internal temp overrun

egghead2004

Saturday was a nice day for BBQ. My wife's brother bought a 12# leg of lamb. He had it boned and butterflied. Still the meat was over 8 #s. I split the meat into two and marinated in red wine, balsamic vinegar, garlic, olive oil, salt , pepper, and rosemary. I rolled 'em up with a sprig of rosmary, diced onions, and black olives. Then cooked them @ 325 - 350, indirect with the marinate suce in a pan underneath. I pulled the roasts @ 145 internal, expecting up to a 5 degree over run. After 15 minutes outside the BGE, the internal reached 156!! I've never seen any kind of meat run that high after removing from the heatsource. This is the first leg I've cooked, could it be something about lamb? or am I just nuts?[p]I have a nice picture too, along with the picnic shoulder I did last week. Eventually I'll post them.

Wise One

egghead2004, sounds delicious. I have expereinced several 10 degree run ups in temp. I don't know if it because I am measuring a different spot, different depth or what but it's not that unusual.

egghead2004

Wise One,
no kidding, 10 degrees is normal. I think the most I have seen prior to was 6. Maybe I practice bad probe placement.
regardless the lamb was delicious and tender. I just prefer a little more pink inside. I'll pull at 140 next time. I have another 4# leg in the freezer.