Barbecued marinated lamb leg by Phil Vickery

Barbecued marinated lamb leg by Phil Vickery

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Barbecued marinated lamb leg

Barbecued marinated lamb leg

This is a barbecued lamb recipe with the unpredictable weather we have in the UK in mind. If it's sunny, cook in the oven and transfer to the barbecue for the finishing flurry. If not, just cook it in the oven. Slice and enjoy with salad and in fresh bread rolls.

Preparation time: 3½ hours
Cooking time: 1½ hours
Serves: 4-6


  • 5 garlic cloves, crushed
  • 1 tbsp paprika
  • 2 tbsp lemon juice
  • 100ml olive oil
  • seasoning
  • 1.5kg RSPCA Assured labelled lamb leg, boned and butterflied


Mix together the garlic, paprika, 2 tbsp lemon juice and the oil in a large roasting tin.

Season both sides of the lamb with salt and pepper. Score the lamb skin with a sharp knife to allow the marinade to penetrate the lamb. Place the lamb in marinade and turn to coat. Cover with foil and refrigerate for at least 3 hours or even overnight if time allows. Remove from the fridge 30 minutes before cooking.

Preheat the oven to 180°C, gas mark 4. Keeping the lamb covered with foil and in the marinade, roast it in the oven for 1 hour. While the meat is cooking, light the barbecue. Remove the foil, and then tranfer the meat to a barbecue rack, reserving the juices.

Barbecue the lamb for about 30 minutes, turning it frequently, until evenly coloured – it may looked charred on the outside but will be pink on the inside.

Serve sliced on a board with plenty of bread rolls and salad.

Tip:  You can cook the lamb completely in the oven. Roast it, uncovered for 15-20 minutes per 500g, depending on how pink you like it

Recipe: The Freedom Food Celebrity Recipe Collection

RSPCA Assured mince (1)

Shopping list

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The animals have been cared for to RSPCA welfare standards and have had better lives.

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