A whole bone-in leg of lamb with shank is a delicious and impressive cut of meat that is perfect for a special occasion dinner. The shank adds flavor to the meat as it cooks, and it can also be used to make a delicious lamb stew or soup after the roast is carved.

The size: A whole Sun Raised Foods bone-in leg of lamb with shank will weigh a little more than 7 pounds, so it will feed a crowd of 6-8 people.

Cooking Tips: 

Score the outside fat layer of your leg of lamb. In a blender, mix the ingredients for the Herb Marinade (below) until smooth. Place your leg of lamb into a food safe bowl and pour marinade over top. Place in the fridge to marinate for at least 4 hours but ideally overnight.

MARINADE

• 1 cup of White Wine

• ½ of a White Onion cubed

• 2 tbsp of Sea Salt

• 1 tbsp of Black Pepper

• 10 Garlic Cloves

• 2 tsp of Red Chili Flakes

• 2 tsp of Oregano

• 2 tsp of Thyme

• 2 tsp of Rosemary

• 2 Lemons juiced

• 2 tbsp of Oil

Complete recipe at https://overthefirecooking.com/herb-marinated-hanging-leg-of-lamb/

Using hardwoods (oak, hickory, cherry, apple, etc…), build a campfire and allow to breakdown for 30 minutes before cooking.

BRINE

• 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

• 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.

• 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.

• 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.

• 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!

Complete recipe at https://overthefirecooking.com/hanging-lamb-leg/