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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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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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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Recipes

Pellet Grill Leg of Lamb

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

Grill-friendly weather alert! It’s the perfect week to make brisket *weather forecast provided by Openweathermap.org
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Cooking for 6 people

Ingredients

  • 1 boneless leg of lamb
  • 6 cloves garlic, slivered (optional)
  • salt
  • pepper
  • butcher's twine
  • 1 gallon water (4 cups divided)

Brine

  • 1 cup salt
  • 0.25 cup sugar
  • 3 bay leaves
  • 2 tbsp black peppercorns
  • 1 cinnamon stick
  • 8 cloves

Wet Seasoning

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

1 Food Prep

  • In a medium saucepan, combine 4 cups of water with the brine ingredients. Heat the solution until the salt and sugar dissolve. Allow the solution to cool, then add it to 12 cups of water.

  • Remove any silver skin from your lamb with a sharp knife, then submerge your 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 tbsp. at a time to loosen up the mixture. Once you have a wet paste, add the olive oil and pulse the blender to combine it with the other ingredients.
  • Remove your lamb from the brine and pat it dry. Discard any leftover brine.
  • If you like, you can cut small slits in the lamb and insert garlic slivers just below the surface of the meat. Shape your lamb into a football-shaped roast, using butcher’s twine to tie it together. Then, brush a layer of the wet seasoning on the outside of your lamb to coat it. You may have some of the wet seasoning left over.

2 Grill Prep

3 The Cook

  • Place the thermometer probe into the thickest part of your lamb, and position it at the center of your pellet grill. 
  • Cook it until it reaches an internal temperature of 145°F. This should take about 30 minutes per pound.

  • Once your lamb reaches the internal temp, remove it from your pellet grill, wrap it tightly in foil and allow it to rest for about 10 minutes. Then, unwrap your lamb, remove the butcher’s twine and serve.

For safe meat preparation, reference the USDA website.

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