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How long and what temperature should I grill a boneless leg of lamb on direct heat?
I have not yet tried a leg of lamb on the egg, but have made many over the years over the coals on my pit. Love some good lamb, and gotta say it also depends a lot on the quality of the meat. I never ever buy the stuff from Australia or New Zeland as that has a very wild/gamey taste. I am used to a milder flavor like the lamb found here domestic.
The rack is the least lamby tasting of any cut. Leg is stronger for sure. That said, I have mutton or goat a couple of times a week
I cooked a 4 lb. leg of lamb for a little over an hour @ 350, and it came out perfectly. I chopped pieces of garlic, cut lits in the meat, and place the garlic pieces in the slits. I rubbed the meat inside and out with a mixture of olive oil and a Mideastern spice. I highly recommend trying this.
i just find it tastes like lamb, though. not game. :)>-
I dont think the above is true, ie: less than 1yr it is lamb and more than 1 yr its mutton.
Lamb is lamb, and mutton is goat meat. Entirely different animals.
Large and Small BGE, and a baby black Kub.
And all the toys to make me look like a Gizmo Chef.