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Garlic & Rosemary Leg Of Lamb on the Big Green Egg


  • 1 leg of lamb
  • 7 or 8 cloves of garlic
  • 4 sprigs of rosemary
  • Olive oil
  • Salt and pepper
  • Olive oil


  1. Cut 7 or 8 pockets into your leg of lamb.
  2. Peel garlic leaving the cloves whole.
  3. Push the garlic and half a twig of rosemary into each pocket.
  4. Drizzle the leg with olive oil.
  5. Sprinkle with salt and black pepper.
  6. Place in a roasting tray and add 200ml of water.
  7. Setup you EGG at 300°F with the plate setter for an indirect cook.
  8. Cook your leg of lamb for 5 hours.
  9. Rest for 30 minutes covering the lamb in foil.
  10. Slice or pull and serve.

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