BBQ Spatchcock Lamb BBQ Spatchcock Lamb

BBQ Spatchcock Lamb

A bone-in or boneless lamb leg joint marinated overnight in the fridge with fresh rosemary and garlic then cooked on the BBQ.

prep time
15 mins

cook time
40 minutes

6 people

  • Energy


  • Fat


  • Saturates


  • Carbs


  • Sugars


  • Fibre


  • Protein


  • Salt



  • 1 lean boned ½ lamb leg joint - either buy boned or ask your butcher to remove the bones
  • 5 sprigs fresh rosemary
  • 3 garlic cloves, peeled and crushed
  • 150ml white wine


  1. Take a lean boned lamb leg joint or use a boned and rolled shoulder joint, remove the string and lay flat.
  2. Place the flat joint into a dish and add the rosemary, garlic and seasoning. Rub into the lamb then pour over the white wine. Cover and leave to marinade in the fridge for 1-2 hours.
  3. Remove from the marinade and thread metal skewers criss-crossing through the meat to keep flat. Cook on a lidded or covered barbecue - place flat onto the barbecue grid not too close to the coals, turning frequently for about 35-40 minutes.
  4. Alternatively place directly onto the shelf in a preheated oven (place a tray underneath to catch the drips) for about 35-40 minutes until browned on the outside and still a little pink in the centre.
  5. Serve cut into large chunks with potatoes and salad.