Leg of Lamb - Help -Its done too early

Unknown · April 2006

I have two 4 pound boneles shoulder (each trussed into a large lump). Been cooking it overnight per Marvin's instructions at 250 deg. This AM its at 183 deg == about 10 deg shy of doneness. Dinner is not until tonight at 6 PM. I am removing it, temporarily storing it in the Frig, then around 3 or 4 will put it in the regualr oven around 250 deg to let it reach the 193 (wrapped in foil). WIll this method dry it out? Should I chnage the cooking temp? Not put it in the Frig? Keep it on the BGE at a lower temp? Any other thoughts? Thanks in advance for the help.

Essex County · April 2006

JBinSD,
I would cover in foil and keep it on the egg at a low temp until noon or 1. After that, I'd wrap it in towels and put it in a cooler that I had warmed with hot water. It should still be hot at 6:00. My concern about the refridge step is that it may bring out the gamy taste that I often find in leftover lamb.
Good luck!
Paul

UnConundrum · April 2006

JBinSD,
Basically, I agree with Paul, but.... somewhat concerned about it drying out on you. I've never done this particular cut, so I don't know what the fat content is. [p]I'm thinking conservatively. Drop the pit temp a little to slow the climb (btw, I'm thinking 195 is a bit high... I'd consider pulling it now). When its reached final temp, I'd pull it and wrap it like Paul said, but put it in the warmed cooler now, leaving the temp probe in it. Monitor the temperature from time to time. If the temp drops to about 145 I'd consider heating up a brick or two to about 250 in the oven, and put the brick in the cooler with the meat...(you can wrap the brick in foil). Just a thought, you could soak a brick in water in anticipation of needing it, and heat the soaked brick. This might help maintain the moisture in the cooler...

stike · April 2006

JBinSD,
I have never heard of lamb being done 'pulled' style...[p]lamb cooks quickly, at least to 135-40, which makes for rare/medium rare.[p]are you trying something experimental with going for a pulled pork style? if not, i think it'll be way overdone. [p]even if it were pulled pork, a 4-pound cut would never take that long to get to temp.[p]don't know what to say. most times boneless leg of lamb is just seared quickly.[p]i wouldn't put it in the fridge.
you will be reheating it as long as it took to get to 195 in the first place.[p]as paul said, maybe you can back the egg way down and foil it, keep it in neutral as long as possible.[p]but honestly, i think it may already be ruined, at 185. can someone please clue me in if lamb works in a 'pulled' style? i have never heard of this.

BajaTom · April 2006

stike,
I thought the same thing about this cook. Lamb should be medium rare at about 135 internal temp. I think this lamb will be tough as shoe leather. That's just my 2 cent worth. I hope they post results. Tom

Dos Huevos · April 2006

Bajatom,[p]good call you two (bajatom and stike). I like to pull mine at around 137 and after a 7-10 minute rest, it's at 144 or so which is perfect for us...

WooDoggies · April 2006

stike,[p]BBQ'd lamb is really good stuff. Qfan did a cook a while back and posted it on the Dizzy Pig recipe page. Check it out... it should answer your questions.[p]john
[ul][li]QFan Does Lamb[/ul]

stike · April 2006

WooDoggies,
makessense i guess. it IS a shoulder after all... as i was typing my earlier response i thought "hmmm... maybe not so crazy after all"[p]but it is sooooo wonderful at 135-140, roasted, i dunno if i could bring myself to wait.

The Naked Whiz · April 2006

WooDoggies,
That recipe was for a shoulder. How's it gonna do for a leg?[p]TNW

DobieDad · April 2006

JBinSD,[p]I like lamb shoulder at around 140°F. Because of the increased fat throughout the meat, I find it more tasty than a leg. [p]I was surprised by QFan's results. I suspect that the amount of fat in the shoulder makes the roast more forgiving. I doubt a leg would have come out well.[p]I bet QFan's pulled lamb was wonderful! I've learned somthing and I think I would like to try a similar cook with a bone-in shoulder. I also think that JBinSD's boneless shoulder roasts will come out well, and very tender. Certainly a different flavor than lamb at 140°F, but probably moist and delish. Please post and let us all know.[p]But note in his writeup that QFan was searching for mutton for this dish, and settled for lamb. I ate mutton many times while living in Australia and I can attest that it has a much stronger, gamey flavor than lamb, and a mass of connective tissue that makes the meat tough as all get out. The ONLY times I have had what I would consider good mutton is when it had been cooked lo 'n slo, either by brasing or slow roasting.[p]DD

fishlessman · April 2006

<p />stike,
i did this with a leg last year, pulled fine but it tastes like mutton. if you like mutton thats fine, i dont like mutton. i like it bloody red at 123 degrees internal when its got that sweet lamb flavor. the leg pulls just like the shoulder, would like to try it with a fresh ham, ive seen on the forum that folks say you cant pull a fresh ham but im betting they are wrong

stike · April 2006

DobieDad,
zackly...
i'd think mutton would have the connectice tissue (and therefore the collagen) that lamb wouldn't.[p]and since that collagen is what makes it moist at the end of a long cook, i can't see how lamb will go the distance.[p]

DobieDad · April 2006

stike,[p]I can't believe there is a whole lot of collagen in lamb shoulder. When you cook it fast to medium rare it is just too tender![p]For JBinSD's current cook, I'm betting that the higher amount of fat in the shoulder, compared to a leg, and the ability of the Egg to keep things moist will give him acceptable results. Whereas I think a lamb leg done this way would be toast.[p]DD

WooDoggies · April 2006

That's a good question, Naked. I've only cooked legs to rare/medium rare.[p]john

Unknown · April 2006

Thank you all for your responses. I followed Marvin's advice and slow cooked the lamb at 250 for 11 hours. Marvin had advised pulling it at an internal temp of 195. I pulled it at 185, then kept it in a warming oven, wrapped in foil for a few hours, then put it in an insulated soft cooler until serving time. It was a hit. The spices Marvin rec went wiht the Moroccan theme for the evening. It wasn't as moist as pulled pork, but it was tasty and moist enough with the aid of some mint jelly. Next time I will plan the timing better and expose it to the mesquite (what I used) for only 2-3 hours, then wrap it in foil and cook it until the temp is around 140, then put it in a cooler for around 2 more hours then serve promptly.
Again, I thank you all for the suggestions -- all was not lost. Here is Marvin's full recipe:
Dinner last night for 7 of us was two 6.5 lb lamb shoulders cooked for 11 hours at 250 over a drip pan in the large. Final internal temp was 193. The shoulders were rubbed with the following mixture and sat in the frig overnight before cooking: 2 Tblsps each of ground cinnamon, ground cloves, ground cardamon, and ground cumin, plus 2 tsp of salt and fresh ground black pepper this a modification of an Omani rub from reichlen's book). Just before putting them on a raised grill, they were sprayed with olive oil. They were quickly resprayed at 3 and 8 hours. They were fall-off-the-bone tender; as easy to pull as the best pulled pork, but we served slices with cold couscous salad (laced with scallions, currants, pine nuts and lime juice). This was the best cook of the summer so far and half a shoulder was left over for later. Hope some of you try it.
Regards,
Marvin

Leg of Lamb - Help -Its done too early

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