Sucess with the Lamb Roast, However

Cajun

Thanks to JJ for methods with my lamb roast ( which turned out pretty good, if I do say so myself - the BGE helped )[p]I am wondering if the experiences of you guys can lend me a hand here. I think the lamb could have been a liitle bit more tender. Cooked a 2 1/2 lb roast at 350 until about 170 degrees.[p]Help would be appreciated

hounddog

I used a lower heat, something under 300 for mine and the results were very good. Further, though you don't indicate, I did mine indirect. I doubt that would make much difference. I think 170 is too far done, but that is a taste and tolerance issue. If is true leg of lamb and not mutton, you can take off closer to 140. It will warm up to one fifty some by the time it is done. Even if was mutton, I would take off at 160, and let the last ten degrees come outside of the egg.[p]Those are my thoughts. Good luck in the future.

Cajun

hounddog,[p]Thanks for the info. I will try this next time[p]I had done it indirect