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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Slow Grilled Mediterranean Lamb Leg

Go on a culinary journey to the Mediterranean with this tantalizing recipe for a tender lamb leg that’s packed with flavor.

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Cooking for 5 people


  • 1 boneless leg of lamb (about 3–4 lb)
  • ½ cup olive oil, divided into two
  • 1 tbsp. kosher salt
  • 10 cloves garlic, crushed
  • 5 tbsp. za'atar seasoning

1 Food Prep

Make sure you remove the lamb from your fridge 30 minutes before cooking.

Drizzle the lamb leg with half of the olive oil, massaging onto both sides. Then sprinkle the salt evenly over both sides.

In a bowl, combine the remaining oil, za’atar and crushed garlic to make a paste. Smear the paste onto the lamb leg.

2 Grill Prep

Fuel: We recommend Kingsford® Low & Slow Briquets

Method: Two-Zone Method

Temp: 300–350°F

3 The Cook

  • When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.

  • Place the lamb in the middle of the grill, over the indirect heat.

  • Adjust the vents to maintain a grill temperature of 300–350°F, and cook the lamb for approximately two hours, or until ready (145°F internal temperature on a meat thermometer).

  • Remove the lamb from the grill and cover loosely with foil. Rest for at least 15 minutes before slicing.

Recipe created by Hardcore Carnivore Jess Pryles on behalf of Kingsford® Charcoal.

For safe meat preparation, reference the USDA website.

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