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Leg of Lamb

bob.budbob.bud Posts: 297
in Lamb
I went old school to control temp manually... and while it was like riding a bike, I sure like the convenience of the Smobot and will go back to using it for future cooks.

Anyhow, back to the lamb. I did not go crazy with getting it ready to cook, just used this recipe.

Fired up the egg and brought it up to a steady 300 and I made a few adjustments on the vents after adding the lamb to bring the temp back to 300 quicker. I did not time it, but I would guess that I was not as efficient as the Smobot. I would much rather sit in my chair and drink knowing the Smobot is dead nuts on the temp. I suppose some would argue that if I was rock steady at 300 before placing the lamb that I should not bother messing with the vents and just let the egg do its thing.

Egg @ 300 and lamb placed:



Just about ready to pull.



A view of a couple of slices, if the pic does not say it... it was tasty.



I used the iGrill to monitor temp and then probed with Thermopen. It took 2hrs and change for just shy of 5lbs to cook.


Bloomfield Hills, MI | LGBE : AR R & B Oval Combo w/Extender and Sliding D Grid : Kick Ash Basket : Smokeware Cap : Smobot Beta
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Comments

  • johnmitchelljohnmitchell Posts: 6,326
    You certainly did that leg of lamb justice.. Love your money shot..
    Greensboro North Carolina
    When in doubt Accelerate....
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  • Darby_CrenshawDarby_Crenshaw Posts: 2,657
    Looks good. The egg always holds temps for me without bots or wires. But you gotta do what you gotta do. 
    [social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others]

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  • SGHSGH Posts: 28,752
    It looks almost as good as Rons money my friend. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Darby_CrenshawDarby_Crenshaw Posts: 2,657
    SGH said:
    It looks almost as good as Rons money my friend. 
    Gets funnier every time, man 
    [social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others]

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  • PaulmatternPaulmattern Posts: 3
    Hi Fellow Eggheads! i just started using my LARGE Big Green Egg, and the Porterhouse Steak I did was my best EVER due to the 700 grilling temp I achieved.

    But my next cook will be a 9 pound leg of lamb. I have an AWESOME recipe where I rub it with a soy sauce and herbs mixture, bake it at 450 to crust the rub, then finish it roasting it at 350. If I'm going to use my Egg instead, should I (still) do the 450 bake prior to putting it on the 350 Egg, or should I just roast it at 400 until I reach the desired internal temp? THANKS!
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  • momeydmomeyd Posts: 10
    Do the whole cook on the egg at 250-300 till you get a 140 IT.  You'll get a nice crust and pink all the way thru.
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  • ToTheMaxToTheMax Posts: 150
    momeyd said:
    Do the whole cook on the egg at 250-300 till you get a 140 IT.  You'll get a nice crust and pink all the way thru.
    I sure hope he wasn't waiting for a reply since August.
    Northern Virginia
    LBGE ~'14
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