Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Leg of lamb: boneless
Options
JohnInCarolina
Posts: 31,059
First post here. My wife bought me a large BGE for my 40th a few monts ago. I've loved it so far. I've mostly just been lurking the forum here, trying to learn. Thanks to all of you for posting detailed recipes.
I am going to try the slow roasted leg of lamb recipe that is in the BGE cookbook tomorrow. I wasn't able to find a bone-in leg, just a boneless one - 5.5 lbs. the recipe says it will need 2-2.5 hrs at 300, but I assume that is for bone-in. The recipe calls for getting the leg temp to 140.
My questions are: 1) about how long should a boneless leg take? 2) the recipe doesn't call for any wood chunks, but what would work well with lamb?
If anyone has any tips or other recipes I should consider, please fire away! Thanks!
"I've made a note never to piss you two off." - Stike
Comments
-
Here is how I like to do them.
http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=626840&catid=1
-
I've done a zillion lamb legs, and they're easy. The time sounds about right, don't sweat it.
I rub with salt, pepper, rosemary (fresh, diced fine) and garlic (fresh crushed or powdered). Get in all the nooks and cranies - there will be many pockets you can apply the rub to if boneless - that's good. You don't need any oil or mustard or anything. Lamb has plenty of fat, what sticks, sticks.
Roast indirect to 135 internal. Then sear the bejesus out of it. Something about seared lamb that turns on the cave-man inside me. Let it rest for a while. Make a horseradish sauce (look it up, any will do). Also, yogart/mint/S&P (even with horseradish) work well.
Wood smoke - fruit wood, maybe oak or hickory - lamb is delicate - I don't use much, if any.
______________________________________________I love lamp.. -
Looks good, Nola ! I may have to try that. My wife loves lamb, but I'm averse to it because I grew up on mutton and can't stand that smell. Young lamb should not have that smell.__________________________________________Dripping Springs, Texas.Just west of Austintatious
-
Yeah VI, for a long time boneless lamb leg was a great deal - American and New Zealand lamb. We love it. It's almost like a London broil. Not gamey at all like mutton (I need to almost stew mutton to enjoy it).
______________________________________________I love lamp.. -
Nola. I'll check Costco. I know their lamb chops come from NZ, but I don't know if they have any boneless lamb legs.__________________________________________Dripping Springs, Texas.Just west of Austintatious
-
So for the sear, I take the placesetter off, and place the leg right on the grate, right? Should I raise the temperature of the egg before I sear them? What temp is good for searing?"I've made a note never to piss you two off." - Stike
-
nolaegghead said:I've done a zillion lamb legs, and they're easy. The time sounds about right, don't sweat it.
I rub with salt, pepper, rosemary (fresh, diced fine) and garlic (fresh crushed or powdered). Get in all the nooks and cranies - there will be many pockets you can apply the rub to if boneless - that's good. You don't need any oil or mustard or anything. Lamb has plenty of fat, what sticks, sticks.
Roast indirect to 135 internal. Then sear the bejesus out of it. Something about seared lamb that turns on the cave-man inside me. Let it rest for a while. Make a horseradish sauce (look it up, any will do). Also, yogart/mint/S&P (even with horseradish) work well.
Wood smoke - fruit wood, maybe oak or hickory - lamb is delicate - I don't use much, if any.
Nola, perfect spices for any type of lamb cook, but if your Greek you got to have some olive oil and lemon in there too! Dit some t-bone chops from Costco tonight awfully good. I find a little red oak goes well with lamb.George -
Followed the recipe in the cookbook, added the searing. It came out great. Taste was closer to steak than lamb."I've made a note never to piss you two off." - Stike
-
Looks really good great cook
-
-
Nice looking leg, @JohnInCarolina. It was nice to see VI active on this thread too.Digging up bones isn't all bad.=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
JohnInCarolina said:First post here. My wife bought me a large BGE for my 40th a few monts ago. I've loved it so far. I've mostly just been lurking the forum here, trying to learn. Thanks to all of you for posting detailed recipes. I am going to try the slow roasted leg of lamb recipe that is in the BGE cookbook tomorrow. I wasn't able to find a bone-in leg, just a boneless one - 5.5 lbs. the recipe says it will need 2-2.5 hrs at 300, but I assume that is for bone-in. The recipe calls for getting the leg temp to 140. My questions are: 1) about how long should a boneless leg take? 2) the recipe doesn't call for any wood chunks, but what would work well with lamb? If anyone has any tips or other recipes I should consider, please fire away! Thanks!"I've made a note never to piss you two off." - Stike
-
Man did I overcook that thing, Jesus."I've made a note never to piss you two off." - Stike
-
loser______________________________________________I love lamp..
-
I just turned 40. Didn't get that golf cart I wanted. Had to buy my own egg.South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave
-
thetrim said:Nice looking leg, @JohnInCarolina. It was nice to see VI active on this thread too.Digging up bones isn't all bad.
Wonder why he doesn’t hang out here anymore? I miss his post.
For some reason him,Mickey and chubbs to name a few have moved on or only post minimally-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky. -
Mattman3969 said:thetrim said:Nice looking leg, @JohnInCarolina. It was nice to see VI active on this thread too.Digging up bones isn't all bad.
Wonder why he doesn’t hang out here anymore? I miss his post.
-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky. -
Young pups_________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia
Categories
- All Categories
- 182.8K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 165 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 36 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum