Leg of Lamb x 2

Eoin

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!

Eoin

Ready to go in now.

JustineCaseyFeldown

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

Eoin

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.