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Leg-o-lamb

Dukester
Dukester Posts: 36
edited November -0001 in EggHead Forum
I have a boneless leg of lamb prepared Porkrastinator's style; recipe doesn't say direct or indirect, raised grid, etc. What do you think the best cooking method is?
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Comments

  • Little Steven
    Little Steven Posts: 28,817
    Dukester,

    I remember Fearless Grill doing one low and slow indirect. Don't have the link to his website. I have done them low and slow direct but want to do one indirect.

    Steve

    Steve 

    Caledon, ON

     

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  • Dukester
    Dukester Posts: 36
    Low n slow...sound interesting, I'm going to have to give that a try too. Unfortunatley don't have enough time tonight but will keep it in mind for the next time. Thank you for the reply and the idea. Decided to go indirect on the V rack as it looks like many people have had great success with this method. Thanks again Steve!
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  • Little Chef
    Little Chef Posts: 4,725
    Dukester: I normally leave it untied, and cook opened up direct. Nice sear on the ouside. I pull at 122* and it carrys over to a nice med rare. If you have some that like it more well done, you will have the outisde edges for them. Has been a hit every time in this household. A simple rub of chopped rosemary and garlic, s&p is always a quick fix. Have fun with it! :) The tied leg is always a hit, too, but it will take more time to cook. Sounds like you are in a bit of a hurry??
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  • Dukester
    Dukester Posts: 36
    Well, not so much in a hurry as it's getting late and was time for dinner :) Indirect 325* and it was great
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  • FearlessGrill
    FearlessGrill Posts: 695
    Hey,

    Glad your lamb came out good. Sorry I didn't see this before you needed to cook. For future reference, here are a few ideas...

    My standby is indirect at 300-350, rubbed with salt, pepper, garlic powder, oregano, and thyme, with some fresh herbs and lemon slices on the inside. I add some fresh garlic cloves in the skin too.

    Roast%20Lamb%201.jpg

    Some other low and slow variations include:

    Adam Perry Lang's 6-hour Moroccan Leg of Lamb (try this one - it's great)
    6a00e5502e1c01883401347fd277ef970c-800wi

    Slow Roasted Leg of Lamb With Pomegranate Glaze This one calls for a slow cook at 250 followed by a shorter cook at 450. Note that my wife wrote this one up, and the Egging instructions are a bit off (e.g. soaking the chunks, etc.) I need to rewrite it, but the ideas are there.
    Lamb.jpg

    7-Hour Lamb Cooked indirect at 225 for 7 hours, hence the catchy name. :)
    Seven%20Hour%20Lamb%202.jpg

    Enjoy!

    -John
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  • [Deleted User]
    [Deleted User] Posts: 0
    IMG_3402.jpg
    this was just a small,2.5 lb boneless LOL, 400, indirect 1:15- 1:20, pulled it off at 125 internal and let it rest for 10 min. much was still rare.

    That's Rosemary under the twine on the outside.

    Stuffed it with spinach, feta, garlic and mint (the mint was an excellent idea!)
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