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Succulent Fusion Lamb

In a rich sauce

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This is a richly spiced 'fusion' of Asian and European flavours. It's also an extremely easy lamb dish that is ideal for the Grady or Wrangler BBQ & Offset Smoker.
Prep time
3 (for marinading)
Cook time
3 to 4 hours
10 - 12
Heat Beads® 20kg Hardwood Lump Charcoal
Best cooked on
Grady Offset Smoker & BBQ


2.7 – 3.6Kg Lamb Leg

6 cloves garlic, thinly sliced

Fresh ginger, 6 thin slices

Glaze Ingredients

1/4 Cup Worcestershire Sauce

1/4 Cup Soy Sauce

1/4 Cup Brown Sugar

3 Tbsp Dijon Mustard

2 Tbsp Mustard Powder

3 Tbsp Lemon Juice

3 Tbsp Vegetable Oil

3 cloves Garlic (minced)

1 Tbsp grated Fresh Ginger

Salt and Pepper

  • Score lamb 2.5cm deep.

    Score lamb 2.5cm deep.

  • Insert garlic and ginger into each slit.

    Insert garlic and ginger into each slit.


  1. Score the lamb 2.5cm deep and insert garlic and ginger into each slit.

  2. Make the glaze. Mix Worcestershire, Soy, Brown Sugar, Dijon, Mustard Powder, Lemon Juice, Oil, Garlic and Ginger in a small saucepan.

  3. Heat until the sugar has dissolved. Cook until glaze is thickened stir frequently (about 3 minutes). Remove from heat and season. Cool.

  4. Put the lamb into roasting pan and cover with 1/2 the cooled glaze mixture. Make sure the entire lamb is covered. Marinate in fridge for at least 3 hours.

  5. Preheat smoker to indirectly cook at 110ºC. Place an aluminium tray under where your meat will sit.

  6. Place meat on the grill above the tray. Cook for around 3 – 4 hours. Remember to check the temperature and refresh your coals during the cook (check every hour).

  7. In the last hour of cooking, brush your left over glaze over the meat several times.

  8. Check meat temperature after 2 hours, it should be about 70ºC (medium) but cook to your liking!

  9. Take off heat and rest for 15 minutes. Use last of the glaze to coat the meat one more time.