Ep 50: 6-Hour Slow Roasted Leg of Lamb V2!! — FOOLPROOF Pull Apart PERFECTION | Kamado Joe

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Grape juice provides sweetness without alcohol.

leg of lamb

🥗Healthier: shoulder of lamb

💰Cheaper: pork shoulder

Shoulder is leaner and pork is often less expensive.

Score the fat cap of the leg of lamb with a sharp knife to create slashes.

Rub olive oil all over the lamb as a binder.

Season generously with salt and cracked black pepper.

Insert chopped garlic, rosemary, and thyme into the slashes of the lamb.

Preheat the Kamado Joe to 120° C.

Place the lamb on the grill for 3 hours uncovered to develop color and bark.

After 3 hours, wrap the lamb in foil with chopped onions at the bottom of the roasting tray.

Add about half a cup of chicken stock and half a cup of white wine to the tray.

Add a few sprigs of rosemary and a couple of smashed cloves of garlic to the tray.

Wrap the tray tightly and return it to the Kamado Joe for another 3 hours.

Check the lamb after a couple of hours for tenderness with a fork.

Once tender, remove the lamb and let it rest for 30 to 40 minutes before pulling it apart.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens