Slow-roasted over charcoal and thyme
 
A British leg of lamb, ready to be cooked low and slow over charcoal with rosemary, thyme and garlic until beautifully tender.
 
Finish over the flames and brushed with thyme-infused oil for a rich, aromatic crust (see below for full instructions)
 
Served ready to carve alongside a fresh seasonal salad, making the perfect centrepiece for an evening with family and friends.
 
Serves 4-6 people.
 
Recommended Cooking Instructions
 
Shepherd's Sunset Lamb Feast (2.2kg Leg of Lamb on the Bone)
 
For the best results, remove the lamb from the refrigerator approximately 60 minutes before cooking to allow it to reach room temperature.
 
Prepare the BBQ for indirect cooking at approximately 180°C.
Rub the lamb generously with olive oil and season with sea salt, cracked black pepper, garlic, rosemary and thyme (provided)
Place the lamb away from the direct heat source and close the lid.
Cook low and slow for approximately 2 to 2½ hours, or until the internal temperature reaches:
• 55-60°C for medium-rare
• 60-65°C for medium
• 70°C+ for well done
During the final 20 minutes, continue to brush the lamb with thyme-infused oil.
For a beautifully caramelised finish, move the lamb briefly over direct heat with the lid open, turning carefully to colour the outside.
Remove from the BBQ, loosely cover with foil and allow to rest for at least 20 minutes before carving.
 
The resting period is essential and helps retain the juices throughout the meat.
 
Serving Suggestions
 
Serve with:
 
• Fresh seasonal salad
• New potatoes or roasted potatoes
• Chargrilled vegetables
• Crusty bread
• Mint sauce or redcurrant jelly
• A good bottle of red wine
 
The Next Day
 
One of the best things about a whole leg of lamb is that it often tastes just as good the following day.
 
Any remaining lamb can be enjoyed:
 
• Thinly sliced for a cold meat buffet
• In fresh crusty rolls with mint mayonnaise
• As part of a ploughman's lunch with cheeses and pickles
• In wraps with salad and tzatziki
• Tossed through a Greek-style salad with feta and olives
• In a shepherd's pie
• Added to a warming lamb curry
• Served alongside cheeses, chutneys and artisan breads
 
Our Tip
If you're lucky enough to have leftovers, carve the lamb while it is still slightly warm, then refrigerate the slices in a sealed container. This helps retain moisture and makes it easy to create a superb cold buffet the following day.
 
"A feast for tonight and a treat for tomorrow."