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Leg of Lamb help 5lbs

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Lowflyer
Lowflyer Posts: 785
in EggHead Forum
Just got this thrown on me. Can someone please send a link on how to cook this thing. Or suggestions are welcome.
Thanks!!
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  • billyray
    billyray Posts: 1,275
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    Here's one from a while back.
    Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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  • Little Steven
    Little Steven Posts: 28,817
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    Low and slow works very well with lamb leg. Cook to 130* and then sear it. Rub meat with rosemary, garlic, mint, salt, pepper and olive oil.

    Steve 

    Caledon, ON

     

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  • Lowflyer
    Lowflyer Posts: 785
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    Thanks again. It was boneless and sort of fell apart. Seared first before reading post. It's indirect around 350. Gonna drop temp a lil. MIL bought it, so she seasoned it. We'll see.
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  • flemster
    flemster Posts: 269
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    Take the drip pan catch and make gravy.... Heat the oil/fat rendering and drop in rosemary to infuse the oil. Then add the flour for roux reduce with some water or weak beef bullion. Great gravy. Garlic salt to taste. Also wonderful with red current jelly as an accompaniment
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    Keywords: Gator, Nashvegas, LBGE, Looftlighter, Thermapen in Racing Green (faster than the red one!), PSWOO2, Spider with CI, IQ120
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  • Ragtop99
    Ragtop99 Posts: 1,570
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    Did one the other day.  Deboned and ended up with 3 pieces. Tied up the pieces so they were fairly even. Added some spices.  Did it 350* direct, rotating every 5 - 10 minutes to get even searing. Probably took 30 minutes or little longer.
    Cooking on an XL and Medium in Bethesda, MD.
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