Looking for a fun and unique way to cook lamb this summer? Today, we’re trying something completely different, hanging a leg of lamb in the chimney of a Flare Outdoor Fireplace and smoking it to perfection.
Although I’ve cooked a leg of lamb many times, this is my first time hanging it vertically in the chimney. The process starts with a simple hook drilled securely into the bone, ensuring it stays in place as it cooks. A light coat of oil and a generous sprinkling of salt help the meat brown beautifully while keeping it moist.
Once prepared, the lamb is hooked into place, suspended above the fire, allowing it to slowly smoke and cook evenly. A thermal probe ensures the temperature stays on track, giving complete control over the cooking process. “It’s not about perfection,” I say, “it’s about having fun and enjoying the experience.”
While waiting, other dishes can cook alongside the lamb: asparagus and potatoes tossed in garlic butter make the perfect side.
Adjusting the chimney dampener controls the smoke and heat, giving the meat that signature smoked flavour.
After a few hours, the lamb develops a beautiful crust, the juices are locked in, and it’s ready to rest.
Wrapping it in foil and leaving it to sit for 30–40 minutes ensures the meat absorbs all its natural juices, making it tender enough to fall off the bone.
Serve it with a drizzle of mint sauce, and the result is spectacular, smoky, juicy, and packed with flavour.
Cooking a leg of lamb this way isn’t just about the food. It’s about the experience: putting phones down, gathering friends and family around the fire, and enjoying the process as much as the meal itself.
Whether you’re hosting a summer gathering or simply want to try something new with your Flare, this method of cooking lamb promises incredible results, amazing flavour, and a whole lot of fun.