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Leg of Lamb x 2

EoinEoin Posts: 4,304

Got 2 bone-in legs of lamb out of the freezer to cook on the egg this afternoon.  Just going to season and add herbs / garlic cloves.

One is 2.1 kg and the other 2.4kg, so cooking time should be reasonably short, just deciding on temperature now!


  • EoinEoin Posts: 4,304

    Ready to go in now.

  • you'll see a wide range of temps, usually clustered around 325-400 or so.

    i've done them lower (225-250) and higher, as high as 425.

    i find that the higher temps lead to a lot of carryover and a large ring of overdone meat around the core.  a slower roast is much more even.  and if you are serving it rare or medium rare, the timing isn't very long.  ...although i can't help with how long, because i don't generally keep track.  we cook these at Easter mainly, and they get served when they are done.  food coming out continuously rather than as one big timed sit-down

    resist the temptation to toss it on the flames direct at the end, for some 'sear'.  that leads more to blackened and burned lamb fat, which i don't think anyone has ever pronounced a good thing.

    good luck.  it's an easy cook, and the meat can hang out for a half hour (not tented) and still retain heat enough for serving
  • EoinEoin Posts: 4,304

    Went on as the temperature was rising, put it in at 280 and an hour later when I checked it was 380.  Gave it another hour then 15 minutes at 425 (probably a waste of time, it looked the same) and rested for 20 minutes.

    Meat not pink (Anne doesn't like pink lamb) but still really moist and tasty.  3 of the boys were in for their tea and (with a few tasters for us parents and a bit for the dog) they ate a whole leg.

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