Low and slow on the Kamado Joe, built for deep crust, tenderness, and a sticky honey finish — just in time for your Australia Day lamb.
The leg of lamb is rubbed with cumin and smoky chipotle for warmth and depth, then cooked open in the Kamado to build serious colour before being braised until spoon-soft and pull-apart tender.
It goes back into the Joe for a generous honey glaze, caramelising into a glossy, sticky finish with big, bold flavour.
This is slow-roasted lamb perfection — rich, deeply flavoured, and made for sharing.
