Lamb Boneless Leg (5lbs) Low and Slow

Troykahack · June 2016

Taking my first shot at a Lamp Boneless Leg. Not a whole lot on her as far as search on Lamb Leg. Trying my cook similiar to a shoulder. Low and slow, grid about 260-270, PS with drip pan with a smidgen of Apple Cider Vinegar. Used a mustard and 3 Beer Rub. Been on an hour or so and IT 140.

My questions are, do you suggest a wrap, if so, at what temp?
What is good IT? Reading and books has it from 160-195. I really could use some suggested IT temps to pull off for a rest. Not looking for a tough piece of meat but not using it for pulled lamb.

Thanks

Image: https://us.v-cdn.net/5017260/uploads/editor/ni/gjglbgk8d48u.jpg

tools. What is a good IT for Lamb Leg?

I really could use some suggested IT temps to pull off for a rest. Not looking for a tough piece of meat but not using it for pulled lamb.

Thanks

Image: https://us.v-cdn.net/5017260/uploads/editor/mq/ad1j7o7age2l.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/ng/8d0qh4q28cia.jpg

Troykahack · June 2016

Now I am really worried. Just found other posts where BGE'ers pull at IT 140?? I guess it all depends what one is looking for, This cook is for a 5lb that has only been on just at two hours and has IT now at 145. I hope it is good. I guess at this point, unless I hear otherwise, I am on to 160. Help me if I need to pull now, I am past the point of MR but just doesn't seem long enough.

Sea2Ski · June 2016

Normally I would do a reverse sear on lamb leg. I take it out of the netting, season and retie using twine. I pull from low and slow at about 115-120 then rest then sear. OR I open the leg up, season, and go hot and fast to 120-125 at about 400 direct and pull it to rest. But I like my lamb rare.

Let us us know how it turns out!

Florida Grillin Girl · June 2016

Take it off now. 145 is perfect Medium for lamb. Lamb leg is usually a hot and fast cook, but if you take it off now, it should be perfect (although I usually take it off at 135-140 IT.)

cook861 · June 2016

When cooking lamb rember it is like beef you can cook from IT 130 - 170 f it's all up to you

Troykahack · June 2016

Thanks I figure now I am beyond a wrap. I think I am going ahead and let it go to 160 as I started. Will not be the first piece of meat I destroyed. However, my junk on the BGE seems to be better than something one might taste in a restaurant. Going to see if I can get a bit of bark on it. I just don't understand how it got up so high so fast (2 hrs). Temps remained 260 on grid while dome never peaked above 300. Dome to grid about 20-30 degrees difference with grid being the lower value.

fishlessman · June 2016

i pull them much earlier as well, have you used another gage to check it in other places, those wire probes are usually not accurate and boneless can give misleading readings.

Troykahack · June 2016

Yes, have a thermopen too.

KKorkmaz · June 2016

The temp you cook too will change depending on the finished product you're looking for, think pulled vs. sliced. Don't they cook a lot of mutton in Kentucky? Someone should have an answer for you.

FWIW, I've only done a boneless leg once, I put it on the Egg butterflied and cooked it hot and fast like a large steak.

Troykahack · June 2016

I pulled at 154 IT just because I liked your suggestions. Hope it is not too dead. Resting now until dinner in the cooler, wrapped and snuggled away.

You guys were right on. With Thermopen, temps were bit all over the place. I guess because bone removed and it is almost like two halves bound together. I will let you know how it comes out. I was really caught off gaurd with the swiftness of the cook. How fast it came to temp. I was expecting a 4-5 hour cook.

Thanks again.

Image: https://us.v-cdn.net/5017260/uploads/editor/52/fiiscnjbexim.jpg

Sea2Ski · June 2016

I cook a lot of lamb, and it always cooks fast.
If I do a bunch of beef/pork roasts in a row and skip lamb for a bit, when I do one, the speediness of the cook can catch me off guard. I am not surprised at what you reported.

Darby_Crenshaw · June 2016

you can roast these at 250 indirect until about 130-40 in the thickest part. don't measure anywhere but the thickest portion.

a roast is a roast is a roast. cooked to 130-40 (even rare if you want), you have sliceable lamb leg roast. cooking at 250 doesn't automatically make it something you need to cook longer or to a higher temp.

but if you did, say to 195-200, it should fall apart like pulled pork.

cooking to 150-160 means you will simply have a roast that is a little more well done, which some people like.

Troykahack · June 2016

My outcome. It was Medium but excellent tasting. The boss liked it and that is all that really matters. Sorry about the picture, but we were hungry. As you can see it is Medium.

I think this group is awesome. You saved me from making this like road kill. Overall, the meat was not that bad. I learn each time from this.

I bought a nice pair of beef ribs I plan to try later in the week. Any suggestions of cook links is appreciated. I will be searching for a good tender cook for these ribs.

Thanks EggHeads...

Lamb Boneless Leg (5lbs) Low and Slow

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