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leg of lamb

BGEBrianBGEBrian Posts: 24
edited 6:22PM in EggHead Forum
Need some help on cooking leg of lamb. is guava wood ok? direct vs. indirect?


  • bgebrian,
    I've cooked boneless legs of lamb either opened up or still rolled up, direct on a raised grid, 325-350 until the internal temp is about 145. As I remember, I used apple wood the last couple of times.[p]TNW

    The Naked Whiz
  • stikestike Posts: 15,597
    The Naked Whiz,
    lamb is such a perfect thing to begin with.
    if you are doing a roast, well
    i do slivers of garlic under the surface (point of a knife and slide the garlic in), kosher salt, cracked pepper, EVOO, maybe some rosemary sprigs...[p]follow the basic guidance of any cookbook for time and temp, just pull it earlier than they all tell you. over 145 and it's overcooked. i think i'm on at 400, a high roast temp. maybe it's more like 350, then spiking towards the end for a little crust.[p]i find oak, in small amounts, adds the perfect simple smokey touch.[p]i do one every easter, and it does not last long. my 16 year old nephew, who grew up on chicken fingers, devoured about a quarter of it, up til someone told him what he was eating, that is.[p]god forbid he acknowledge something was 'good'[p]hahhaha

    ed egli avea del cul fatto trombetta -Dante
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