Veal recipes

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Smoked Barbecue Lamb Leg - wood chips red wine Mr.Barrel


  • 3 sprigs rosemary
  • 2 preserved lemons
  • 6 cloves of garlic
  • 3.5kg lamb leg, deboned
  • 1 brown onion, diced
  • 40ml Ouzo
  • 30g caster sugar
  • 30g table salt
  • 1 litre water
  • 150g of wood chips red wine Mr.Barrel
  • 250ml extra water


Boil 1 liter of water and allow it to cooldown to room temperature.
Add the onion, ouzo, garlic, rosemary and preserved lemon to the water and blend into a slurry.
Place the lamb into a container and cover with the slurry, ensuring it is completely submerged.