Bone-in leg of lamb

SaturdayFatterday

Cooked a 3 1/3-pounder, bone-in, for dinner last night.  Marinated in olive oil with salt, pepper, zest and juice of one lemon, and fresh rosemary, oregano, and thyme from the herb garden.  Indirect at 375*F, drip pan with cheap beer and fresh herbs.  Pulled at 135*F, then FTC'ed for an hour-plus while making the sides.

Here's the roast sliced to the bone, and a shot of the crust:

SmokeyPitt

Beatiful!

RAC

Never done lamb on the egg. Look's great. Must give it a try

Acn

Looks fantastic!

JoeMac

I am doing one of these tom, It will be my first one, about what was your cooking time to get it to 135 IT?   

Thanks Joe.

ddegger

Mmmmmm

SaturdayFatterday

@JoeMac:  it was faster than I thought - about 1:30, if I remember correctly.  I only intended to foil it for rest, but ended up having to FTC it because it was done well before dinner time.  I'd give yourself a little more time, just in case, as FTCing it for a bit definitely didn't hurt it.

JoeMac

Ok well I got it on the egg now, hopefully it turns out edible. Thanks again.

caliking

Yep, I'd definitely hit that. Haven't tried lamb on the egg yet, but I love it, so it won't be much longer.

SaturdayFatterday

@JoeMac: my pleasure!  Hope it turns out great!

Dyal_SC

Looks delicious!

SaturdayFatterday

@JoeMac how did it turn out?

JoeMac

It turned out ok, I would have liked it a little rarer I cooked to 145 IT, my family doesn't like rare meat. It one the first lamb I ever cooked and only 2nd egg cook so I'm still inexperienced, but ur info helped alot, I couldn't find much info on a bone in lamb cook on the search tool

thewascallywabbit

Joe keep in mind that a bone-in will cook quicker because of the bone. 130-135 is a great temp to shoot for if you want medium to med-well due to to the fact that it will gain 10* after you remove from heat. Being new to the egg, I am only trying to help you understand the way that meat cooks even after it is removed- it took me a bit to get this concept. When you F (FOIL) T (TOWEL) C (COOLER) you can gain an extra 6-14* dependent on the meat, the cooler, etc. I recently had a prime rib roast that I removed from indirect heat at 112, seared, then FTC'd and after 1.5 hrs it was at 130, exactly what I wanted. 

I looked up this because I am cooking a 4 lb boneless leg of lamb (Colorado) Friday for a birthday gift to my father. I will probably do up a wet rub of evoo, pepper, salt, fresh garlic, basil, thyme for a rub, and cook with a fruit wood (apple) until the leg hits 110. Then I will sear with the cast iron BGE grate I got as an early christmas present. Im also cooking cornish game hens and quail legs during this time. It should be fun! 

Little Steven

Looks perfect! Nice one.

HDumptyEsq

That doesn't look baaaaaaaad at all

Charlesmaneri

that looks fantastic thats going to the top of my to do list !!!

Canugghead

JoeMac said:

... I couldn't find much info on a bone in lamb cook on the search tool

May be I'm missing something, I also have trouble searching/finding past info here.  OTOH (sorry Mod) I find the search feature on the other forum works much better for me. For instance, I just searched on 'leg of lamb' with exact-phrase option and came up with many hits, using all-words option will give you even more hits ...

pantsypants

beautiful !!

Canugghead

Perfect even pink!