A quick cruise on my M50 bike on the beautiful Mornington Peninsula in Australia, to buy a leg of lamb then to barbecue it on my 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 sundried tomato stuffing. All the details, cooking temperatures etc are on my website, check them out. You can also make this in a standard oven without the smoke. There is simply no better way to cook a leg of lamb.