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Boneless Lamb Leg

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dirty_denim86
dirty_denim86 Posts: 138
edited August 2015 in Lamb
Just picked up a 4lb boneless lamb leg and I'm looking for some tips.

Aiming for 140 internal temperature at 250 indirect approximately how long should it take? 40 minutes/lb?
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  • YukonRon
    YukonRon Posts: 16,989
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    At 250F, it will take about 4-4.5 hours, to get medium. Typically I will pull and wrap when it is within 5 degrees of the desired temp, open the vents remove my place setter and grill direct, each side to get some crispy bark, pull, let sit for 10-15 mins, then slice and serve. 

    I prep with olive oil, salt, pepper, onion and garlic. I smoke it with maple and cherry.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • Little Steven
    Little Steven Posts: 28,817
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    I would figure 40 to 45 minutes a pound. I would also pull it and do an end sear.

    Steve 

    Caledon, ON

     

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