Dilled Leg of Lamb
Christina Holmes
PUBLISHED May 1, 2025
Grilling a bone-in leg of lamb yields dramatic results with very little effort. Cooked the entire time over indirect heat, it will develop a beautifully browned—and delectable—crust. Since it’s impossible to cook this funky- shaped cut to the same doneness throughout, your best bet is to take it off the grill when the lowest temperature is about 5°F shy of the doneness you prefer for lamb; that way, you’ll end up with lamb at pretty much all levels of doneness, all of it juicy. If you have a choice, buy the leg without the shank, which doesn’t take that well to grilling and adds expense. You can also buy half-legs of lamb; the butt half is preferable. Plan on cooking times for a 3- to 4- pound half-leg to be about two-thirds of what they are for a whole leg.
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