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leg of lamb direct or indirect?

grillin'caledongrillin'caledon Posts: 1
edited 3:03AM in EggHead Forum
We are newbies with the egg and loving it! Have had great success with spatchcock chicken, ribs and t-rex steak. Tonight we want to cook a marinated boneless leg of lamb. Should we do it direct or indirect, raised grid, what temp?
Thanks!
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Comments

  • RascalRascal Posts: 3,358
    There are some lamb recipes in the cookbook here on top of the forum page..
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  • BobSBobS Posts: 2,485
    This is one of those things where you have to find a recipe or follow your instincts to what you like.

    Lamb is good cooked hot to med rare or lo-n-slo until it can be pulled.

    I also like it cooked with a reverse sear (lo-n-slo) up to about 110 and then a quick sear.

    I cook mostly direct on a raised grate, but there is nothing wrong with indirect.
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  • RascalRascal Posts: 3,358
    In years past, my mother would always prepare a leg (bone-in) for Easter, and the 'treasure' was no doubt, the shank, along with the onions & potatoes from the baking pan..
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  • James MBJames MB Posts: 349
    For a bonelss leg I'd grill it - direct and reasonably hot. Raised gets my vote depending on temp, either is good.
    I like to think of raised as roasting, lower as grilling.
    For bone in I'd say indirect and hence raised.
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