Succulent Fusion Lamb
Recipes / Lamb

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 Tom Tom BBQ & Offset Smoker.
Prep time
Cook time
2 to 2.5 hours
10 - 12
Heat Beads® 20kg Hardwood Lump Charcoal


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

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

  5. Preheat smoker to indirectly cook at 180ºC. Place an aluminium tray under where your meat will sit.

  6. Place meat on grill above tray. Cook for around 2 – 2.5 hours. Remember to check 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.