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Boneless Leg of Lamb
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This is a three-pound boneless leg of lamb from Costco. (Carved down from a six-pounder since there were only two of us for Thanksgiving.)
Tied, rolled in SPG then weaved fresh rosemary springs through the butchers' twine. Then I refrigerated it for 1 hour, uncovered.
Dome temperature - 325 degrees.
Raised, indirect on v-rack.
It took about 1 hour and 15 minutes to reach an internal temperature of 125 degrees.
Rested for 10 minutes then carved.
Served it with warm sherry/mint sauce
Large Egg, PGS A40 gasser.
Comments
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That looks amazing! Great job!Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
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That’s looks perfect.
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Thanks!
I should mention that this method also works great for boneless prime rib.Large Egg, PGS A40 gasser. -
Great looking lamb, never done a leg before but absolutely love chops. Might have to give this a go one day!!LGE Mechanicsville Va, XLGE Wake Va., LGE Duck NC.
Formely Gman2 before password debacle -
Nailed it. Temp looks great. If you like lamb, and you have not tried Dizzy Pig red eye express, give it a go I think they nailed that one for lamb.--------------------------------------------------
Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite.
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