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Leg of Lamb

bob.budbob.bud Posts: 286
I went old school to control temp manually... and while it was like riding a bike, I sure like the convenience of the Smobot and will go back to using it for future cooks.

Anyhow, back to the lamb. I did not go crazy with getting it ready to cook, just used this recipe.

Fired up the egg and brought it up to a steady 300 and I made a few adjustments on the vents after adding the lamb to bring the temp back to 300 quicker. I did not time it, but I would guess that I was not as efficient as the Smobot. I would much rather sit in my chair and drink knowing the Smobot is dead nuts on the temp. I suppose some would argue that if I was rock steady at 300 before placing the lamb that I should not bother messing with the vents and just let the egg do its thing.

Egg @ 300 and lamb placed:



Just about ready to pull.



A view of a couple of slices, if the pic does not say it... it was tasty.



I used the iGrill to monitor temp and then probed with Thermopen. It took 2hrs and change for just shy of 5lbs to cook.


Bloomfield Hills, MI | LGBE : AR R & B Oval Combo w/Extender and Sliding D Grid : Kick Ash Basket : Smokeware Cap : Smobot Beta

Comments

  • johnmitchelljohnmitchell Posts: 4,480
    You certainly did that leg of lamb justice.. Love your money shot..
    Greensboro North Carolina
    When in doubt Accelerate....
  • Darby_CrenshawDarby_Crenshaw Posts: 2,657
    Looks good. The egg always holds temps for me without bots or wires. But you gotta do what you gotta do. 
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  • SGHSGH Posts: 22,589
    It looks almost as good as Rons money my friend. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
  • Darby_CrenshawDarby_Crenshaw Posts: 2,657
    SGH said:
    It looks almost as good as Rons money my friend. 
    Gets funnier every time, man 
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  • Hi Fellow Eggheads! i just started using my LARGE Big Green Egg, and the Porterhouse Steak I did was my best EVER due to the 700 grilling temp I achieved.

    But my next cook will be a 9 pound leg of lamb. I have an AWESOME recipe where I rub it with a soy sauce and herbs mixture, bake it at 450 to crust the rub, then finish it roasting it at 350. If I'm going to use my Egg instead, should I (still) do the 450 bake prior to putting it on the 350 Egg, or should I just roast it at 400 until I reach the desired internal temp? THANKS!
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