Lamb of Egg -- Hot and Fast or Low and Slow?

HendersonTRKing · March 2016

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?

YukonRon · March 2016

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.

Mama Roneck · March 2016

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!

smokesniffer · March 2016

I'll be watching this post, curious to the outcome

CanadianAnvil · March 2016

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.

HendersonTRKing · March 2016

Going low and slow. On now, starting to look good. Time to pick out a red. Stay tuned.

20stone · March 2016

I'll love to see how that turns out.

HendersonTRKing · March 2016

Success.

Happy Rites of Spring!

Jai-Bo · March 2016

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!!!

caliking · March 2016

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.

YukonRon · March 2016

That is as perfect as it gets. Beautiful cook, excellent presentation. A+ on the 2010 CDP, decanted.
Nominating for best meal ever.

bgebrent · March 2016

What a feast!! Great work on that lamb brother!

HendersonTRKing · March 2016

Appreciate the thoughts and comments, esp the nom-nom-nomination from @YukonRon !!

Could be that I'm getting close to @sgh seal of approval territory . . .

smokesniffer · March 2016

Lamb of Egg -- Hot and Fast or Low and Slow?

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Nicely done

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