Kamado Joe: Low ‘n’ Slow Herbed Roast Leg of Lamb


Never been a big fan of lamb, I have too many memories of lamb roasts at school. I remember eating sweet, fatty pieces of meat with an off putting smell that completely turned me off the idea of lamb. However, I decided to be brave and try a leg of British lamb (which surprisingly costed an arm and a leg – no idea why British lamb is so expensive) and Low ‘n’ Slow cook it on my Kamado Joe.

What a result! Tender, juicy and very ‘unfatty’. I think I’ve finally overcome my distaste and I’m already planning some more lamb recipes. Cooking Low ‘n’ Slow broke down all the fat and made the meat incredible succulent, I even got a lovely layer of smoked bark. This isn’t a complicated recipe but just enough to show lamb at its best.


Using a very sharp knife, cut across the top of the leg of lamb making 2cm squares. Mix all the herbs with the garlic and olive oil and liberally rub into the lamb ensuring that the entire joint is covered. Cover and put into the fridge for at least 2 hours, ideally overnight.

Fire up your Kamado Joe and place the heat deflectors on the lower setting placing the grill above it. Once the temperature has stabilised around 150 C add the joint and close the lid. Cooking time for a medium joint is approx 6 hours, however times may vary depending on its size. Once again I rely on my Thermopen for accurate temperature readings.

Every hour I brushed the lamb with a herb brush to add the remaining marinade onto the meat. Making the herb brush is really easy – I use the opposite end of a wooden spoon and tie the herbs onto the end. As the herbs warm up, they leave even more flavour on the meat.

A good way of knowing if the lamb is done – gently twist the bone and if it moves or turns the joint is done. Pretty simple stuff

Remove the joint from the heat and leave to rest for 15-20 minutes before serving.


1 leg of lamb
1 tablespoon fresh sage finely chopped
1 tablespoon thyme finely chopped
1 Tablespoon rosemary finely chopped
4 cloves of crushed garlic
Salt and pepper
1 cup olive oil



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