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Boneless Leg of Lamb

Boneless Leg Of Lamb:  I ask the butcher to trim a bit of the fat – he trimmed all of the outside fat – I am concerned about the lamb drying out – Do you have suggestions?  I am grilling indirect on the Mini-Max.


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Comments

  • lousubcaplousubcap Posts: 27,667
    I would cook it as a butterflied leg of lamb.  Cooks quickly and you can spritz if concerned about drying out.   Pull at 130*F for the win.  FWIW-
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
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