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Pulled Leg of Lamb Done Right

bigbeeusbigbeeus Posts: 8
Wanted to try pulled lamb shoulder but only could find a bone in leg.  So here is the setup:

5lb Bone in Leg of Lamb

2 Tbsp Olive oil

The rub recipe is one I found at
1 Tbsp Salt
1/2 Tbsp Dried parsley
1/2 Tbsp Dried crushed sage
1/2 Tbsp Dried rosemary
1/2 Tbsp Dried thyme
1/2 Tbsp Dried oregano
1/2 Tbsp Dried basil
1/2 Tbsp Dried crushed bay leaf
1/2 Tbsp Ground black pepper
1 Tbsp Turbinado Sugar

Setup egg for indirect cooking at 275°F with a couple chunks of Cherry
Remove topside skin and remove solid fat chunks.  They won't melt.
Coat lamb in olive oil
Sprinkle salt over lamb evenly
Apply herb rub to lamb making sure to cover it evenly
Place seasoned lamb shoulder fat side up on gril
Smoke lamb about 4 hours till temp comes up to 160 to 170
Wrap in tinfoil with drizzle of honey on foil and place fat cap down.
Start to check lamp for tenderness at 200°F  (Prob should slide in easily when done)
Mine was finally finished at about 210°F
Remove the lamb from the egg wrapped in foil and leave to rest for 30 minutes
Pull lamb and add back the juice.

We served with pita bread, humus, red onion, tomato, and taziki sauce.

Long Beach, CA - Medium Big Green Egg on a Boat, rEGGulator & Rain Cap, Platesetter, Pizza Stone, TS4000 Starter


  • johnmitchelljohnmitchell Posts: 6,269
    Sounds and looks awesome.. Love the way you served it great idea..
    Greensboro North Carolina
    When in doubt Accelerate....
  • Sea2SkiSea2Ski Posts: 4,088
    I love lamb, and this sounds fantastic! 
    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. 
  • Mattman3969Mattman3969 Posts: 10,455


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • calikingcaliking Posts: 17,849
    Bookmarked. I tried this some time ago and wasn't too thrilled with how it turned out. Yours looks awesome!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • TheophanTheophan Posts: 2,654
    I hardly ever see lamb shoulder other than pre-sliced into steaks, but I've been afraid to try to pull lamb leg for fear it'd be kind of like pork loin as opposed to pork shoulder.

    So how was the pulled lamb leg?  You didn't actually say how it was.  Was it moist?  Or did it need some moisturizing, like from your Tzatziki?  I love this idea, and might follow your example -- thanks!
  • TideEggHeadTideEggHead Posts: 1,315
  • dmchicagodmchicago Posts: 4,367
    Super interesting cook. Thanks for sharing!

    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
  • JohnEggGioJohnEggGio Posts: 1,430
    Looks great!  Gonna try this.
    Maryland, 1 LBGE
  • SciAggieSciAggie Posts: 6,481
    That looks awesome. Great minds must think alike - I smoked a bone-in leg of lamb Saturday along with pork butt and pulled it also. It was delicious as well.
    I cooked mine @225. When it was about 185 degrees I liked the bark and so I wrapped in foil. I took it off when it probed tender - it was over 200 by then. I can't tell you exactly the IT. I FTC for about 2 hours. It pulled beautifully.
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
  • ToxarchToxarch Posts: 1,900
    I like lamb. Never tried pulled lamb. Looks good. 
    Aledo, Texas
    Large BGE
    KJ Jr.

    Exodus 12:9 KJV
    Eat not of it raw, nor sodden at all with water, but roast with fire; his head with his legs, and with the purtenance thereof.

  • @Theophan it was supper moist.  I will do it again.
    Long Beach, CA - Medium Big Green Egg on a Boat, rEGGulator & Rain Cap, Platesetter, Pizza Stone, TS4000 Starter

  • TheophanTheophan Posts: 2,654
    bigbeeus said:
    @Theophan it was supper moist.  I will do it again.
    Many thanks!  I see leg and boneless leg of lamb pretty routinely around here, but never seen a nice un-sliced hunk of shoulder.  I will plan to try that, sometime.

    Thanks again!
  • bookswbooksw Posts: 470
    I'm surprised by the temps you all are talking about- I am planning on grilling a butterflied leg of lamb (direct) and I was reading about temps on other threads in the 120s-130s.  Is the high temp because the aim is for it to be stringy enough to "pull"?  
    Charleston, SC

    L/MiniMax Eggs
  • jtcBoyntonjtcBoynton Posts: 2,808
    The leg of lamb contains various muscle groups - shank, round, and sirloin.  The shank is the prime example of long slow braising and the sirloin is a cut typically treated as a steak and grilled. Cooking a whole leg is a compromise. 
    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.
  • CPFC1905CPFC1905 Posts: 1,619
    Not quite as good as OP but happy with the result.  Cook stalled for about an hour and probe was not deep enough,  so had to accelerate the finish.
    Tasty and nice char/bark, cooking indirect avoided that bitter taste that you can get from the fat when it's flamed.

    Other girls may try to take me away 
    But you know, it's by your side I will stay
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