help with lamb

mr toad

i have five (5) boneless "leg of lamb" - they weigh between 3.5 and 4 pounds - my question is what temp do you suggest and how long do you think it will take to reach 140 internal - thanks, mr toad

djm5x9

mr toad:[p]It depends if you lay them out flat or cook them balled up. Laid flat, about 35 to 45 minutes at 350º on a raised grid. Balled up, about one hour at 350º on a raised grid. This is just a guide, that Thermapen will be your ultimate guide.[p]Big, juicy flies to you . . .

mr toad

djm5x9,[p]thanks for the tip, and thanks especially for the "wish"[p]mr toad

fishlessman

<p />mr toad,
they trex well. sear rest and roast on a raised grill at 325-350. i take them off the grill at 123 as i like them leaning toward the rare side of med/rare, however for med i wouldnt let them get past 130 on the grill.

thirdeye

<p />mr toad,[p]For this 3lb. bone-in leg section, I used a light coating of a
no-sugar rub, a light coating of stone ground mustard then 1T of crushed garlic (with a little olive oil) was rubbed on. Wrapped in plastic in the fridge for 12 hours. Cooked direct on raised grate at 300° dome temp until 130° internal, foiled & rested for 20 minutes.[p]
~thirdeye~