Low & Slow Leg of Lamb

Unknown · August 2007

Growing up in NE Ohio, we used to go to picnics on Sunday where we would buy lamb that was roasted on an open spit... low and slow.... anyone have any experience doing this with the Egg? I want to do a leg of lamb low and slow.. similar to a butt...

fishlessman · August 2007

Man-Egg-iac,
i didnt like this much, but i think after cooking this if i made a strong curry with it and had it over some rice it would be better. i like leg of lamb cooked hot and fast to rare/med/rare better. if you like lamb cooked like this it can be done, its important to wrap it part way into the cook with foil. i dont remember how high i brought the internal to,b ut it was well past 200
[ul][li]lamb pull[/ul]

Unknown · August 2007

fishlessman,
Did you use mutton or spring lamb? I'll be using spring lamb... mutton will always be a strong taste which I don't care for... I don't want to "pull" it... I'm thinking slow roasted and carve... so maybe not 240 degrees... 300?

fishlessman · August 2007

<p />Man-Egg-iac,
300/325 would be better, i also sear it good in the beginning or you could sear it at the end. lamb goes from very sweet tasing to heavy as you cook it, i like to eat it on the rare side. the first pic is a trexed lamb, i like the newzealand leg of lamb best and when picking out one pick the one with less red, red is a sign of an older lamb. the next pic is kabobs cooked at about 450/500, then some baked ground kibee, and then some lamb stew with apricots and prunes, im single and get some mileage out of a leg of lamb. tebouleh, labne cheese spread, hummas tahini and some pita bread go well with most of those cooks, stay away from the mint jelly, thats to hide the taste of overcooked lamb
[p][p]

Judy Mayberry · August 2007

fishlessman,
Oh, boy, do I like your kind of food! Byblos and Sam Adams are my favorite brands of both, and the lamb and hummus, etc. are making my mouth water.

Low & Slow Leg of Lamb

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