Clarification on cooking leg of lamb.

gdenby

Hi, all,[p]I've got a leg of lamb that I've de-boned so I could bundle it up to fit on my medium. Its probably about 5.5 lbs. I've looked over the archives, and some other sites, and there appears to be some differences.[p]It seems most often the lamb is seared at about 400, a short time, turning till its browned outside. Then its cooked, indirect. The differences I see are mostly with the indirect time. Most recipes say about 20 minutes per pound till around 140. Others seem to indicate as little as 20 minutes total, to an internal of 120. All finish with a rest.[p]I'm inclined to expect the 20 minutes per pound timing. Does this seem right?[p]gdenby

mad max beyond eggdome

gdenby,
i think the time differences are based on what roasting temp you use after the sear. ...the lower the temp, the longer it will take to finish. . .the one i recently did (around 6 pounds), i seared at around 500 degrees direct for about 5 minutes, turning it every minute or so. ..then roasted it indirect at around 325 dome temp. . .took just a little over an hour to be done (and i pulled it at around 135 cause i had people that didn't want it rare inside ....came out great. .. [p]basically, keep an eye on it. .. if its done early, no big deal. ..just wrap it up tight in 3 layers of HDAF until you are ready to slice and serve. ..one benefit of wrapping it, is you will have some great juices in the foil to pour over the sliced meat. ...

gdenby

mad max beyond eggdome,[p]Thanks. I guess I'll break out the Maverick, and watch how the internal develops, and keep the foil at ready. [p]gdenby