How long does a hanging leg of lamb take in Charlie?

Between 4 and 6 hours at 120°C (250°F), hanging from the top rack over a roasting tray. Baste every hour with the tray juices and add a splash of water if the tray looks dry, then rest it for at least 45 minutes.

How do I hold a low, steady temperature for the lamb?

Light half to three quarters of a football of lumpwood charcoal towards the back of the fire grates. Just shy of 120°C (250°F), close both vents to one inch open, and keep the door closed as much as possible.

What wood should I use to smoke the lamb?

One small, palm-sized chunk of oak placed directly on the hot coals, along with a few dry rosemary sprigs and bay leaves. Add them just before hanging the lamb for a gentle, subtle smoke.

Can I leave out the five spice?

Yes, a simple salt, garlic and rosemary seasoning still works. The five spice is subtle, though: you hardly taste it as five spice, it simply adds warmth and another layer of flavour to the smoky roast lamb.

Outdoor Cooking & Charcoal Oven Recipes / Lamb

Leg of lamb hanging in the Charlie Oven above a small charcoal fire

Cooked in the Charlie Charcoal Oven

Roast Leg of Lamb with Rosemary Roast Potatoes

Name: Roast Leg of Lamb with Rosemary Roast Potatoes
Prep time: 1 h 20 min
Cook time: 7 h
Yield: 6 to 8
Cuisine: British
Ingredients: 2 to 2.5kg Whole leg of lamb, bone in; Sea salt; 2 to 3 tsp Chinese five spice powder; 6 to 10 garlic cloves; 6 sprigs Fresh rosemary sprigs; 2 onions, roughly chopped; 2 carrots, chopped; 2 sticks celery, chopped; 2 dried bay leaves; 2 tsp Dried oregano; 200 ml water; Good quality lumpwood charcoal, about half to three-quarters of a football-sized pile; 1 small chunk of oak hardwood, roughly palm-sized; 2 sprigs Dry rosemary for smoking; 2 to 3 dried bay leaves; 1.5kg Floury potatoes, parboiled; 750g Whole carrots; 1 whole head of garlic, sliced horizontally through the middle; 4 sprigs Extra fresh rosemary; 120g total Reserved lamb fat, Total for the roast vegetables; top up with oil only if the reserved lamb fat is short

A hanging leg of lamb makes quite a sight in Charlie. Garlic, rosemary and a little five spice flavour the meat, while the tray below catches the drippings for gravy. Save some of the lamb fat for the roast vegetables. Nothing good gets wasted.

Neil QuickCo-founder, Charlie Oven

Roast

Prep1 hour 20 minutes

Cook7 hours

Serves6 to 8

DifficultyMedium

Oven temperature120°C (250°F), then 200°C (390°F)

RackUpper rack for hanging the lamb, a roasting tray on the lower rack and the potatoes on the middle rack

CharcoalHalf to three quarters of a football of good quality lumpwood charcoal

Method

Setting up Charlie

Indirect heat with the charcoal placed on the fire grates towards the back of the oven, lamb hung centrally above a roasting tray.

Pat the lamb completely dry with kitchen paper. A dry surface gives you a better deep brown finish during the long roast.
Using a small drill bit, carefully drill a hole through the shank bone near the end. Thread a sturdy butcher’s S hook through and make sure it is secure and balanced.
Mix plenty of sea salt with the five spice powder. Season the lamb all over and be confident with it.
Using a small knife, make small, deep pockets across the meat. Push in garlic cloves and short sprigs of rosemary. Do not overdo the cuts. Just enough to carry flavour into the leg.
Leave the lamb at room temperature for a full hour before cooking.
Place the charcoal directly onto the fire grates, towards the back of the oven.
Light the charcoal and bring the oven to 120°C (250°F). You do not need to wait for the charcoal to burn down to embers.
Just shy of the target temperature, close both vents to one inch open.
Add one small palm-sized chunk of oak directly onto the hot coals, then add the dry rosemary sprigs and bay leaves straight onto the coals.
Slide the Charlie roasting tray onto a lower rack so it sits directly beneath where the lamb will hang.
Add the onions, carrots, celery, dried oregano, bay leaves and 200 ml water to the tray.
Hang the lamb from the top rack position so it sits centrally and clear of the fire, completely exposed above the tray.
Close the oven and keep it closed as much as possible.
Cook at 120°C (250°F) for 4 to 6 hours, basting every hour with the juices from the tray below. If the tray looks dry, add a splash more water.
Lift the lamb out and rest it lightly covered for at least 45 minutes, up to 1 hour.
While it rests, open the vents fully and, if needed, add a little more charcoal to bring the oven up to 200°C (390°F). Just shy of the target temperature, close both vents to one inch open.
Carefully remove the roasting tray. Spoon off and reserve the clear lamb fat from the top.
Strain and press the vegetables, bay and juices to create the base of your gravy. Reduce in a pan if you want a richer finish.
Toss the parboiled potatoes and whole carrots in the reserved lamb fat. Add the halved head of garlic and 4 extra fresh rosemary sprigs. Season well. Allow 120g of reserved lamb fat for the 1.5kg potatoes and 750g carrots combined, topping up only if required.
Return everything to the roasting tray and place it back into the oven on a middle rack at 200°C (390°F).
Roast for 45 minutes to 1 hour until the potatoes are crisp, golden and edged with sticky garlic and rosemary.

Tips

Pat the lamb completely dry before seasoning. A dry surface gives a better, deeper colour during the long roast. Season confidently with the five spice and salt; the five spice works quietly in the background adding warmth without overpowering the lamb. Leave the lamb at room temperature for a full hour before cooking. Add the oak chunk and dry herbs directly onto the hot coals just before hanging the lamb for gentle, subtle smoke. Keep the oven closed as much as possible throughout the cook to hold a steady temperature. Baste the lamb every hour with the juices that collect in the tray below, adding a splash of water if the tray looks dry. Rest the lamb for at least 45 minutes. It will hold its heat well and the juices will redistribute through the meat. Parboil the potatoes before roasting them in the reserved lamb fat for maximum crispness.

More recipes

The cook

Neil Quick

Co-founder, Charlie Oven

Neil Quick is co-founder of Charlie Oven and happiest when he’s cooking over charcoal. He loves trying new ideas, feeding a crowd and making the kind of food everyone wants to tuck into.

More recipes by Neil Quick

Frequently asked questions

How long does a hanging leg of lamb take in Charlie?

Between 4 and 6 hours at 120°C (250°F), hanging from the top rack over a roasting tray. Baste every hour with the tray juices and add a splash of water if the tray looks dry, then rest it for at least 45 minutes.
How do I hold a low, steady temperature for the lamb?

Light half to three quarters of a football of lumpwood charcoal towards the back of the fire grates. Just shy of 120°C (250°F), close both vents to one inch open, and keep the door closed as much as possible.
What wood should I use to smoke the lamb?

One small, palm-sized chunk of oak placed directly on the hot coals, along with a few dry rosemary sprigs and bay leaves. Add them just before hanging the lamb for a gentle, subtle smoke.
Can I leave out the five spice?

Yes, a simple salt, garlic and rosemary seasoning still works. The five spice is subtle, though: you hardly taste it as five spice, it simply adds warmth and another layer of flavour to the smoky roast lamb.