Cooking with Lamb

IMG_8590    from, Nov. 12, 2017, Derek Wolf

Hanging Lamb Leg Ingredients

  • 1 whole lamb leg
  • 4 tbsp of olive oil
  • 4 tbsp of paprika
  • 4 tbsp of cumin
  • Salt & pepper


Brine Ingredients

  • 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


  • Using hardwoods (oak, hickory, cherry, apple, etc…), build a campfire and allow to breakdown for 30 minutes before cooking.
  • While fire is burning down, season lamb leg with olive oil first, then add paprika, cumin, salt & pepper to taste. Make sure to cover lamb leg thoroughly with seasoning.
  • 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 3 minutes. The lamb will have various cook temperatures with it becoming more rare near the bone. Serve immediately after resting!
  • Enjoy the delicious lamb leg!



Four Hills Farm lamb

grilled rack of lamb and fennel

“Cooking with Lamb”  with Four Hills Farm and guests!

Whole Foods writer Molly Seigler blogs regularly about lamb at  For recipes, tips about selecting lamb, and cooking possibilities, read this blog.


We add recipes that we love and ask chefs to guest host a recipe.

Here is what Tim Farmer made with our lamb merguez sausage.  The Cooking Show, Tim Farmer’s Country Kitchen, aired on CKYT on October 19, is on youtube now.

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