Easter Hasty Bake Bone in Lamb Leg

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.


Fire Starter
Original poster
Jun 14, 2013
I'm so excited this is my first lamb leg to do on the grill. Let this primal cut marinate for 2days. Basically stuffed the leg with 26 garlic cloves, 2cups of chopped mint, rosemary and oregano in small slits throughout the leg. Dusted liberally with hasty bake Greek seasoning.

Smoked on the hasty with a water pan underneath to catch the drippings, smoked for 3-1/2 hrs with Apple wood and royal oak lump, pulled the leg at IT of 125F. Will wrap for 45 min to let the juices redistribute.

Final product...

  That looks great man! Nice smoke 

G'day mates, I have been intrigued by what I've been reading about smoking etc and would like to try it. Eventually I would like to build a permanent smoker to compliment an existing outside, wood fired pizza oven.

 I have been given a couple of legs of mutton (4-5 year old ram) and I am thinking of slow roasting them on a (gas) lidded barbecue with wood chips, as there is no oven where we are going to have a get together for my husbands 70th birthday in a few weeks time. Do you have any suggestions as to what flavourings etc I should use? Temperatures and cooking times? I am a newby to this site and would appreciate any advice you can give me. The sheep was grown on the natural pastures of King Island Tasmania (in the 'Roaring Forties') where the pastures were grown from the seeds of the 'straw' mattresses from the old wrecked sailing ships that were washed ashore over the last 150 years, and  it was gently dispatched in the paddock. The meat already seems to be quite tender and it will have been 'hung' for nearly a month by the time of cooking, as was recommended by a local from King Island. I look forward to your replies. Thanks, have a bonzer day.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads