Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Lamb temp

greeneggonmyfacegreeneggonmyface Posts: 29
edited 11:36PM in EggHead Forum
I am grilling a lamb loin (semi-boneless) which has been covered and marinated in garlic, rosemary, olive oil, lemon and fresh cracked green peppercorns. What method do y'all think would serve this best - lower temp for longer time or sear the outsides then lower to cook at a medium temp? (or other). [p]Also - is the internal temp I'm looking for around 140? We like it pretty pink - thanks to all
- BTW also making roasted assorted veggies so come on over in a while to eat![p]greeneggonmyface


  • WinoWino Posts: 69
    Yes 140 is where you want to be for nice and pink. Did Dizzy Pig Rack of Lamb on New Years night, pulled it at 140 in a word.....perfect.

Sign In or Register to comment.
Click here for Forum Use Guidelines.