Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

semi boneless leg o lamb help needed

guava greg
guava greg Posts: 139
edited November -0001 in EggHead Forum
wife bought a 5 pounder so besides lots of garlic..time? temp? anything to help would be awsome![p]Aloha,[p]greg
· Share on FacebookShare on Twitter

Comments

  • lowercasebill
    lowercasebill Posts: 5,218
    i put garlic lots of rosemary leaves and olive oil into the blender>mash it thru a fine stainer so you have rosemary garlic oil. inject that into the lamb and rub the stained pulp on the outside of the lamb with salt and pepper i cook at 325 direct. till 140??? i always have to look up the temp. cooks quicker than you would think.
    good luck
    bill
    · Share on FacebookShare on Twitter
  • East Bay Al
    East Bay Al Posts: 102
    guava greg, I'm not sure what a "Semi-Boneless" leg looks like. With bone in, it's a big chunk that needs to be roasted slow. Boneless and butterflied, it is about 2" thick and you can direct grill if you want.
    Let us know what it looks like. Are you cooking it for tonight?
    Al

    · Share on FacebookShare on Twitter
  • guava greg
    guava greg Posts: 139
    East Bay Al,[p]It has some bone but not all, hence they call in semi boneless...cound be a gimmick.[p]Any way, I decided to butterfly it and mix in this stuff:[p]I made a marinade and baste of:[p]1/2 c lemon juice
    1/4 c white wine
    1/4 c olive oil
    1 med onion, grated
    3 garlic cloves, pressed
    2 tsp h de P
    1 tsp salt
    several turns of the black and white
    peppermills[p]got it from the tvwb website.[p]Waiting till it gets to 160 with the dome between 350 and 375.[p]We'll see how it goes![p]Greg
    · Share on FacebookShare on Twitter
  • East Bay Al
    East Bay Al Posts: 102
    guava greg, OOOOH- better pull it at 140-145 and let it stand. Lamb seems best at Med Rare (to me) and 160 seems too high. Better to be able to put it back on than wish you had pulled it 10 minutes earlier.
    Hope it turns out great. Lamb is wonderful on the egg. The seasonings you used sound like classics.
    Al

    · Share on FacebookShare on Twitter

Categories