lamb question

Unknown

I realize this might be a simple question, but if a recipe says "butterflied leg of lamb" is one to assume that the bone has been removed? THanks in advance.
Seth

djm5x9

Seth Howard:[p]Yes. I like to roll it back up and tie it for the cook and slice to serve. The usual Greek marinate with lemon, olive oil, oregano, salt, pepper, garlic for a few hours works well with this cut.
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BlueSmoke

djm5x9,
That's good. I also like to make any additional cuts needed to allow the leg to lay perfectly flat and grill it (after marinating in the mix you suggested).
Ken

Unknown

BlueSmoke,
Ken,
could you give me time and temp for when you do it this way please? I am shooting for med rare. thanks.
seth

Unknown

BlueSmoke,
One more thing.... any wood for this cook, or straight lump?

RhumAndJerk

Seth Howard,
This was from Good Eats and looked great when Alton Brown cooked. I have not tried it.[p]JJ always cooks a great leg of lamb at the Eggfests. Maybe his recipe is posted around here, but I cannot find it.[p]Hope this helps,
RhumAndJerk[p]
[ul][li]Silence of the Leg O' Lamb [/ul]

djm5x9

Seth:[p]If you used anything you should use something light like pecan, maple or fruit woods. I think I would try it with just lump the first time. You may find the grilled flavor to be enough on its own.
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Animal Eater

RhumAndJerk,Oh MAN... I've tried this paste/rub several times and it is fool-proof. Highly advised. I usually TRIPLE the amount of mint though. Also, due to the high sugar content, apply this paste no more than an hour before you start your fire. I like to totally debone the leg, liberally slather this paste over all surfaces, then tie it all up to make a nice uniform roast. I pull out of the egg when the Polder says 131F for a nice rare roast. Anything more than 134F is too done. Go for domestic lamb if you can get it and avoid the shank portion.[p]

BlueSmoke

djm5x9,
Good suggestions, esp. the fruit woods. I'm partial to grape vine - just seems more in keeping with the "greek-ness."
Ken

QBabe

Seth Howard,[p]I'm kind of partial to cherry wood...did lamb for Thanksgiving that was great!

BlueSmoke

Seth Howard,
Cooked flat (not rolled), indirect, I'd reckon about 45 mins to an hour at 250 to 275º. Animal Eater's got the internal numbers - 135º is plenty.
Enjoy!
Ken

Marvin

BlueSmoke,
Interesting. I do mine direct over a hot fire, 450-550. Slight char on outside; inside temp 135 as you suggest. I have not done it indirect over smoke; may be my next act. What I do do over a low,slo fire is lamb shoulder, cooked like a butt until the internal temp is 200. Outstanding if rubbed with Moroccan spices first and done with applewood smoke. Happy holidays.

Animal Eater

Marvin,
What do you do with the lamb shoulder? Pull it? Slice it? How much do they typically weigh? Is there a lot of fat?

Marvin

Animal Eater,
We usually slice it. When cooked lo-n-slo, the fat is dissolved into a drip pan just like with a pork butt also a shoulder). When served, there is little fat and wonderful flavor. Give it a try.