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Broiling ( I think you Americans call it) a butterflied leg of lamb . Temp?

Kevlah
Kevlah Posts: 11
in EggHead Forum
Hi 

What temperature should I be aiming at to do this .

i did some big thick steaks at 600F on my Egg which were great , but I think lamb should be lower for what we English call BBQ ?

For the record I'm not looking to smoke it !

kind regards 



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  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
    You can still cook it (grill, direct is what i assume you mean) at 600+, just don't overcook it. 

    The 'done' temp is unrelated to the cooking temp mostly. Although high heat grilling can make it harder to 'catch' the meat at the right temp internally

    i'm assuming you are grilling it laid flat rather than tied as a roast

    if you mean a roast, i would go indirect acywhere from 250 to maybe 350. 400 or more tends to cook a little too fast and carry over too much for me. But it works
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  • Kevlah
    Kevlah Posts: 11
    You're right about cooking too fast, the steaks ran away with themselves at 600F
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  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
    You can raise the grid a bit. Takes the edge off the direct heat. But it also puts them high in the done where they will also roast 

    sometimes better to sear with the done open. That wayit only cooks by searing
    [social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others]

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  • Ragtop99
    Ragtop99 Posts: 1,570
    I do it raised direct at 350 - 400.  I'll cut it into a few pieces to get relatively even thickness.  

    If you can't raise the grid, using less charcoal will accomplish the goal of keeping the fire another few inches away.  
    Cooking on an XL and Medium in Bethesda, MD.
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  • Theophan
    Theophan Posts: 2,656
    I was planning on cooking exactly that, this w/e, but there were no legs of lamb in the store.  <sigh>

    My plan, though, was to reverse sear it:
    • Butterfly it, marinate it (red wine, olive oil, onions, garlic, carrots, thyme, parsley, bay leaves) overnight.
    • Fix it flat with some metal skewers so it'll cook a lot like a thick steak or a tri-tip.
    • cook it slowly (maybe 275° dome) until it got to 115°-118°, pull it off,
    • fire up the Egg to 600°-650°, and sear it for a minute a side.
    • rest it, eat it up.  :)
    My wife's not a lamb fan, and she's away this w/e, so it was a great time to cook lamb.  She's coming home tomorrow, though, so I don't know if I'll be cooking lamb again soon.  I've done something very similar to the above (didn't reverse sear it the other time) many years ago, and it was really wonderful.  I'm looking forward to doing it again one of these days.

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