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Leg of Lamb for Easter
stevez
Posts: 122
I have been asked to cook a 4lb leg of lamb that I'm having de-boned and butterflied. I plan to marinate for 24 hours and then put on my Egg. I've been reading all I can find here and think I'm going to try the reverse sear. I'm new at that, I must admit and a bit intimidated by the on/off and dramatic change in temp. About how long to get a 4lb leg of lamb to say 120 (I think that's the target I want) before I raise the heat to sear? I have no idea how long to plan for something like this on this piece of meat. Any suggestions would be greatly appreciated. Thanks.
Steve
X/L BGE
Louisville, Kentucky
X/L BGE
Louisville, Kentucky
Comments
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Use the search function in the upper right portion of the forum home page and type in "leg of lamb". You'll get lots of information there.Sandy Springs & Dawsonville Ga
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Candid answer...I cheat. Cook on the egg, sear after on the Weber Summit...works like a charmLBGE, Weber Summit 4 burner--Philadelphia, PA
Syracuse U., Yankees, E-A-G-L-E-S
Old Indian saying...When riding a dead horse, by all means dismount... -
I've done maybe a dozen bone out lamb legs. Not sure what the weights were. Never seared them. I've just roasted them raised, indirect. Temp around 325F. Standard roasting times, 1/2 hour per pound. But they finish better when given some higher heat for the last 15 - 30 min.
I pay lots of attention to the coatings and stuffings. I've not had one that burnt the crusting when I finished the roasting near 400F. Some of the best have had were w. ground pistachio bits for a crust.
Make sure you've got some nice nibbles available to tide over the guests if thing run a little slow.
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Thanks; and I have searched a lot, even under recipes and have found little in the way of "how to". I just have never done a lamb on the Egg and wanted a little guidance. Thanks for those that provided it.Steve
X/L BGE
Louisville, Kentucky
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