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lamb roast

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edited November -1 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 lamb...so any help or suggestions would be greatly appreciated.[p]Thanks!!!
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  • JJ
    JJ Posts: 951
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    Rawhide,
    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.
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  • JJ
    JJ Posts: 951
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    Rawhide,
    Forgot, Cook indirect with a drip pan in a v-rack. Pecan is good.

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