Slow-cooked shredded lamb leg. Served in warm flatbreads with salad and tzatziki. 

Why is lamb leg good for slow cooking? 

Lamb leg is ideal for slow cooking because it has a good amount of fat and connective tissue, which breaks down during the long cooking process. This makes the meat tender, juicy, and full of flavour, perfect for dishes like pulled lamb or stews.

How to prepare lamb leg?

Start by trimming excess fat from the lamb leg, removing any large chunks or silver skin but leaving a thin layer for flavour and moisture. Lightly score the fat in a crosshatch pattern to help render it during cooking and allow the marinade to penetrate more effectively. 

Why should you marinate lamb leg? 

Marinating lamb leg overnight allows the flavours to deeply penetrate the meat, enhancing its taste and tenderness. The extended time helps break down the meat's fibres and lets the marinade ingredients fully infuse, resulting in a more flavourful and well-seasoned dish.

What is the temperature for slow-cooked lamb?

Slow-cooked lamb leg should reach 100°C to ensure the meat becomes tender and easy to shred. At this temperature, the collagen and connective tissue in the lamb break down, resulting in a juicy, well-cooked texture that's perfect for dishes like pulled lamb.

We recommend using a wireless probe like RFX MEAT to monitor the internal temperature of your lamb as it cooks — plus, RFX comes with an air probe for keeping an eye on your pit temperature, too. With low and slow cooks, it’s ideal to be able to check in and make sure your pit temperature is staying on track, and your meat is slowly coming up to temperature. Once it comes to temperature, check it all over with a Thermapen and make sure there is little resistance. 

When setting up your RFX MEAT, make sure to insert the probe in the correct place for accurate results. You’re aiming for the centre of the leg and the thickest part, being careful to avoid the bone. 

How long to rest lamb leg?

Continue to monitor the internal temperature of your lamb as it rests. You want the temperature to come down to at least 50 °C to prevent from losing moisture when serving. It should take at least an hour for the meat to finish resting and drop to the optimal temperature. 

What to serve with pulled lamb?

Pulled lamb pairs wonderfully with sides like creamy mashed potatoes, roasted vegetables, couscous, or flatbreads. You can also serve it with fresh salads, such as coleslaw or a Mediterranean salad, and complement it with sauces like tzatziki or a rich gravy.

What equipment do you need to make pulled lamb? 

Deflector plates
Deflector plates will prevent the meat from being exposed to direct heat and prevent flare-ups.

Wireless meat thermometer 

RFX is the perfect wireless system for monitoring the temperature of your cook. The RFX MEAT probe features unrivalled radio frequency technology, which blasts the readings through your BBQ lid for accurate wireless monitoring. The kit also comes with an air probe for monitoring your pit temperature — perfect for keeping low and slow cooks like pulled lamb on track. 

Pit temperature control fan

Pit temperature is crucial for getting the results you want over fire. But tending to the BBQ can be a hassle, especially for low and slow dishes. The Billows BBQ Control Fan works alongside your RFX system to automatically inject air into the BBQ every time the temperature drops. Simply connect Billows to your RFX GATEWAY and BBQ, use the ETI app to set your desired pit temperature, and monitor the progress from your device.  

Meat claws 

Meat claws will help to shred the meat more quickly and easily. But you can also use forks or your hands if you prefer.

INGREDIENTS

Serves 10

• Lamb leg
• Flatbreads

For the marinade

• 70ml oil
• 4 garlic cloves
• 1 small white onion
• 1 lemon 
• 2 tsp dried oregano
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp black pepper
• 1 tsp sugar
• 3 tbsp salt

For the tzatziki

• 500ml yoghurt 
• ½ cucumber 
• Dill 
• 1 lemon
• 1 tsp sugar 

For the salad

• ½ cucumber
• 2 red onions, cubed
• 3 tomatoes, cubed 
• Fresh parsley, finely chopped 
• 1 lime 
  
  
  

Method 

• Combine the ingredients for the marinade and blend thoroughly.
• Place the lamb on a board, score about an inch deep both vertically and horizontally. You can also use this time to remove any excess fat you don't want on the meat. 
  
  
• Once scored generously, rub the marinade all over the meat. Make sure to cover the meat and get the marinade into all the cuts you've made. Place in the fridge to marinade overnight. 
  
  
• On the following day, before setting up your grill, take the meat out of the fridge and set aside. 
  
  
• Set up Billows to bring your grill up to 150 °C. Use deflector plates to prevent the meat from being exposed to direct heat. 
  
  
• Insert the RFX MEAT probe into the thickest part of the meat, avoiding the bone. Once the BBQ is up to temperature, place the meat on the grill and close the lid. 
  
  
• Use the ETI app to set the temperature on the RFX MEAT probe to 75 °C. Turn it every hour or so whilst waiting for the meat to reach temperature. 
  
  
• Once it reaches temperature, wrap the meat up in foil, reinsert the RFX probe and place it back onto the grill. Change the temperature on the RFX alarm to 100 °C. 
  
  
• To make the tzatziki, empty the 500ml of yoghurt into a bowl and grate half of the cucumber into it using microplane or box grater. 
  
  
• Add the juice of half a lemon, sugar, a pinch of dill tips or fresh dill and some salt to taste.
  
  
• Slice the leftover cucumber in half and remove all the seeds and pulp. Slice into cubes and combine with the red onion, tomatoes and parsley. Add some lime juice and salt to taste. 
  
  
• Once the lamb is at 100 °C internal temperature, probe with your Thermapen to make sure it’s done all over, feeling to make sure there’s little resistance as you go.
  
  
• Let the pork rest for at least an hour, continuing to monitor the temperature using RFX until it drops to around 50 °C. 
  
  
• Shred the meat and serve in warm flatbreads with the tzatziki and salad. Enjoy.