It is possible to cook a large piece of meat successfully on a barbecue, and the Christmas turkey can also be cooked in this way. This technique works best with a covered barbecue, which gives an indirect, reflected heat and much greater temperature control.
Place the joint on the grill, with a drip pan underneath to catch the juices, and adjust the air vents to ensure very slow, even cooking. Check the coals from time to time and add more charcoal gradually if it seems necessary. The cooking times are approximately the same as when you are using an oven, although they can be quicker. This is because
temperatures fluctuate in a barbecue and may become a good deal higher than they would be in an oven. If you are in any doubt, especially with poultry, use a meat
thermometer to check the joint's inner temperature.
An excellent method of cooking a whole leg of lamb is to butterfly bone it. The joint is opened out like a book and the meat takes less time to cook.
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