Leg of Lamb (Bone In) time/temp question

Unknown

I want to do our easter leg of lamb on the egg. Any advice on the temperature and set up I should use. And what the approximate cooking time would be (for rare)? [p]I will be using a full bone in leg. Thanks in advance.

stike

Spy Car,
I'm here looking for the same info.
If I don't hear anything definitive, I'm figuring 375 dome temp (making it 350 at the grill), probably INDIRECT (with bricks between the roast and the fire.[p]My roast is 9 pounds, and almost all recipes (conventional, not BGE) say 20 minutes per pound at 350 degrees. You'll see 'rare' defined as anywhere from 130 to 145.
145 is too cooked, if you really enjoy lamb.[p]I would do 130 internal for my taste, but as I have a crowd of people coming, I'm aiming for 135 at the deepest part of the roast, figuring that those who are scared by red or pink will find medium-well, or even well, at the thinner parts on the leg.[p]so, i am allowing 2 hours at 350 (375 dome), to 135 internal. I think i'm going indirect, too.[p]

stike

Spy Car,
well, 20 minutes per pound was a bit off, shall we say.
at 350-375, a nine-pounder still only took an hour and a half.[p]Had a pretty good bonus effect, though, because i pulled the leg at 135, put it in the oven at 150, and threw the wife's ham into the egg (it had been in the oven at 350) .
when the ham was done, we pulled and served both, and I was shocked ('vindicated' is more like it) when 15 people ate most of a 9 pound leg, and left more than half of a fairly small ham.[p]my worries as to whether 'normal' people would respond well to a leg on the egg were unfounded...[p]how'd yours turn out, spy car?

Unknown

stike,[p]Mine turned out well. I followed your advice and went indirect (using an upside down plate setter). The dome temp was between 375-400, and the dual Polder measured about 356 at grill level.[p]I pulled the leg at 126 and let it rest wrapped in foil and a towel in a small playmate coller for about 45 minutes. I was surprised that it must have kept on cooking during the rest because it was more done than I would have expected from a 126 degree leg. It was more medium rare than rare, but still quite juicy and good. Next time I let a leg rest I will pull it at 120.[p]Also I used very little smoking wood (small chunk of Pecan) as I didn't want the Lamb overpowered by smoke. All in all a great success. Thanks for your input. Happy Easter.[p]