What internal temperature should leg of lamb reach?

Use a meat thermometer in the thickest part: 55°C (130°F) for rare, 60°C (140°F) for medium-rare and 65°C (150°F) for medium. Around 45 minutes at 200°C (390°F) gives pink lamb, so check towards the end and adjust to your preference.

Why do the potatoes go on the rack below the lamb?

So they catch the drippings as the lamb roasts. Put the lamb on the third rack down from the top and the tray of potatoes on the rack directly below, then move the potatoes higher to crisp up while the lamb rests.

How long should the lamb rest before carving?

At least 30 minutes, covered loosely with foil. Resting lets the juices redistribute through the meat, so the lamb carves tender and stays succulent rather than losing its juices on the board. Use the time to crisp the potatoes.

Can I add wood smoke to roast lamb in the Charlie Oven?

Yes. Add a small piece of oak wood to the lumpwood charcoal for a subtle smoky flavour that suits lamb well. Keep it to a small piece so the smoke stays in the background behind the garlic and rosemary.

Outdoor Cooking & Charcoal Oven Recipes / Lamb

Roast leg of lamb with roast potatoes cooked in the Charlie Oven

Cooked in the Charlie Charcoal Oven

Easter Leg of Lamb with Roast Potatoes

Name: Easter Leg of Lamb with Roast Potatoes
Prep time: 2 h 15 min
Cook time: 45 min
Yield: 6 to 8
Cuisine: British
Ingredients: 1 leg of lamb (approximately 2 to 2.5kg); Salt; Pepper; 8 to 10 cloves of garlic; 6 sprigs Fresh rosemary; 2 tbsp Olive oil; 1.5kg Potatoes, For the roast potatoes; 2 tbsp Olive oil, For the roast potatoes

Garlic and rosemary tucked into lamb, with potatoes catching the drippings as they roast alongside. A generous Easter lunch from Charlie, though no one needs to wait for Easter to cook it. Rest the lamb, carve and make sure the potatoes get their share of the juices.

Neil QuickCo-founder, Charlie Oven

Roast

Prep2 hr 15 min

Cook45 minutes plus resting

Serves6 to 8

DifficultyEasy

Oven temperature200°C (390°F)

RackLamb on the third rack down from the top, with a second rack directly below holding a roasting tray for the potatoes

CharcoalThree quarters of a football of good quality lumpwood charcoal

Ingredients

1 leg of lamb (approximately 2 to 2.5kg)
Salt
Pepper
8 to 10 cloves of garlic
6 sprigs Fresh rosemary
2 tbsp Olive oil
1.5kg Potatoes, For the roast potatoes
2 tbsp Olive oil, For the roast potatoes

Equipment

Everything used in this recipe. Already have Charlie? Add the accessories in one go.

Charlie Charcoal Oven$6,400.00Choose your oven, Charlie Charcoal Oven
Charlie Oven Cooking Rack$300.00

Method

Setting up Charlie

Create a pyramid of lumpwood charcoal on the fire grate. Light one natural firelighter and place it near the base of the charcoal. Open all air vents fully and close the door. The oven takes around 30 minutes to reach 200°C (390°F). Once up to temperature, close the bottom vent to stabilise the heat. Place the lamb on the third rack down and the potatoes on the rack below. Close the door and maintain a steady 200°C (390°F) throughout the cook by adjusting the top vent as needed.

Remove the lamb from the fridge at least 2 hours before cooking to bring it to room temperature.
Using a sharp knife, make deep incisions all over the lamb. Push a clove of garlic and a small sprig of rosemary into each slit.
Rub the lamb well with olive oil, then season all over with salt and pepper.
Light the Charlie Oven by creating a good pyramid of lumpwood charcoal on the fire grate. Light one natural firelighter and open all vents fully. Leave for 30 minutes until the oven reaches 200°C (390°F), then close the bottom vent.
Place the lamb on the cooking rack at the third level down from the top. Place a roasting tray with potatoes on the rack directly below to catch the lamb drippings.
Close the door and cook for approximately 45 minutes for pink lamb (adjust to preference).
Remove the lamb from the oven, cover loosely with foil and rest for at least 30 minutes before carving.
While the lamb rests, move the potatoes to a higher rack to crisp up if needed.

Tips

Bringing the lamb to room temperature before cooking is essential for even results: cold meat straight from the fridge will cook unevenly. Use a meat thermometer for target doneness: 55°C (130°F) for rare, 60°C (140°F) for medium-rare, 65°C (150°F) for medium. The Charlie Oven is roughly 2.5 times the size of a standard domestic oven, so you can easily cook the lamb, potatoes, and vegetables all at once. Adding a small piece of oak wood to the charcoal gives a subtle smoky flavour that pairs beautifully with lamb. Resting the meat is just as important as the cook itself. It allows the juices to redistribute for a tender, succulent result.

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

What internal temperature should leg of lamb reach?

Use a meat thermometer in the thickest part: 55°C (130°F) for rare, 60°C (140°F) for medium-rare and 65°C (150°F) for medium. Around 45 minutes at 200°C (390°F) gives pink lamb, so check towards the end and adjust to your preference.
Why do the potatoes go on the rack below the lamb?

So they catch the drippings as the lamb roasts. Put the lamb on the third rack down from the top and the tray of potatoes on the rack directly below, then move the potatoes higher to crisp up while the lamb rests.
How long should the lamb rest before carving?

At least 30 minutes, covered loosely with foil. Resting lets the juices redistribute through the meat, so the lamb carves tender and stays succulent rather than losing its juices on the board. Use the time to crisp the potatoes.
Can I add wood smoke to roast lamb in the Charlie Oven?

Yes. Add a small piece of oak wood to the lumpwood charcoal for a subtle smoky flavour that suits lamb well. Keep it to a small piece so the smoke stays in the background behind the garlic and rosemary.