Leg of lamb tips

ElkhornHusker · December 2016

Going to smoke a leg of lamb for Christmas eve. Any,tips,or suggestions? Seems to be relatively easy, season with salt and pepper or rub that I have around the house

FaceDance · December 2016

The one and only leg of lamb I did was meh... fine but not up to my high expectations. Standing by for follow-ups on this thread. I can nail some lamb chops on the egg though... super easy and always come out A+!!!

FaceDance · December 2016

The one and only leg of lamb I did was meh... fine but not up to my high expectations. Standing by for follow-ups on this thread. I can nail some lamb chops on the egg though... super easy and always come out A+!!!

Little Steven · December 2016

Low and slow. Garlic and zataar if you can get it or the stuff to make it.

Sea2Ski · December 2016

Yep, L&S is the way to go. If you want to sear at the end, go indirect. And careful - it cooks fast. It is very easy to overshoot your target temp for that reason.
Salt and pepper are a must. Optional: rosemary, garlic.
Personally I love Dizzy Pig Red Eye express on lamb.

HofstraJet · December 2016

What @Sea2Ski said, especially the point about cooking fast.

fishlessman · December 2016

i like a hard sear with lamb and rare to medium rare max with a leg, it goes downhill fast as it gets towarsd medium. i do a shot marinade wiith balsamic, lemon juice, oil, some oregano mint, thyme , rosemary and salt, light on the herbs though as they burn during the sear, then take it out while you get temps down to 300. i prefer it rare so its off the grill by 120 internal max. if im going to just roast it, its hard to beat zataar and garlic like little steven posted

jlsm · December 2016

I'm with @fishlessman about the medium rare. Well cooked lamb is just horrible in my opinion. I like to cook a boneless leg cut into pieces by muscle group (easy to see when it's spread out). That way, I can control the final temp. I usually cook one piece to medium and the others to medium rare.

ElkhornHusker · December 2016

I have citrus rosemary gray salt, which is salt, lemon peel, orange peel and rosemary. Would be good on the lamb?

ThrillSeeker · December 2016

I'm planning on inserting pieces of garlic into slits on the fatty side and doing an overnight marinade w/ balsamic vinegar and herbs (turmeric, ground mustard, lemon zest, salt, pepper, and rosemary)

A liberal sprinkling of DP mediterreanean-ish before putting on the egg at 250 (along with a small rib roast).

Will finish with a hot sear and see what happens.

Little Steven · December 2016

ThrillSeeker said:

I'm planning on inserting pieces of garlic into slits on the fatty side and doing an overnight marinade w/ balsamic vinegar and herbs (turmeric, ground mustard, lemon zest, salt, pepper, and rosemary)
A liberal sprinkling of DP mediterreanean-ish before putting on the egg at 250 (along with a small rib roast).
Will finish with a hot sear and see what happens.

Just be careful with the sear. I would leave it indirect and do a hot bit at the end. The smoke from lamb fat can be a bit off putting. Remember that the low and slow indirect cook will leave the meat looking more rare than it is.

Sea2Ski · December 2016

ElkhornHusker said:

I have citrus rosemary gray salt, which is salt, lemon peel, orange peel and rosemary. Would be good on the lamb?

I do not see why not, it sounds good and at the same time interesting But if for a holiday cook, you may want to stay simple and more neutral. Just a thought....

Theo2 · December 2016

This my first post to all my Eggheads! I just came in from setting up my egg, I'm roasting a boneless (5#) leg of lamb. Been in the frig all night bathing in EVO, garlic, rosemary, and lemon...it's Greek all the way! This is my attempt at lamb, done brisket, shoulders and steaks. Dinner is at 1830 hours, question: should I roast using direct heat or indirect method. By the way...i enjoy everyone's post...very helpful. Have a Merry Christmas and a Happy Healthy New Year!! Thank you!

ThrillSeeker · December 2016

Welcome aboard @Theo2 and good luck!

nolaegghead · December 2016

Theo2 said:

This my first post to all my Eggheads! I just came in from setting up my egg, I'm roasting a boneless (5#) leg of lamb. Been in the frig all night bathing in EVO, garlic, rosemary, and lemon...it's Greek all the way! This is my attempt at lamb, done brisket, shoulders and steaks. Dinner is at 1830 hours, question: should I roast using direct heat or indirect method. By the way...i enjoy everyone's post...very helpful. Have a Merry Christmas and a Happy Healthy New Year!! Thank you!

Welcome! Use indirect. Cook to below the temp you want, then sear it direct. At least, that's how I like it.

What fishlessman does is a good tactic.

My fav recently is to cut the leg up into kabobs.

JustineCaseyFeldown · December 2016

Theo2 said:

This my first post to all my Eggheads! I just came in from setting up my egg, I'm roasting a boneless (5#) leg of lamb. Been in the frig all night bathing in EVO, garlic, rosemary, and lemon...it's Greek all the way! This is my attempt at lamb, done brisket, shoulders and steaks. Dinner is at 1830 hours, question: should I roast using direct heat or indirect method. By the way...i enjoy everyone's post...very helpful. Have a Merry Christmas and a Happy Healthy New Year!! Thank you!

Indirect. That's what makes it roasting!

Would be an absolute ball of fire if you went direct with the olive oil all over it

welcome aboard.

fishlessman · December 2016

Little Steven said:

ThrillSeeker said:

I'm planning on inserting pieces of garlic into slits on the fatty side and doing an overnight marinade w/ balsamic vinegar and herbs (turmeric, ground mustard, lemon zest, salt, pepper, and rosemary)
A liberal sprinkling of DP mediterreanean-ish before putting on the egg at 250 (along with a small rib roast).
Will finish with a hot sear and see what happens.

Just be careful with the sear. I would leave it indirect and do a hot bit at the end. The smoke from lamb fat can be a bit off putting. Remember that the low and slow indirect cook will leave the meat looking more rare than it is.

ive done quite a few caveman style open fire pit and in the egg, trick in the egg is you need an extreme fire or the lump sticks to the cold mass of leg. and yes, theres a ball of fire. i used to cook them camping, seared in the red hot coals, then roasted on a rock next to it. its a good idea to cut as much fat off as possible, theres nothing good about lamb fat but the drippings make a really savory gravy.

@nolaegghead
kabobs from the leg is the best way to go, better char to red meat ratio, notice the rosemary skewers

Image result for lamb fishlessman

Theo2 · December 2016

Follow up to yesterday's post about lamb. I decided to use the direct grilling method for my leg of lamb. I removed it from the frig 90 minutes prior to grill, let it come to room temp and using paper towels, dried the meat of any existing olive oil. Then on the grill at 375 for 1hour 15 mins, off it came when temp hit 134, tented for 15-20 mins. Plenty of juice for the au jus...excellent! What did I learn from this...remove at 128-130 and let the leg go to 134 by itself. We had med-rare, but more on the medium side.

ElkhornHusker · December 2016

Final product

Leg of lamb tips

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