Cruising on my motorcycle on the beautiful Mornington Peninsula in Australia, I bought a leg of lamb to barbecue on my Weber kettle BBQ. High heat, followed by slow cooking with a hint of smoke is the secret. See how juicy this leg of lamb is, complete with a feta cheese and semi sundried tomato stuffing. You could also make this recipe in a standard oven without the smoke. There is simply no better way to cook a leg of lamb then this process in a BBQ.