Boneless leg of lamb is a family favourite at my place. In this video I’ll show you how long do you cook boneless leg of lamb, what’s the best temperature to cook a leg of lamb, do you remove the netting before roasting, what temp the boneless leg of lamb is done in celsius and fahrenheit. Consider this your new way of cooking a leg of lamb.
As with all my recipes I run through the selection, preparation, seasoning, BBQ set up, times and temps, so you can recreate this recipe at home.
As always, cheers for watching and see below for equipment I use to make my videos and the gear I use in them.
#lamb #roastlamb #weberroast #lambleg #outdoorcooking #weber #tastyfood #easyrecipes #schueysbbq #australianbbq #aussiebbq
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Main Ingredients:
boneless leg of lamb, weighing in at 2.1kg (4.6lbs)
3 tablespoons of extra virgin olive oil
Seasoning Ingredients:
1 tablespoon of kosher salt
2 tablespoons of lemon pepper
1 tablespoon of dried rosemary
1 tablespoon of dried oregano
1 tablespoon of garlic powder
1 tablespoon of onion powder
Gravy Ingredients:
3 brown onions
3 cups of warm water
2 cups of beef stock
1 cup of white wine
60 grams of unsalted butter
4 tablespoons of plain flour
½ a teaspoon of salt (if needed, taste first)
Items Used:
Weber 57cm (22″) Kettle –
Black Nitrile Gloves XL x 100 –
Feeds: 6
Style of cooking: roasting
Preparation Time: 20 minutes
Cook Time: 1 hour and 30 minutes
Cook Temp: 220c (428f)
Cook to internal Temp : 57c (135f) resting will take the temp tp 62c (145f)
Rest Time: 30 minutes
Cuisine: Australian
Hydration: 3 x beers
Whether it be grilling, smoking, low n slow, how to videos or just your basics of BBQ, my aim is to help you along your BBQ journey. So make sure you have hit the subscribe and bell buttons, that way you can be reminded every time I upload new videos.
With 30 years of experience cooking on barbecues, you are getting my knowledge compacted into small weekly videos. These techniques work and I know this, as it is how I have been cooking on BBQ’s for three decades.
There is so much wrong information out there and my aim with all of my videos is to help you Master Your Grill by sharing my knowledge and experience and passing on actual practices that are tried and tested, not just copied.
If you are interested in working with me or getting some social media videos or photography done, don’t hesitate in contacting me.
I’ve decided to list some of the equipment I use with links to purchase for my Australian followers. As I have been asked about a few of the items on more than one occasion.
Video equipment used:
Canon M50 Mark II –
Rode Wireless Go- Compact Wireless Microphone System –
Rode Lavalier Go Professional Grade Wearable Microphone in black –
Jinbei EFII-150 LED Video Light –
JINBEI 90cm Octagon Softbox –
Products I use:.
Weber 57cm (22″) Kettle –
Weber Go Anywhere –
Weber 57cm (22”) Kettle Rotisserie –
Grill Grates Set for Weber Go-Anywhere Grill –
Heat Beads original BBQ Briquettes –
Heat Beads coconut BBQ Briquettes –
Jaccard (meat tenderiser) –
Thermapen MK4 –
Hammer Stahl 8 Inch Chef Knife –
Hammer Stahl 7 Inch Fillet Knife –
Hammer Stahl 14 Inch German Steel Ham Slicer –
Victorinox boning knife –
Victorinox chefs knife –
Brisket Slicer –
Butane Portable Stove by Gasmate single burner camp cooker & case –
Gasmate 220 Gram Butane RVR Cartridges 4 pack –
Black Nitrile Gloves XL x 100 –
The Good Hurt Fuego by Thoughtfully, Extreme DIY Hot Sauce Set –
Vegata Vegetable Gourmet stock powder –
As an Amazon Associate I earn from qualifying purchases. This means, if you do purchase from one of my links, you pay no extra but I do make a small amount from each purchase that helps me keep producing content, so thank you for your help.
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