pound (450 grams) for medium-rare lamb.

Checking for doneness

To ensure your lamb is cooked to perfection, use a meat thermometer to check the internal temperature. For medium-rare lamb, the thermometer should read around 145°F (63°C). If you prefer your lamb more well-done, continue cooking it until it reaches your desired level of doneness.

Remember to let the lamb rest for a few minutes before slicing and serving. This allows the juices to redistribute within the meat, resulting in a juicy and tender final dish.

Tip: When grilling lamb, it’s important to keep an eye on it as it can easily dry out if overcooked. Practice makes perfect, so don’t be discouraged if your first attempt isn’t flawless. Adjusting the cooking time and heat levels according to your preferences will help you achieve your preferred outcome.

Now that you know the basics of cooking lamb on a gas BBQ, it’s time to gather your ingredients, fire up the grill, and enjoy a delicious meal. Whether you’re grilling lamb chops for a barbecue party or slow-roasting a leg of lamb for a special occasion, this cooking method is sure to impress your guests and leave them wanting more. Happy grilling!

How to Cook Lamb on a Charcoal Grill


Grilling lamb on a charcoal grill can create delicious flavors that are hard to replicate with other cooking methods. Whether you’re planning a summer barbecue or simply looking for a new way to enjoy lamb, this guide will provide you with step-by-step instructions on how to cook lamb on a charcoal grill.

Choosing the Right Cuts

When it comes to grilling lamb, different cuts offer varying levels of tenderness and flavor. Here are some popular cuts:

  1. Rack of lamb: Tender and flavorful, perfect for special occasions.
  2. Lamb chops: Quick-cooking and versatile, great for weeknight dinners.
  3. Lamb leg: Large and meaty, ideal for feeding a crowd.

Preparing the Lamb

Before you start grilling, it’s essential to properly prepare the lamb:

  • Trim excess fat: Remove any excessive fat from the lamb to prevent flare-ups on the grill.
  • Marinate or season: Add flavor to the lamb by marinating it in your favorite herbs, spices, and oil-based marinades. Alternatively, you can simply season it with salt, pepper, and herbs.

Setting up the Charcoal Grill

“The key to successful lamb grilling is maintaining the right temperature on the charcoal grill.”

Follow these steps to set up your charcoal grill:

  1. Arrange charcoal: Arrange the charcoal briquettes in a pyramid shape at the center of the grill.
  2. Light charcoal: Use lighter fluid or a chimney starter to light the charcoal. Allow it to burn until the coals are covered with ash.
  3. Control the heat: Adjust the air vents on the grill to control the airflow and temperature. For high heat, leave the vents open; for low heat, partially close them.

Cooking the Lamb

Once the grill is heated, it’s time to cook the lamb:

  1. Sear the lamb: Place the lamb directly over the hottest part of the grill and sear it for a few minutes on each side to create a flavorful crust.
  2. Move to indirect heat: Move the lamb to the cooler side of the grill, away from direct heat. Cover the grill and continue cooking until the lamb reaches your desired level of doneness.
  3. Rest and serve: Remove the lamb from the grill and let it rest for a few minutes before slicing and serving. This allows the juices to redistribute and ensures maximum tenderness.

Grilling lamb on a charcoal grill is a fantastic way to enjoy this succulent meat. Follow these steps and impress your friends and family with perfectly grilled lamb dishes!

How do you cook a leg of lamb on a Weber charcoal grill?

Preparation and Seasoning

To cook a delicious leg of lamb on a Weber charcoal grill, start by marinating the meat overnight. You can create a marinade using olive oil, garlic cloves, lemon juice, rosemary, salt, and pepper. Coat the leg of lamb with the marinade, cover it, and let it sit in the refrigerator overnight.

Setting up the Weber Charcoal Grill

Prepare your Weber charcoal grill for indirect grilling. Fill a chimney starter with charcoal briquettes and light them. Once the coals are ashed over, carefully pour them onto one side of the grill, creating a hot zone and a cooler zone for indirect cooking.

Cooking the Leg of Lamb

Place the marinated leg of lamb on the cooler side of the grill, away from the direct heat. Close the lid of the grill and adjust the vents to maintain a temperature between 325°F (163°C) and 350°F (177°C). Cook the lamb for approximately 20 minutes per pound or until the internal temperature reaches 145°F (63°C) for medium-rare.

Pro Tip: Use a meat thermometer to ensure the lamb is cooked to your desired level of doneness.

Resting and Serving

Once the leg of lamb reaches the desired temperature, remove it from the grill and let it rest for about 10 minutes. This allows the juices to redistribute, resulting in a more flavorful and tender meat. Slice the lamb against the grain and serve it with your favorite sides, such as roasted potatoes or grilled vegetables.

“Grilling a leg of lamb on a Weber charcoal grill adds a wonderful smoky flavor to the meat. The indirect heat ensures even cooking and the marinade enhances the lamb’s natural taste.”

