Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

lamb roast

edited 10:23AM 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.
Click here for Forum Use Guidelines.