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Lamb of Egg -- Hot and Fast or Low and Slow?
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HendersonTRKing
Posts: 1,803
Back in the dark ages, I'd do leg of lamb on the gasser at a pretty high temp. Given the variance in thickness, everyone would find something cooked to their taste.
For tonight's Easter dinner, I'm thinking of going with a reverse sear. Cook low to rare/med-rare at the thickest part of the muscle and then sear for a delicious char crust.
What at say you, Lamb-Gods?
For tonight's Easter dinner, I'm thinking of going with a reverse sear. Cook low to rare/med-rare at the thickest part of the muscle and then sear for a delicious char crust.
What at say you, Lamb-Gods?
It's a 302 thing . . .
Comments
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I have not done one yet, but would l would love to learn your path. I would think L &S, until rare, then reverse sear until your preference of IT."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
I've done both - hot and fast -375 until about 135 internal temp -and low and slow to the same IT. Both work well - I prefer hot and fast just for time. Either way, let it rest for a while. You can't go wrong with that beautiful prep work!Mamaroneck
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I'll be watching this post, curious to the outcomeLarge, small, and a mini
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I had a ham on first warming through at 250 so popped it on with it when the time was getting closer. When the lamb was right around 115 or so and the ham was 135, (precooked) I opened it up to 350 to 400 for the ten or fifteen minutes it took to get there to kind of crisp up everything till the lamb was 135.
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Going low and slow. On now, starting to look good. Time to pick out a red. Stay tuned.
It's a 302 thing . . . -
I'll love to see how that turns out.(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX -
Success.
Happy Rites of Spring!
It's a 302 thing . . . -
I don't do alot of lamb (I'm the only one who eats it in the house). I did a couple small but thick lamb chops tonight while I was cooking a stuffed butt. I kept the temp at 225 and actually cooked it more then I wanted but they both turned out tender and the fat was to die for (thought I was eating prime rib fat). Never really tried to hot cook it like I do my steaks (about a min and a half on each side at 650). Your pics look awesome though!!!
Hunting-Fishing-Cookin' on my EGG! Nothing else compares! -
I do think you nailed it!
Reverse sear or H'n'F both yield great results. I wouldn't cook it low and slow entirely, but may just be me.
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
That is as perfect as it gets. Beautiful cook, excellent presentation. A+ on the 2010 CDP, decanted.
Nominating for best meal ever."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
What a feast!! Great work on that lamb brother!Sandy Springs & Dawsonville Ga
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