Recipe Variation: Herb-Roasted Leg of Lamb

If you prefer a different flavor profile, try this herb-roasted leg of lamb recipe. Create a herb rub using fresh herbs like thyme, rosemary, and parsley, along with garlic, olive oil, lemon zest, salt, and pepper. Rub the mixture all over the leg of lamb and let it sit for at least an hour before grilling.

Once the grill is set up for indirect cooking, place the herb-rubbed leg of lamb on the grate. Grill it until the internal temperature reaches 135°F (57°C) for medium-rare. Remove from the grill, let it rest, and carve into succulent herb-infused slices.

“The herb-roasted leg of lamb offers a fragrant and flavorful twist to the classic grilled lamb dish. The combination of fresh herbs and garlic complements the tender meat beautifully.”

Whether you choose the classic marinade or the herb-rubbed variation, grilling a leg of lamb on a Weber charcoal grill is a fantastic way to enjoy this succulent cut of meat. Experiment with different flavors and serve up a delicious meal for your friends and family. Happy grilling!

How Long to Cook a 2kg Boneless Leg of Lamb?

The Perfect Roast: Cooking Time and Temperatures

When it comes to cooking a 2kg boneless leg of lamb, getting the timing right is crucial. Whether you’re planning a Sunday roast or a special occasion meal, here’s a guide to help you achieve a perfectly cooked piece of meat.

To begin with, preheat your oven to 180°C (or 160°C for fan-assisted ovens). For a boneless leg of lamb weighing approximately 2kg, you can expect to cook it for about 1 hour and 30 minutes for medium-rare, or 1 hour and 45 minutes for medium. Remember, these cooking times can vary depending on your oven and personal preference.

Cooking Tip: It’s always a good idea to use a meat thermometer to ensure your lamb reaches the desired internal temperature. For medium-rare, aim for around 60-65°C, while medium should be around 70°C.

Preparing the Lamb for Roasting

Before placing the lamb in the oven, let it come to room temperature for about 30 minutes. This allows for more even cooking.

Season the lamb generously with salt, pepper, and any herbs or spices you prefer. Traditional choices include rosemary, garlic, and thyme, but feel free to get creative with your seasoning.

Next, place the lamb on a roasting tray or rack, fat-side up. This helps to allow the fat to render and baste the meat as it cooks. If you’d like, you can also add some vegetables such as carrots, potatoes, and onions to the tray to roast alongside the lamb.

Resting and Carving

Once the lamb is cooked to perfection, remove it from the oven and let it rest for at least 15 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorsome dish.

While waiting, cover the lamb with foil to keep it warm. Once rested, carve the lamb into thin slices against the grain for maximum tenderness.

Pro Tip: If you’re unsure about carving, there are plenty of online tutorials that can guide you through the process step by step.

Now you’re ready to serve your succulent roast lamb with all the trimmings. Enjoy!

“Roasting a boneless leg of lamb is a delightful way to bring out its rich flavors while achieving a tender and juicy texture.” – Chef John Doe

How Long Do You Cook a Leg of Lamb on a Weber Kettle?

Cooking a leg of lamb on a Weber kettle can result in a delicious and tender dish that is perfect for special occasions or family gatherings. However, determining the cooking time can be a bit tricky. Let’s dive into the details of how long you should cook a leg of lamb on a Weber kettle for the best results.

Factors Affecting Cooking Time

The cooking time for a leg of lamb on a Weber kettle can vary depending on several factors:

  1. Size of the leg: The size of the leg of lamb will play a significant role in determining the cooking time. A larger leg will require more time to cook compared to a smaller one.
  2. Cooking method: Whether you are grilling or smoking the leg of lamb can affect the cooking time. Smoking the lamb will generally require longer cooking times.
  3. Desired doneness: The level of doneness you prefer for your lamb (rare, medium-rare, medium, etc.) will also impact the cooking time.

Recommended Cooking Times

As a general guideline, you can follow the recommended cooking times below:

Weight of the Leg Grilling Time Smoking Time
1 kg (2.2 lbs) Approximately 20-25 minutes per side Approximately 1.5-2 hours at 110°C (225°F)
2 kg (4.4 lbs) Approximately 25-30 minutes per side Approximately 2-3 hours at 110°C (225°F)
3 kg (6.6 lbs) Approximately 30-35 minutes per side Approximately 3-4 hours at 110°C (225°F)

Important Tips

Here are a few essential tips to keep in mind while cooking a leg of lamb on a Weber kettle:

  1. Use a meat thermometer: To ensure your lamb is cooked to your desired level of doneness, use a meat thermometer to check the internal temperature.
  2. Let it rest: After cooking, allow the leg of lamb to rest for about 10-15 minutes before carving. This will help retain its juices and result in a more tender and flavorful meat.

“Cooking times can vary, so it is always best to rely on the internal temperature rather than just the cooking time.”

Following these guidelines and considering the factors mentioned above will help you achieve a perfectly cooked leg of lamb on your Weber kettle, ensuring a memorable dining experience for you and your guests. Enjoy!