Lamb thighs on the grill

Large pieces of meat are perfect to fry low & slow on the grill and a leg of lamb is no exception. If you have never tried, it is perfect to try during the Easter holidays or on another occasion you have a few hours free.

Step 1. Lamb thighs with or without bones?

Decide if you want to grill lamb thighs with bones or bone out the thigh and grill it like a roast lamb. Both varieties are very good, the advantage of frying it on the bone is that it often becomes even juicier and the advantage of frying out before grilling is that it becomes easier to "trans" (cut) when serving and but get very nice slices.

2. Remember to temper the meat on the leg of lamb.

No matter what you are grilling or roasting meat, it is best if you take it out so that it can reach room temperature before you start grilling it. Since the lamb thigh is large, it can be done 2-3 hours before you start the baking process

Season lamb legs with salt, pepper, garlic and more

The most important thing is good with salt and pepper. Many people are very fond of cutting small holes in the thigh and stuffing in garlic clove which is very good. You can use other spices, but if you are going to use some fresh herbs, we recommend adding it in a form of herb marinade / chimicurry after the leg of lamb has been grilled to prevent it from being burnt.

4. Grilling of lamb thighs

When grilling a whole leg of lamb, it is important to have a good time. It is best to burn the whole leg of lamb on high heat first so that it has a nice and golden crust. Then you put the leg of lamb on an indirect heat and turn down the temperature on the grill. It can now be grilled at between 70-150 degrees depending on how much time you have

5. Baking temperature and time

We always use a roasting thermometer when roasting large pieces of meat, then we have good control. The easiest and best way is to use a digital cooking thermometer. The lamb thigh should be at about 60 degrees after it has finished resting in our opinion. If you fry at a high temperature, the leg of lamb will rise several degrees after you take it off the grill and if you fry at a low temperature, it will not rise as many degrees.

6. Resting lamb thighs

Many cheat here, but let the lamb thigh rest for a minimum of 15 minutes and preferably 30 minutes. Feel free to cover it so that it stays warm, and then it can be "kissed" on the grill just before serving to the extra good grill taste and heat

7. Serving of lamb thighs

Cut the leg of lamb into fine slices and serve with a good sauce such as the herbal sauce chimicurry and baked root vegetables.

Good luck:)