Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

lamb roast

edited 3:17AM in EggHead Forum
We are looking for suggestions on cooking a boneless lamb roast (10 lbs.) What do you all think about low and slow like a boston butt...about 225 degrees for an hour per pound...with some pecan smoke? Have no experience with any help or suggestions would be greatly appreciated.[p]Thanks!!!


  • JJJJ Posts: 951
    One of our favorites. Cut pockets into the lamb and insert garlic cloves then rub with rosemary. Cook at 350* for 15 min per pd for medium. Serve with mint jelly. A nice side to go along with the lamb is parsley potatos. Boil some potatos in lemon water, drain, cover with butter, add parsley, ground pepper and salt.
    Lamb is too lean for low and slo.

  • JJJJ Posts: 951
    Forgot, Cook indirect with a drip pan in a v-rack. Pecan is good.

Sign In or Register to comment.