Whole lam leg semi-bnls HOW TO COOK?

JM3

Well the subject lines says it all. Found one on sale tonight. 8.5# leg of lamb. I'll be cooking it tomorrow evening. Any thoughts? I'm thinking indirect at 350 until an internal temp of ????? What is med-rare on lamb? Can't wait.[p]John

Unknown

JM3,
John, check your email.

JM3

Richard,[p]Got it. Thanks![p]John

DobieDad

JM3,[p]Just finished eating a boneless, butterflied leg of lamb cooked direct.[p]That is a totally different cook, but maybe I can help.[p]First, I have learned to allow meat to come to room temp before placing on the grill. That helps attain even cooking thru the meat.[p]I agree with going indirect with a bone-in leg or joint. I would say dome temp 400 - 450. I would cook it much faster than 350.[p]Tonight I slathered a mixture of Dijon mustard, soy, olive oil, ground ginger and rosemary (ground with a mortar and pestle). I let the lamb marinate in this mixture for about two hours on the kitchen counter.[p]Because this lamb is butterflied, I tested the internal temp with a Thermapen and removed thinner sections of the leg when they reached 145°. I put them in a dish in my oven which is held at 125°, but I could have foiled the pieces and had the same result.[p]It is a little tougher to have all the meat of a bone-in leg come to temp at the same time.[p]I suggest going indirect at a higher temp than you proposed (go for 450), pulling when the thickest muscle is 145°, and wrapping in foil for 20 minutes. [p]I would then adjust future cooks to how you felt about the taste/texture of the meat. Possibly pulling at a lower or higher internal temperature to suit your tastes.[p]HTH.[p]DD