Lamb leg

canadian bacon

Hello....purchased a small cut of lamb leg...about 4lbs..bone in. Wondering if this is best suited to a slow cook or fast. Thinking slow due to the bone.[p]Opinions appreciated,[p]CB

gdenby

canadian bacon,[p]Lamb is usually quite tender, and doesn't need to be cooked well done. While there's a fair amount of fat in lamb leg, there's not so much cartiledge to break down. So, I cook mine at higher temperatures. At least 350 dome, sometimes with a higher temp at the start and/or end to get a crisp outside. Time varies depending on size, and bone-on, bone-out.[p]gdenby

fishlessman

canadian bacon,
ive done those both ways, trex and low and slow till above 200 degrees internal. trex med rare gets my vote as it tastes sweet, low and slow pull yeilds a gamier mutton style taste that some like, i dont like mutton. go with a sear and then roast at 325 degrees and dont overcook it, i take it off the grill between 122 -127 degrees which is on the rare side of med/rare.

Michael B

canadian bacon,

[ul][li]Butterflied Leg of Lamb[/ul]