Leg of Lamb

Unknown

Just picked up a 5 1/2 lb leg of lamb. Looking for suggestions on how to cook it...temp, time, indirect or direct. Thanks.

Sundown

gugshie,
LAte last year a friend (an Egg owner) did a leg of lamb the good old fashioned way. A ton of garlic with salt and pepper then slow cooked on the egg at 275º. I was suitably impressed how tender it was and how much of the fat seemed to rendered out. I'm not sure what internal temp he went to but it was just a tiny bit pink. Had a wonderful crust and flavor.

eggor

gugshie,[p]i tried to find some referance recipes that you might give a shot, but the times, temps, direct or indirect are all over the place. I'ld guess about 300 degrees, direct, internal temp of 150 deg for med. maybe someone can offer up better info. The really only good tip i have, is that you don't hear about lamb sandwiches... cold leftover lamb is not good. If you can't eat the whole thing in one meal refrigerate what you didn't cook and try makin kabob's. its a totally different flavor (depending on seasonings) and texture when grilled

bobbyb

gugshie,
Check out Qbabe's Greek style leg of lamb under submitted recipes. I tried it last week and it was excellent.
Regards, bobbyb

The Naked Whiz

gugshie,
Funny, burp, you should ask. I just, burp, finished eating two, burp, nice big slices, burp, of boneless leg of lamb. Burp.[p]I opened it, fat side down and made a cut in the big muscle that is way thicker than the rest, so that it too could open up flat. I then took 6 or 7 large cloves of garlic (crushed), mixed with cheap yellow mustard and let sit for 10 minutes or so. I slathered the interior (facing up) surface of the meat with this and then coated with a healthy dose of Dizzy Pig Tsunami Spin. [p]I cooked it direct, on a raised grid, 325 degrees, fat side down (therefor rub/mustard side up) for about 1 hour 10 minutes. Probably should have gone 1 hour 20 minutes. Then just slice it up in nice thick slices. Burp![p]TNW

Good Eats

The Naked Whiz,[p]Got any pics. of that leg of lamb you just ate? I mean with the new camera and all we are kinda' eggspecting some pictures.

The Naked Whiz

Good Eats,
Did I mention, burp? Man, we were ready to eat. The good camera doesn't go out side usually for bbq photos because of the dangers inherent in the art. One of these days, tho, I am gonna try doing some studio shots of something good like ABT's or steak or something. If I can manage it before I eat them.
TNW

Unknown

Thanks everyone. Right now at at a temp at 130 and one hour in cooking at 290 (also two jonny blacks in). It is looking good and smelling great.