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Boneless Leg of Lamb Cook Time

gfavor
gfavor Posts: 74
in Lamb
I have a 3.8lb boneless leg of lamb; my first. I plan to cook it indirect at pit temp: 300 to meat temp: 130ish. How long should it take? And other suggestions are welcome. 
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Comments

  • Ragtop99
    Ragtop99 Posts: 1,570
    I normally splay them open, trim off some of the tough connecting tissue, and cook them direct at 350* or so.  It's a pretty quick cook for me.
    Cooking on an XL and Medium in Bethesda, MD.
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  • rifrench
    rifrench Posts: 469
    I want to do one, too. I would like to know what herbs and spices to use, as my grand daughter loves gyro meat.
     1 LBGE, 1 SBGE, 1 KBQ and a 26" Blackstone near Blackstone, Virginia
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  • Sea2Ski
    Sea2Ski Posts: 4,088
    Lamb is great. You can do it a few different ways.  If reverse sear, I use salt, pepper, garlic and rosemary.  Apply rub before lighting egg. Cook at 225-250 then sear.  4 lb leg? I would guess 1.25 1.5 hours plus sear time.  It cooks easy and quick. 

    If going direct, I love dizzy pig red eye express.  Go raised direct at 375'ish.  I really do not have an eta on that one, maybe 45 mins to an hour if tied, less if splayed out. Lamb cooks so easy, so keep a close eye on it. 

    And you can hold the mint jelly for me......

    Post pictures!!!
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • rifrench
    rifrench Posts: 469
    Thanks!
     1 LBGE, 1 SBGE, 1 KBQ and a 26" Blackstone near Blackstone, Virginia
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  • Sea2Ski
    Sea2Ski Posts: 4,088
    When ya cooking it?  I will speak on behalf of everyone here, we want to see pictures.  
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • rifrench
    rifrench Posts: 469
    I haven't bought it yet, lol

     1 LBGE, 1 SBGE, 1 KBQ and a 26" Blackstone near Blackstone, Virginia
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  • gfavor
    gfavor Posts: 74
    Sorry for taking so long about the pictures. The leg of lamb turned out great. Can't wait to do it again.
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  • patsboosta
    patsboosta Posts: 22
    How long did it take at 300 and what did it weigh?  I have a 5.7 lb boneless leg I want to do at 300-350.  LAMB HAS TO BE PINK!  The worst thing I could do is serve grey meat!  
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