Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Lamb

FlyingTivoFlyingTivo Posts: 341
Started cooking!
What internal Temp to look for?
imageimage
Men, easier fed than understood!!
·

Comments

  • GA_DawgsGA_Dawgs Posts: 273
    No clue but ill bet that's going to be delicious!
    ·
  • Mattman3969Mattman3969 Posts: 4,695
    I would guess it would be like pork,so about 145ish but you will want to double check me so you don't end up like Travis with the bad food squirts coming out both ends. I agree with Dawgs, I get it will be awesome!! Please share your recipe ad end results.

    -----------------------------------------


    Large BGE. Small BGE Henderson, Ky.
    ·
  • FlyingTivoFlyingTivo Posts: 341
    Simple is better, brine for 2hrs, olive oil, sea salt Koshers!
    Thats it! But the Salsa is what really matters, home made by
    my Auntie!

    Felipe
    Men, easier fed than understood!!
    ·
  • Little StevenLittle Steven Posts: 27,320
    Nononono, 125-135 for lamb. God I hope I'm not too late

    Steve 

    Caledon, ON

     

    ·
  • Mama RoneckMama Roneck Posts: 356
    135 for a leg of lamb. But a whole shoulder nerds to be taken to about 190 to get tender. We braise shoulders and roast legs. All good though!
    Mamaroneck
    ·
  • FlyingTivoFlyingTivo Posts: 341
    I ended up doing 190º, a little tough but it was a gift from a patient of mine, so don't really know quality.

    Thanks
    Men, easier fed than understood!!
    ·
  • Mama RoneckMama Roneck Posts: 356
    Looked great!  Is your Egg L or XL? Sorry if my advise led you to take it off too soon.  My experience with the shoulder is that it needs at least 190 to get tender and come off the bone easily.  It's a bit like a beef brisket or chuck that way.  Next time I do it, I might take it over 200.  

    There's a pub in London, The Anchor and Hope, that does a fantastic braised lamb shoulder that they just plop down in the middle of the table. Serves 5 or 6.  I think they do it in the oven for 6 or 7 hours.
    Mamaroneck
    ·
Sign In or Register to comment.