Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Leg of Lamb Question

Janet
Janet Posts: 102
edited November -1 in EggHead Forum
The balsamic/garlic/rosemary leg of lamb recipe in the recipe section looks terrific, however...question -> Any recommendations for cooking (i.e., time and temp)the thing as a whole leg - not butterflied?

Comments

  • JJ
    JJ Posts: 951
    Janet,
    One of my favorites, 350*, indirect to an internal temp of 140* for rare about 20 min per pd. Cook it whole.

  • Marvin
    Marvin Posts: 515
    Janet, I humbley disagree with JJ about cooking the leg whole. I would butterfly it and grill it as suggested. We've been doing it this way (slightly different spices, lemon juice instead of vinegar - more Greek style)for years to rave reports. Better yet, try both and let us all know your preference. Good luck, Marvin

  • Janet
    Janet Posts: 102
    Marvin,
    Thanks for the advice. I do intend to try it both ways...probably several times!
    I, too, like my lamb soaked in lemon juice (+ a bunch of oregano). Yum.
    Janaet[p]