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direct or indirect on bone in leg of lamb?

Mayberry
Mayberry Posts: 751
in EggHead Forum
I have a five pound bone in leg of lamb that I plan on cooking this afternoon. Can't decide if I should cook it direct or indirect. I've cooked racks of lamb and lamb chops plenty of times with good results.    Should I go raised direct for a nice steak-like char, or roast indirect to pick up some smoke flavor?
Athens, GA
XL BGE, Large BGE and RecTec590
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Comments

  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    Thats a big hunk of meat. I think if you don't go indirect you're gonna have WAY more char than you want. 

    Little Rock, AR

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  • jtcBoynton
    jtcBoynton Posts: 2,814
    edited April 2015
    I have an 8 pound leg that I plan to reverse sear. Low indirect then finish with high direct.

    I did a leg for St. Patrick's Day indirect the whole way. Lower temp at first then bumped it up near the end. Turned out well with a bit of a crust. I plan to try a high sear finish on today's cook to get more crust.
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • st¡ke
    st¡ke Posts: 276
    Just be careful on a truly high sear. Burnt lamb fat has nothing to recommend it
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  • Sea2Ski
    Sea2Ski Posts: 4,131
    edited April 2015
    @jtcBoynton  I am doing the same now with a 8 lbr....  What temp are you cooking it, and how long do you think it is going to take? 
    I am hoping that it is ging to take 2 hrs at 285.  Gonna cook till 120, Immediately wrap in HDAF/towels and cooler it, and then drive to my sisters where we will eat about 1.5 hrs after being pulled from the grill.  I hope to scarf some oven heat for 10 mins right before slicing.  We like it rare, hence pulling and wrapping at 120.
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • jtcBoynton
    jtcBoynton Posts: 2,814
    I'll cook around 275-290° (whatever temp the egg settles in at).  Estimating 2 hours or so to get to 115°. Then 10-15 at around 500° to brown the outside. Decided to heed the caution about burning lamb fat. I'll leave the indirect setup alone and just bump the temp to get more browning. I'm quite flexible on the timing so I haven't given too much thought to exact times. 
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • thegooddocta
    thegooddocta Posts: 264
    Looking forward to the results... That previous cook looks awesome @jtcBoynton
    Mike - (1)LBGE, HeaterMeter v4.2.4
    Little Rhody Egger - East Greenwich, RI
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  • jtcBoynton
    jtcBoynton Posts: 2,814
    Turned out good. Cooked indirect for about 2 hours at 290-300°. Took it off the heat for about 15 minutes while increasing the temp to about 500°. Put back on for about 10 more minutes at high heat. 


    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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