Butterflied leg of lamb - trex style?

7smcb

I'm doing a leg of lamb tonight. My instincts are to do it directly, unrolled.

Does anyone have any experience doing one in a modified TRex style? My thinking is to give it a good sear, then remove it, let it hit 400 and roast until done. I'd really appreciate anyone's advice with cooking times or any other advice...

Thanks in advance - I'm new here, and each of my posts for help has been met with the most fabulous response.

7smcb

Essex County

That will work just fine. Go for it. I don't usually trex leg of lamb. I either just cook it at about 450 or do it caveman style. Throw it on the coals. Flip halfway through the cook. Flank is good this way too.
Paul

7smcb

I'll reveal my ignorance - caveman style means what?

The Naked Whiz

Caveman style refers to laying the meat directly on the red hot burning charcoal. No grid. Meat on charcoal. You get great charring that way.