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Hanging Lamb Leg
Prep Time
25 mins
Cook Time
4 hrs
Resting Time
30 mins
Total Time
4 hrs 55 mins

Full lamb leg hung over the fire until it is nice and tender!

Course: Main Course
Cuisine: American
Servings: 8
Author: Derek Wolf
Hanging Lamb Leg Ingredients
  • 1 whole American lamb leg
  • 4 tbsp of olive oil
  • 4 tbsp of paprika
  • 4 tbsp of cumin
  • Salt & pepper
Brine Ingredients
  • 4 cups of water
  • 6 oz of red wine vinegar
  • 2 tbsp paprika
  • 2 tbsp cumin
  • 2 rosemary sprigs
  • 2 garlic cloves minced
  • 1 bunch of thyme
  • Salt & pepper
  1. Using hardwoods (oak, hickory, cherry, apple, etc…), build a campfire and allow to breakdown for 30 minutes before cooking.
  2. While fire is burning down, season the American lamb leg with olive oil first, then add paprika, cumin, salt & pepper to taste. Make sure to cover lamb leg thoroughly with seasoning.
  3. In a pot, make brine by boiling water. Once boiled, add all other brine ingredients (listed above) and let simmer for 15 minutes. Pour brine into a bowl or squirt bottle to be used while the lamb leg is cooking.
  4. When fire is broken down, place tri-pod or other hanging device over top. Create a circle with the logs by moving everything out of the center of the fire to the edges. This will allow the heat to cook the lamb leg from all directions.
  5. Hang lamb leg & let cook for 3.5-4 hours or until the internal temperature is around 135F for a medium-rare (125F = Rare & 145F = Medium-Well Done). Continue to maintain heat for the fire at a medium to high intensity throughout the cook. Make sure to spray lamb leg with brine ever 30 minutes to maintain seasoning & prevent burning.
  6. Once the lamb leg is cooked to your liking, pull off the fire and let rest for 30 minutes. The lamb will have various cook temperatures with it becoming more rare near the bone. Serve immediately after resting!