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Leg of Lamb - Mike Kangas.png
Special Feature:  Slow Roast Leg of Lamb
By: Mike Kangas

Those of you who have attended our fall fundraiser know how amazing the Taste of Lamb is!  Each year, our friend, Mike Kangas, takes time out of his busy schedule to make this amazing course on his Big Green Egg and serve to you at the fundraiser.  Yes, we always run out because it is that great!  Mike has graciously shared his recipe with us, to share with you.  If you are interested in purchasing lamb meat, please reach out to Lynn for information about how you can do so!

Slow Roast Leg of Lamb - By: Mike Kangas

Remove the thawed bone-in leg of lamb from the refrigerator for one hour to allow the roast to reach room temperature. This will help the roast cook evenly.


Preheat oven or smoker grill to 300゜F. If grilling, use indirect heat.


Coat leg of lamb with Olive oil and season with a dry rub consisting of kosher salt, coarse ground pepper, and garlic powder at 3 to 2 to 1 ratio respectively (this is a great all-purpose rub mix for various cuts of meat). Rub the seasoning generously to cover the entire leg.


Add sprigs of fresh rosemary over the top of roast and place on grill and/or oven.


Roast for 15 to 20 minutes per pound. Use a meat thermometer frequently to ensure the roast is done but not over-cooked. Internal temperature ranges for leg of lamb are: 120F for rare, 125F for medium rare, 130F for medium, 145F for medium well, and 150F for well (which is ruined). Once desired wellness is reached, remove roast from oven/grill and let rest for a minimum 20 minutes. Resting the meat allows for many of the juices to be re-absorbed which enhances flavor and prevents the meat from drying.


Carve and serve.

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