How to cook a lamb roast in a barbecue

Cooking a lamb roast in a covered barbecue is just a little different to the way you’d cook it in your oven. You prepare the it in just the same way, but you use ‘indirect cooking’ to roast the meat. Indirect cooking simply means there is no heat directly under the meat as it cooks.

Cooking a lamb roast in a hooded barbecue

  1. Preheat the barbecue 200ºC (the burners should be set at medium). Determine the weight of the roast and brush it lightly with oil. Season with salt, pepper and flavourings.
  2. Place the lamb in the centre of the barbecue. Turn the burners directly under the meat off. The remaining burners are left on to conduct and circulate the heat around the roast.
  3. Close the lid and roast for the recommended cooking time (see below chart). For ease and accuracy use a meat thermometer.
  4. Remove roast when cooked to desired degree. Transfer to a plate, cover loosely with foil and rest it in a warm place for 10-20 minutes before carving. Carve the roast across the grain to ensure tenderness

Cooking a lamb roast in a kettle barbecue

  1. Preheat the kettle barbecue according to the cooking guide that comes with it. As a general rule, heap about 25 heat beads in rails on each side of the barbecue. Light the beads and allow them to develop to a fine, white ash stage (this takes about 30 minutes).
  2. Determine the weight of the roast and brush it lightly with oil. Season with salt, pepper and flavourings.
  3. Add the lamb roast to the kettle barbecue and close the lid. Roast for the recommended cooking time (see below chart). For ease and accuracy, use a meat thermometer.
  4. Remove roast when cooked to desired degree. Transfer to a plate, cover loosely with foil and rest it in a warm place for 10-20 minutes before carving. Carve the roast across the grain to ensure tenderness.

Tips for cooking a roast in a barbecue

  • Avoid lifting the barbecue lid too often (you lose about 10 - 15°C each time). To boost the temperature during roasting in a kettle barbecue, add 6 to 10 heat beads on each side at 1 hour intervals.
  • Avoid ramping up the flame directly under the meat when adjusting the heat as this dries the roast out (giving it a tough under-side).

 

Cooking chart for roasting beef or lamb in a barbecue

 

Lamb

Lamb round or topside roasts, lamb rump

200ºC

20 mins
per 500g

25 min
per 500g

30 min
per 500g


Rack of lamb

200ºC

20-25 min
total regardless of weight

30-35 min
total regardless of weight

40-45 min
total regardless of weight

Leg or shoulder (bone in), easy carve leg or shoulder

180ºC

25 min
per 500g

30 min
per 500g

35 min
per 500g

Rate this Article

Give a rating

From The Community

Henrik Pedersen
Mar 07, 2017 #

the site was/ is very helpful especially to the cooking temperature and time per weight. We used one of the recipes when company was over.

See more replies to this post
Trevor Lucas
Jan 13, 2016 #

Very helpful, we do all our meat outside on the Weber, gives a better taste and doesn't smoke out the kitchen

See more replies to this post
John
May 31, 2015 #

Thankyou, always good to see if Im doing things right and get some new ideas

See more replies to this post
Pamela
Jan 17, 2014 #

Useful I wouldn't have thought about turning off the centre burner

See more replies to this post
Ian
Jan 16, 2014 #

I'll give it 15/10

See more replies to this post
Sign into your account
You must be logged in to complete this action.
Sign in using your Facebook account

The fastest and easiest way to sign into your account.

Sign in with Facebook