Leg of Lamb (Bone in) - A little help

Unknown

I have an 11 pound bone in Leg of Lamb sitting in the fridge waiting for its big day on the egg.[p]I could use some help in a number of areas:
1. In looking at the cut it clearly needs to have some fat carved off it - i am good with that. What I am not good with is what is any other part needs to be trimmed. Sizing it up it appears that the leg includes the tail and a portion on the Hip before you get to the actual Leg bone itself. Does this portion stay or go.[p]2. I know I want it crispy so I plan on first broiling it on each side for about five minutes - from there I want to slow cook it at 200 degrees. The question is: How many hours per pound?[p]Any help will be greatly appreciated.[p]Cut

BucsFanJim

Cut,
I see that no one had yet responded. All I can say is...check the foodtv website. It seems like all they had on yesterday was leg of lamb recipes. I'm not much of a fan of l.o.l. so I can't help other than that suggestion.

Unknown

Cut,[p]I don't trim anything at all off a leg of lamb, but if you want to get rid of some fat pockets, go ahead. Nothing else has to go.[p]I usually cook a leg to about 140-145, which is still slightly pink in the middle. You may want it more rare or well-done, which will affect the length of time it's on the cooker, natch. [p]I normally cook in the 225-250 degree range, and a 7 lb semi-boneless leg takes maybe 3 to 4 hours to reach 140. Since the variables are different in your case, the best I can do for you is to recommend that you decide on the internal temp you want to target, use a meat thermometer to monitor, and start the leg 6 hours before you plan to eat. [p]If the lamb is close to the internal temp too early, you can take it OFF the pit and wrap it in foil until you eat. If it is starting to take too long, kick up the heat and wrap it in foil to put back ON the pit.[p]Lamb is forgiving, but try not to cook the heck out of it.[p]Lee

QBabe

Mike,[p]I've done a few boneless ones that have turned out GREAT but haven't done many bone-in, but saw Emeril do one last week that looked fabulous. Seemed like his 7 lb'er took about 1.5 hrs at 350°...here's the recipe.[p]I love oak and/or cherry with lamb and like beef, lamb is really good egged![p]Tonia
:~)

[ul][li]Emeril's Roasted Leg of Lamb[/ul]

stike

Cut,
...you can roast the leg just like you might in a regular oven (which you prob'ly ain't used in a while, if yer an egger).[p]i do mine at high heat to sear, then 350 or so to finish til i get to 140 internal.[p]20 minutes at 450, then 40 or so at 350, with 20 minutes to rest. medium rare.[p]doesn't benefit from going 'lo and slo' (say anything in the 200s). it's a roast... so roast it.[p]just my thoughts.[p]resist the temptation to marinate. the oak lump will smoke it just enough and the reason you bought lamb was so you could taste lamb, not marinade...[p]happy easter
stike