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Churrasco Lamb Question

RhumAndJerkRhumAndJerk Posts: 1,506
edited 2:00AM in EggHead Forum
This weekend I am going to cook some Churrasco. I will not have the services of my BGE. I will however be using lump. I have made Churrasco before on the BGE, but never lamb.

Yesterday, I purchased a small (2.5) pound boneless leg of lamb.
About how long should I plan to cook it and at what final internal temp ?

Thanks for the help,
RhumAndJerk

Comments

  • BobSBobS Posts: 2,485
    You need to say more about the planned cooking method. We know you are not going to use your BGE, but it is not clear if you will lean the lamb over open coals or cook in something like a Webber.

    2 1/5 pounds is not all that much. Take care not to over cook.

    Internal temp is 135 for rare, so you can go from there.

    Let us know how it turns out.
  • MarvinMarvin Posts: 515
    The easiest thing to do with that leg is to butterfly it; stick slivers of garlic in a lot of little slits; marinate it in olive oil, oregano and lemon juicefor 1-2 days; then grill it about 12-15 inches from the lump, turning every 3-4 minutes until desired doneness. Finally, slice thin and enjoy!
  • CajunCajun Posts: 147
    Yo Dude !!!

    We were exposed to Churrasco in Brazil and it involved many types of meat, chicken, beef, pork. Even chicken hearts were served up on skewers.

    Lamb should not be any diffent. To me, skewer the meat in chuncks that you can easily handle via the skewer. Turning over an open pit is the way they do it down there (Brazil). All you need to pay attention to is when to turn and when to stop. Easy, turn before burning, stop when you like it (rare, medium, well done).

    I do not mean to be simplistic, but it is really a simple thing the way the Brazlians get it done.

    Proturde on

    Cajun
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