Can someone please tell me how long to barbecue a small 2-1/2 lb (half) leg of lamb to get it to come out medium-rare? Should I barbeque it directly over the coals or use the "indirect method" with briquettes around the edge of the barbeque and a drip pan below the meat? I'm planning to try it for dinner on Sunday, Nov. 23rd, so would appreciate a quick reply. Thanks for our help.