Go Back

Lamb Leg Roasted on a Tripod


Lamb Leg

  • Whole leg of lamb with shank
  • 1 garlic clove sliced optional
  • 4 rosemary sprigs
  • 1 small bunch of thyme chopped
  • 1 Tablespoon oregano
  • 2 Tablespoon cayenne pepper
  • Salt and pepper


  • 4 Tablespoons of salt
  • 2 oz red wine vinegar
  • 1 Buddha’s hand zest or lemon zest
  • 1 shallot minced
  • 1 oz  tarragon chopped
  • 1 small bunch parsley chopped
  • 3 sliced Thai chili peppers
  • 1 teaspoon cayenne pepper
  • 1 Tablespoon oregano
  • 1 cup water


  • 1 acorn or other squash
  • Small handful of salad greens pictured are dandelions
  • 1 ½ cups chestnuts
  • ¼ cup ricotta cheese
  • 1 oz micro greens
  • Olive oil


For the Brine

  • Add salt, minced shallots, chopped tarragon and parsley, sliced Thai chilis, cayenne pepper, oregano, red wine vinegar, Budda hand zest  in a cup container, then add the water. The brine is better if made the day before so flavors can develop.

Lamb Leg Seasonings

  • Shell and slice garlic into small chunks.
  • Roughly chop rosemary and thyme.
  • Make small diagonal slits across leg and then crosshatched.
  • Rub with salt and pepper extensively.
  • Insert garlic cloves (optional) and rosemary and thyme sprigs into slits.
  • Lightly dust with oregano and cayenne pepper.
  • Use a large meat hook to puncture through top half of shank and two muscle groups to ensure a strong hold.

Squash Salad

  • Slice acorn squash ¼” thick and then score each chestnut without cutting into flesh.
  • Roast chestnuts until they crack open (about 15-20 min) while turning to prevent burning. Cool the chestnuts, then peel. Reserve the chestnut meat.
  • Pan roast slices of acron squash on low heat until cooked through and reserve.

Roasting The Leg on a Tripod

  • Hang on tripod over the fire.
  • Make certain coal or wood is evenly distributed and not too hot as leg needs to roast slowly.
  • Add coals when necessary.
  • Splatter with brine every 20 min a few teaspoons at a time on all sides.
  • Rotate if possible.
  • Alternative: If using an oven be sure to cover with tinfoil and roast at a low temperature.  At the end, turn your oven high for 10 minutes to brown and crisp the surface.
  • When lamb leg reaches 120-130⁰ F in the center of the muscle remove from heat.
  • Allow the lamb leg to rest after it comes to temperature for 15 minutes before slicing.

Finish and Serve

  • The outside of the leg will be more well done than the inner. Be sure to use the meat thermometer to determine rare to medium, or well done temperatures.
  • Reheat squash slices in a hot pan before plating.
  • Plate greens first, then squash and parsley.
  • Season squash with oil, salt and pepper.
  • Garnish with ricotta cheese, micro greens and roasted chestnuts.
  • Thinly slice lamb leg.
  • Drizzle with ½ teaspoon of brine.