Cruising on my motorcycle on the beautiful Mornington Peninsula in Australia, I bought a leg of lamb to barbecue on my Weber kettle BBQ. High heat, followed by slow cooking with a hint of smoke is the secret. See how juicy this leg of lamb is, complete with a feta cheese and semi sundried tomato stuffing. You could also make this recipe in a standard oven without the smoke. There is simply no better way to cook a leg of lamb then this process in a BBQ.
You can do this in a normal oven, of course you won't have the smokey flavour but still have a succulent and juicy lamb using this slow cooking method.
The great part about these style BBQ is that the heat naturally dies down, as it dies down the meat cooks slower and also rests at the same time. This is the secret to a perfect lamb.
Once you take the lamb out of the BBQ to rest, it will still go up in temperature from the internal heat, about 40°F - 5°C. Therefore it's still cooking. If using a meat thermometer, take that into consideration.