Barbecue Butterflied Leg of Lamb



  • 1 cup ketchup
  • 1/4 cup Worcestershire sauce
  • Few drops Tabasco sauce
  • 1 teaspoon chili powder
  • 1 cup water
  • 1/4 cup brown sugar, firmly packed
  • 1 teaspoon celery salt
  • 1 teaspoon salt


  • 1 (6 pound) leg of lamb, boned trimmed and butterflied


  1. Marinade: Combine ingredients in a 2-quart pan. Bring to a simmer, but do not boil.
  2. Lamb: Remove Marinade from heat and pour over lamb.
  3. Marinate overnight in refrigerator.
  4. Barbecue lamb 8 to 10 inches from hot coals for about 50 minutes, turning often and basting every 10 to 15 minutes. DO NOT OVERCOOK. It should be crisp on the outside and pink inside.

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