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Lamb

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FlyingTivo
FlyingTivo Posts: 352
in Lamb
Started cooking!
What internal Temp to look for?
imageimage
Men, easier fed than understood!!
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  • GA_Dawgs
    GA_Dawgs Posts: 273
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    No clue but ill bet that's going to be delicious!
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  • Mattman3969
    Mattman3969 Posts: 10,457
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    I would guess it would be like pork,so about 145ish but you will want to double check me so you don't end up like Travis with the bad food squirts coming out both ends. I agree with Dawgs, I get it will be awesome!! Please share your recipe ad end results.

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • FlyingTivo
    FlyingTivo Posts: 352
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    Simple is better, brine for 2hrs, olive oil, sea salt Koshers!
    Thats it! But the Salsa is what really matters, home made by
    my Auntie!

    Felipe
    Men, easier fed than understood!!
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  • Little Steven
    Little Steven Posts: 28,817
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    Nononono, 125-135 for lamb. God I hope I'm not too late

    Steve 

    Caledon, ON

     

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  • Mama Roneck
    Mama Roneck Posts: 386
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    135 for a leg of lamb. But a whole shoulder nerds to be taken to about 190 to get tender. We braise shoulders and roast legs. All good though!
    Mamaroneck
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  • FlyingTivo
    FlyingTivo Posts: 352
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    I ended up doing 190º, a little tough but it was a gift from a patient of mine, so don't really know quality.

    Thanks
    Men, easier fed than understood!!
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  • Mama Roneck
    Mama Roneck Posts: 386
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    Looked great!  Is your Egg L or XL? Sorry if my advise led you to take it off too soon.  My experience with the shoulder is that it needs at least 190 to get tender and come off the bone easily.  It's a bit like a beef brisket or chuck that way.  Next time I do it, I might take it over 200.  

    There's a pub in London, The Anchor and Hope, that does a fantastic braised lamb shoulder that they just plop down in the middle of the table. Serves 5 or 6.  I think they do it in the oven for 6 or 7 hours.
    Mamaroneck
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