Build fire using log cabin method. Add tri-pod over fire, then using fire safe gloves or equipment, build the shape of the fire into a “C” so that the leg of lamb is not dripping directly into the fire. Add wood throughout cook to maintain temperature.

Mix all of the seasoning (smoked paprika, rosemary, cumin, salt and pepper) into a bowl. Add a little bit of olive oil and mix until it is a paste. Lather the outside of the lamb leg with the paste thoroughly.

Once fire is hot, hook lamb leg with butchers cook and hang over fire with tri-pod and metal chain. Hang about 12-16 inches over the fire. Let cook over fire for 4 hours or until the internal temperature reaches 130-135F rotating in different directions every 30-45 minutes. Tip: Place a cast iron pan with veggies underneath the leg in order to catch drippings!

To keep the leg juicy, put some white vinegar into a food safe spray bottle and spray the outside of the lamb leg every 30 minutes. Be safe around the fire!

Once lamb is done, pull off fire and let rest for 8 minutes. Slice and serve!