Member Login

Do I have to register?


Remember me
Forgotten your password??
No account yet? Create one
Have a profile? Activate it

Who's Online

We have 450 guests online and We have 1 member online

Welcome Newbies!!!!

Welcome Newbies!!!!

If you've just purchased your new Big Green Egg, or are thinking of purchasing a Big Green Egg, or even if you're one of the many seasoned "Eggers", check out this great new resource... Jam packed with great references and sources of enlightenment about this truly unique cooking vessel that rewrites the book on outdoor cooking!

It's EASY to join, just CLICK HERE and fill out our short registration form.

Use the following links to view help on navigating the forum or to view the forum in one of two views... "Classic" or "Flat".

View forum Quick Start

View forum in "CLASSIC" view

View forum in "FLAT" view

Use the following links to view the Quick Reference for BGE resources.

BGE Quick Reference Part 1: CLICK HERE!

BGE Quick Reference Part 2: CLICK HERE!

Home arrow Cookbook arrow Recipes
Categories Lamb Leg of Lamb
Most Viewed - Top Rated - Last Added - Last Commented


Leg of Lamb
Description:Boneless Rolled Leg of Lamb (EVERY BITE IS SENSATIONAL)
• 1 Leg of Lamb Roast• ½ tsp Sage
• 3 Tbs Floor• ½ tsp Marjorm
• 2 Tbs Olive Oil• ½ tsp Pepper
• 1 Tbs Salt• ½ tsp Thyme
• 2 Clove Crushed Garlic
• ½ tsp Ginger
Instructions:Mix ingredients into a paste.
De-bone the roast and flatten it.
Spread ˝ of the paste onto the flattened roast.
Roll up the roast into a sausage shape and tie off every 1 in. or as required to hold shape (more is better when it comes to serving).
Spread the remaining paste on the outside of the roast.

Cook indirect over plate sitter, etc. at 350 degrees until done.
About 1 hour for a 4 lb. roast.
Do not over cook medium to medium rare is best.

Number Of Servings:Source:
Vegetarian:NoTime To Prepare:
Date:Tue 08 Mar 2005 18:24:08 UTCViewed:7898 times
Author:Big DaddyEmail:
Rating:5,00 (2 votes)

recipe rating
1 (bad)5 5 (good)

EugeneComment added on: Sat 22 May 2010 21:19:55 UTC
As I was not sire for first time, I didn't put Sage and Marjorm. It took around 2.5 hours for 2.5 kg leg until internal temperature reached 160F. Result was awesome, tasty and juicy !
Unregistered users are not allowed to post comments. Please register...

Latest Recipes

  • ClayQ
       (Sauces, Rubs and Marinades)
       2017-09-05 12:26 PM
  • Venison Stew
       (Soups, Stews, and Chilis)
       Misippi Egger (Clark Ethridge)
       2014-11-28 07:55 PM
  • Coffee Rub... WOW!
       (Sauces, Rubs and Marinades)
       Carolina Q
       2014-03-14 10:57 PM
Total Recipes: 930
add a new recipe...

EggtoberFest Recipes

Wise One has compiled the recipes from some of our past EGGtoberfests for your enjoyment and they're available right here!

Note: Wise One's cookbooks are published as "PDF" files which require Adobe Acrobat Reader to view.

Forum Census

Thursday, Feb 25, 2021 4:11 am
31469 registered users
0 today
0 this week
3 this month
Last: Potsticker
Total Posts: 1,250,698

Our New Members

  • LWT
       2021-02-07 08:20 PM
  • Auart
       2021-01-10 07:05 PM
  • Ercbnr
       2021-01-04 11:07 PM
  • Morgus
       2020-12-09 08:04 PM