leg of lamb

Grumpa · September 2007

new to the BGE have done whole leg of lamb on my old bbq. I would like to know the best way on the egg. Help.

Richard · September 2007

bob,
While this recipe is for a lamb shoulder it also works very well with a boneless leg of lamb.

[ul][li]http://playingwithfireandsmoke.blogspot.com/1993/02/lamb-stuffed-shoulder.html[/ul]

The Naked Whiz · September 2007

bob,
I like to take a boneless leg of lamb from Sam's, cover liberally with Dizzy Pig Tsunami Spin, and then cook on a raised grid at 325 until 140 degrees internal. I give it a turn once during the cook.[p]TNW

stike · September 2007

bob,
i do a bone-in leg of lamb at easter. pretty much the classic way. garlic (slivered under the skin), olive oil, rosemary, salt pepper.[p]i set up the egg for indirect heat, maybe 400 degrees.[p]basically, any leg-of-lamb roast recipe you might find works great in the egg. same temps, etc. i take it out at 135 in the thickest part, gives me more medium and well at the thin areas.[p]

Rick's Tropical Delight · September 2007

<p />bob,
if you do a boneless leg, be sure to use some big ole skewers so it looks cool like this

Unknown · September 2007

That's not allready said..............[p]RonW.

Unknown · September 2007

What can I say.............was the subject line above![p]OOPS[p]RW.

Rick's Tropical Delight · September 2007

<p />RonW.,
too rare?[p]

Rick's Tropical Delight · September 2007

RonW.,
he didn't say if it was boneless. a bone in wouldn't really need any skewers.

Unknown · September 2007

Rick's Tropical Delight,
Not for me...........[p]Looks killer!

An Egg Downunder · September 2007

bob,
All you need is to find a local Vegemite dealer. Try this:[p]
[ul][li]http://www.bbqblue.com.au/smoke_woods/site_files/cordon_blue_roasting_lamb.html[/ul]

leg of lamb

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