Leg of Lamb at 140°C (285°F)

Leg of Lamb at 140°C (285°F) — Overview

Low and slow produces meltingly tender lamb. The connective tissue breaks down gradually.

Cooking Times at 140°C (285°F)

Why Cook Leg of Lamb at 140°C?

Low and slow produces meltingly tender lamb. The connective tissue breaks down gradually.

Pro tip: Stud the leg with garlic slivers and rosemary sprigs before cooking for incredible flavour throughout.

Step-by-Step: Leg of Lamb at 140°C

1. Preheat: Get your BBQ to a stable 140°C (285°F). Use a grill thermometer at grate level for accuracy.
2. Prep: Bring the leg of lamb to room temperature (15-20 minutes). Pat dry and season generously.
3. Set up: Configure your BBQ for indirect heat. Place coals on one side only, or turn off one burner on a gas BBQ.
4. Cook: Place the leg of lamb on the grate and cook for 3-4 hours (2kg bone-in). Flip halfway through.
5. Check: Use a digital meat thermometer. Target: 63-68°C (145-155°F) for medium.
6. Rest: Remove from heat and rest before cutting or serving.

Common Mistakes at 140°C

• Not preheating properly — a cold grill at 140°C means uneven cooking and longer times.
• Skipping the thermometer — time is a guide, internal temperature is the law.
• Opening the lid too often — every peek drops the temperature by 10-15°C and extends cooking time.
• Not resting — cutting immediately loses up to 30% of the juices. Rest for at least 5 minutes.

Frequently Asked Questions

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