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Time Estimate - Leg of Lamb
I am cooking a 5.75lb bone-in leg of lamb. I was thinking i would do a quick sear and then cook it at 375 - indirect heat. I want to pull it off at an internal temp of about 130ish. Does anyone have a time estimate?
I know you cook to temp, just want to make sure i start it close to the right time.
Comments
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might not want to sear. it's surrounded by a fine layer of fat, and fat doesn't sear, it burns. lamb fat especially is no good when it burns.
i do it at 400 or so for easter. it can take an hour to an hour and a half to hit 130-135. not exact, but you will want to rest it anyway, and that gives you a little make-up time as far as the schedule goes
you might notice some slippery membranes and loose fat tags on the thing. trim those off, if you want to clean it up a bit. there's some thicker fat on it too. you might wanna pare it down to a thinner more even layer, but not get rid of it entirely
ed egli avea del cul fatto trombetta -Dante -
Okay, thanks. I will skip the sear and increast the heat to 400. Do cook the leg direct, indirect, raised?
The butcher trimmed it up a bit for me, but still left some fat so it should be good to go as is.
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try it at your 375. i only went 400 because i had two hams resting, and wanted to do a hurry-up. the higher heat also blasts a bit more heat, so even though i had a rare center, i still had a lot of more done meat for the general populace (who prefers sacreligiously overdone lamb).
if you like rarer meat, stay lower, longer. heck, i do my prime rib at 250. still get a great crust, and the eveness is much better (more rare across the whole cross section)
ed egli avea del cul fatto trombetta -Dante -
When i did it for Easter I did it indirect with a pan raised on the plate setter(to avoid burning).
Bx - > NJ ->TX!!!All to get cheaper brisket! -
yeah. lotta dripping fat. good point.
ed egli avea del cul fatto trombetta -Dante -
Thanks for the advice. Lamb turned out great. Ended up going indirect at just a tad under 400 degrees till i got an internal temp of 135.
Only issue was that the midde was a bit under done. But i think that had to do with the placement of my thermometer. I think i put it to far away from the bone. But there was plenty of properly cooked (medium to medium rare) meat for dinner. I just sliced off the good parts, and reasoned and thru it back on. Used the part i had to throw back on for gyros the next day.
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Very cool.
I know I keep reading not to let the thermometer touch the bone, but if its too far away, I get the same results you did. Under cooked.
The family dog appreciates it though.Bx - > NJ ->TX!!!All to get cheaper brisket!
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