Easy Tips to Roast Lamb with a La Caja China

How to Roast a Lamb Leg

How to Roast a Lamb Leg

Do you know how to roast a lamb leg?  A roast leg of lamb is the perfect family meal for Sunday dinner. There are a variety of recipes for roasting a leg of lamb but let us share with you a simple method that results in a delicious and tasty roast lamb dinner.

Its simplicity brings out the wonderful flavour of the lamb and it never fails to please everyone.

How to Roast a Lamb Leg

When buying your leg of lamb you may wonder what size you will need. This will depend on how many people you are going to have for your meal.

A 6 pound (2.70kg) leg of lamb will feed about 8 – 10 people so you can judge by this what weight you will need for your meal. For a smaller number of people you will need a smaller joint of meat. Your butcher will even sell you half a leg if it is just for 2 people, so ask him for what you need.

You can either leave the bones in or remove them yourself which is quite easy but a good butcher will do this for you if you ask him.

Before cooking your lamb, dry it well with paper towels as this will help it to brown well when cooking.

Brush your leg of lamb with melted butter or a mix of butter and oil. There is no need to add any more fat as lamb is a very fatty meat and will have enough fat of its’ own to produce a very tasty roast.  If you are not comfortable using butter and oil, you can choose your own marinade for your lamb.

Roasting a Lamb Using Your La Caja China

If you opt to roast a lamb using your La Caja China, then follow the instructions below:

1. Place Lamb between the racks and tie using the 4 S-Hooks.

2. Place Lamb inside the box Ribs side down, connect the wired thermometer probe on the leg, be careful not to touch the bone.

3. Cover box with the ash pan and charcoal grid.

4. Add 16 lbs. of charcoal for Model #1 Box or 18lbs. for Model #2 Box and light up.

5. Once lit (20-25 minutes) spread the charcoal evenly over the charcoal grid.

6. Note down the start of your cooking time.

7. After 1 hour (1st hour) open the box flip the Lamb over (ribs up) close the box and add 9 lbs. of charcoal.

8. After 1 hour (2nd hour) add 9 lbs. of charcoal.

9. Do not add any more charcoal; continue cooking the meat until you reach the desired temperature reading on the thermometer.

Use these as your basis:  Fresh Lamb: Rare 140, Medium Rare 145, Medium 160, Well Done 170

But remember – do not open the box until you reach the desired temperature.

La Caja China Model #3 Lamb Roast Instructions

Now, if you have a model #3, then you must follow these steps below:

1. Place Lamb on the rack, fatty side down.

2. Place tray with meat inside the box.

3. Cover box with the ash pan.

4. Add 5 lbs. of charcoal and light up.

5. Once lit (20-25 minutes) spread the charcoal evenly over the tray.

6. Note down the start of your cooking time.

7. After 1 hour (1st hour) open the box flip the meat over, connect the wired thermometer probe in the center of the meat, close the box and add 4 lbs. of charcoal.

8. Continue to add 4 lbs. of charcoal every hour until you reach the desired temperature on the meat thermometer.

You don’t have to be an expert to know how to roast a lamb leg – with your La Caja China roaster, things will be easier and more convenient!