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Tips for Grilling Leg of Lamb?

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xmelissaa

xmelissaa

Active member
I have decided to grill the leg of lamb this year. I plan to get a bone-in leg so I know it will probably take a while.

We just aren't having enough people to do it on a spit.

I plan to prep the seasoning the night before and then grill it. The seasoning will be oil, lemon, salt, pepper, oregano, and garlic.

Does anyone have a better way? Any tips?
 
That sounds amazing—grilling a bone-in leg of lamb is such a showstopper! Your seasoning blend is spot-on—classic Greek flavors that really shine when given time to marinate. One tip: if you can, pierce the lamb and insert slivers of garlic directly into the meat before marinating. It infuses flavor deep inside and gives incredible aroma.

Also, try to bring the lamb to room temp before grilling to ensure even cooking. If your grill has a lid, use indirect heat and cook it low and slow to keep it juicy—then finish with a quick sear to get that gorgeous crust. A meat thermometer is your best friend here; aim for 130–135°F for medium-rare, then let it rest at least 20 minutes before slicing.

No spit? No problem. You’re going to wow everyone. Let us know how it turns out!
 
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