Grilled Leg of Lamb with Herbs

A whole grilled leg of lamb is a great cut of meat for any occasion, even small ones, as leftovers are great sliced for sandwiches and other things. Here, Chef Ben Spangler demonstrates a great dinner with leg of lamb stuck with garlic and rosemary, and grilled over coals, with a salad of celery and mushrooms, and a side of charcoal-roasted butternut squash.

One thing to know about the recipe, and Shepherd Song grass-fed lamb and goat in general, is that garlic is optional, and often unnecessary with our product. A lot of times with lamb, garlic is used with a heavy hand, and can cover up the flavor of the meat. With grass-fed lamb, the taste is much more mild and nuanced than, say, lamb from New Zealand, which is often a by-product of the wool industry, and has a stronger flavor from an unnatural diet. If you must, reach for the garlic, but know that you don’t have to.

This recipe is by Chef Ben Spangler. Hailing from Minnesota, Ben draws from his Midwestern roots to create dishes that are unpretentious and delicious. Ben has competed on national television for the Food Network and appeared on local Minneapolis food networks. He is currently executive chef at Mercy in Minneapolis.

Looking to buy lamb or goat online? Shepherd Song Farm: Grass to table. We raise lambs & goats traditionally, humanely and sustainably. 100% Grass Fed, Pasture Raised, Never Confined, no Hormones, Grains or Animal Byproducts. Born, raised and processed in the U.S.A. Good for you and good for the environment.

More Grilled Lamb Recipes

Grilled Lamb Shanks with  Greens and Mushrooms

Grilled Goat Loin Chops

Grilled Lamb or Goat Heart