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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!

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Bone in leg of lamb today!!!

Hi everyone going to give the bone in leg of lamb a try tonight......anyone have any inspirational tips for the cook? Temps?? Direct/indirect??
Thanks, I know I will never be steered in the wrong direction here
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Comments

  • Mama RoneckMama Roneck Posts: 356
    set up for 375- 400 indirect with a drip pan or foil on the platesetter or stone/.

    We do ours greek style.  Rub it with olive oil, sea salt and black pepper.  cut little slits in it all around and stuff slits with chunks of garlic and fresh rosemary.  Cook to about 135 internal temp.  Let rest for 15-20 minutes when done.  


    Mamaroneck
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  • SensFanSensFan Posts: 41
    Sweet thanks.....I knew I could trust this place and it only took 7min
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  • Mama RoneckMama Roneck Posts: 356
    No problem.  One of our favorite things on the egg.  Lamb really seems to lend itself to the smoke and moist heat in the egg.  Just did lamb skewers on Friday. (and we get leftovers today!)


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    Mamaroneck
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