leg of lamb

Austin Egghead · February 2011

Has anyone cooked a leg of lamb on the Egg? Should I start out at a high temp and then reduce to low and slow, or start out slow.
I plan on removing the bone and then slathering an herb mixture on the meat before rolling it up and tying it all back together.
All suggestions appreciated.
thanks-j

Richard Fl · February 2011

Here is one way. I also like to stuff them.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=626840&catid=1

Beli · February 2011

This might help.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=1046553&catid=1

Austin Egghead · February 2011

Thanks
Our stuffings aren't that far apart. Using rosemary as an aromatic on the coals is a good idea. My rosemary needs a good trimming. I am not a fan of mint, but it still could be an option.
How pink was the meat at the final temp?
There will be Brits at the table who think lamb is over cooked if it doesn't bleat when stuck with a fork and others who think pink is undercooked.
I may cook two legs or a leg and a rack of chops just because of the group broad taste....I'll figure it out.
Thanks for the recipe. Mouth is watering!
Joan

Austin Egghead · February 2011

Will this cooking technique and final internal temp work for cabrito (young goat)? Found a place in Poth TX that sells cabrito. Going to make a trip down there soon.

snake701uk · February 2011

I think Richard's recipe is great and I will try it. However I normaly leave bone in, heavily season outside, garlic, rosemary and anchovies inserted into cuts etc. Cumin is a must. Sometimes smother with mustard. High heat to start then lower. The inside will gain taste from the bone. In Spring my daughters insist I make them a real lamb roast. That is S&P ( I still add cumin and garlic) and mint and herbs. Us Brits love lamb and of course it should be slightly pink. Serve with a basic mint sauce, malt vinegar, sugar, finely chopped mint and pinch of salt. The Brits will be happy with that. Having said the above, please be careful not to undercook it. Andy

Austin Egghead · February 2011

I agree bone left in imparts lots of flavor. If I left the bone in would you suggest brining the leg for a couple of hours? I am thinking that a salt/brown sugar brine steeped with aromatics like coriander seeds, bay, pepper, lemon, orange peel and mint might work. Then coating leg with dry rub before cooking.

snake701uk · February 2011

I would not brine it. Perhaps the other guys can help you here with brining. I just leave mine well seasoned in different ways overnight. If making cuts with garlic and anchovies etc remove them before serving. If you start at a high temp you will be ok. ooops I forgot to mention to add warm water to the mint sauce to dissolve sugar. If leaving bone in, then it will take a while to cook well. Sorry I can't help you with temps as it depends too much on the piece. I just cut in and check, it seals itself. Needs to rest for a while as well.

Beli · February 2011

Yes only I wouldn't sear cabrito is to lean....

deepsouth · February 2011

i pull my lamb at 135 just as beli does. (great pictures man!)

Beli · February 2011

Hey Jason TKS my friend, it was superb!!!

leg of lamb

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