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1st attempt at Leg of Lamb

Battleborn
Battleborn Posts: 3,699
in EggHead Forum

Picked this guy up at Costco earlier this week and today was the day is the day I try it out. 

Soaked some garlic in some olive oil and rosemary overnight. 

Cut some slits into the meat and put the soaked garlic into the slits. Put the olive oil on the meat and chopped up some more rosemary and oregano. Put some S&P and lemon juice on it. 

On at 250 with some pecan. Plan to go to 135, reverse sear and rest for 10. Hopefully end up at 140-145. Good plan?
Las Vegas, NV


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Comments

  • bgebrent
    bgebrent Posts: 19,636
    edited April 2017
    If you want MR, and I would, I'd pull at 130, rest a good 20' and then sear.  Great looking cook.  Use your thermapen.  Great eats ahead!  
    Sandy Springs & Dawsonville Ga
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  • Hntnhrd
    Hntnhrd Posts: 713
    I have only cooked LOL once. The only thing I did different was peel off all the fat. Go light on the sear so you don't overshoot. 140 would be my top end temp. Good luck 
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  • Battleborn
    Battleborn Posts: 3,699
    Appreciate the advice. Will certainly take heed. 
    Las Vegas, NV


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  • lousubcap
    lousubcap Posts: 36,825
    All in with the no higher than temps above.
    Once you nail this one for the next go round,  I take the boneless cut and tie into as close to a cylindrical shape as I can.  I end up with a more even temperature distribution.  That said, with boneless you have a better chance of hitting a broader finish temperature range and that makes it easier to satisfy anyone from rare to well-done.  FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Battleborn
    Battleborn Posts: 3,699
    Appreciate it @lousubcap. Ended up not searing it, when the remote probe read 130, my Thermapen read 140 in the majority of it. Good first attempt. Will try again. 
    Las Vegas, NV


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  • News2u
    News2u Posts: 335
    As long as you learned how to perfect it the next time around, you hit pay dirt. I know I did by reading what you posted. I'm inspired.
    Beef...It's what's for dinner tonight.
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  • TheToast
    TheToast Posts: 395
    @Battleborn Hope it went well. I often cook lamb and if you're planning to have it pink on the inside, leg is best. 

    But if you're planning to pull it, I can recommend switching to shoulder next time (bone-in is best) - it's a cheaper, fattier cut and lends itself brilliantly to slow cooking. 

    I normally get a shoulder that's around 2.7kg and cook for 6hrs at 160c approx. By that time it's melty. I live near a Turkish supermarket in London so it's about the cheapest meat I can pick up and it's ace. 
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  • Battleborn
    Battleborn Posts: 3,699
    @TheToast I have the place I usually get my meat usually carries the boneless leg  or rack of lamb. Lamb will certainly go into the regular rotation.  I appreciate your input. 
    Las Vegas, NV


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  • thetrim
    thetrim Posts: 11,387
    Looks like you had all the ingredients for a great meal!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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