Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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Kingsford® Signature Flavors

Signature Flavors infuse your grilling experience with rich, full-bodied flavor and aroma that’s been known to cause some serious neighbor envy.

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An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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How to Pellet Grill Leg of Lamb

Fire up this versatile cut in a pellet grill for maximum slow-cooked flavor.

Let's get grilling


In a medium saucepan, combine 4 cups of water with the salt, sugar, bay leaves, cloves and cinnamon stick. Heat the solution until the salt and sugar dissolve. Allow the solution to cool and add it to the remaining water. Remove any silver skin from the lamb with a sharp knife. Submerge the lamb in the brine and allow it to rest in the refrigerator for 24 hours.


Place all wet seasoning ingredients except the olive oil in a blender, and pulse until you have a wet paste. If needed, add water one tablespoon at a time to loosen up the mixture. Add the olive oil and pulse the blender to combine it with the other ingredients.


Remove the lamb from the brine and pat dry. Discard any leftover brine. If desired, cut small slits in the lamb and insert the garlic slivers just below the surface of the meat.Fashion the lamb into a football-shaped roast, using butcher’s twine to tie it together. Brush a layer of the wet seasoning on the outside of the lamb to coat. You may have some of the wet seasoning left over.


Preheat your pellet grill to 325°F. Place the roast into your pellet grill, and cook until it reaches an internal temperature of 145°F. This should take about 30 minutes per pound.


Remove the lamb, wrap tightly in foil, and allow it to rest for about 10 minutes. Then unwrap, remove the butcher’s twine and serve.

Cooking for 6 people


  • boneless leg of lamb
  • garlic, slivered (optional)
    6 cloves
  • salt
  • pepper
  • butcher's twine


  • salt
    1 cup
  • sugar
    ¼ cup
  • water (4 cups divided)
    1 gallon
  • bay leaves
  • black peppercorns
    2 tablespoons
  • cinnamon stick
  • cloves

Wet Seasoning

  • fresh mint
    1 cup
  • fresh parsley
    1 cup
  • garlic
    10 cloves
  • lemon (zest and juice)
  • olive oil
    ½ cup

For safe meat preparation, reference the USDA website.

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