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fantomlord 03-30-2013 02:27 PM

Leg of Lamb cook time
 
Doing a bone-in leg of lamb (~11lbs) tomorrow, and was wondering what to expect for cook times...unfortunately, about half of the family members I'm cooking for prefer their lamb more like medium, edging to medium well :doh:

Thanks!

Just BS 03-30-2013 02:38 PM

Depends on your cooking temp.

I did 2 bone-ins on my off set, smoked at 225-250 range for about 4 hours. IT was around 135 (I think) and it got rave reviews.

Made a paste of olive oil, rosemary, thyme, garlic and mint to rub first.

G'luck!

fantomlord 03-30-2013 04:22 PM

Quote:

Originally Posted by Just BS (Post 2429139)
Depends on your cooking temp.

I did 2 bone-ins on my off set, smoked at 225-250 range for about 4 hours. IT was around 135 (I think) and it got rave reviews.

Made a paste of olive oil, rosemary, thyme, garlic and mint to rub first.

G'luck!

were those around the same size as mine?

yeah...I did forget to mention that, didn't I?:oops: I'll probably be running more in the 250 - 275 range. I'll be doing something similar with olive oil, garlic, rosemary, and probably some lemon zest.

AussieTitch 03-30-2013 05:03 PM

Quote:

Originally Posted by fantomlord (Post 2429242)
were those around the same size as mine?

yeah...I did forget to mention that, didn't I?:oops: I'll probably be running more in the 250 - 275 range. I'll be doing something similar with olive oil, garlic, rosemary, and probably some lemon zest.


Start early,finish early,and park it in an Esky/cooler for an hour.
make sure its at room temperature before starting

fantomlord 03-30-2013 06:27 PM

Quote:

Originally Posted by AussieTitch (Post 2429274)
Start early,finish early,and park it in an Esky/cooler for an hour.
make sure its at room temperature before starting

can you ballpark a cooking time for me? I want to finish an hour early, and not end up done 3 hours early, or having everybody sitting around for 2 hours waiting for it to finish.

Thanks!

buccaneer 03-30-2013 06:49 PM

I'd do it at 400f, about 15 minutes per pound and rest.(close to medium)
Crispy skin and juicy interior tent foil and don't wrap.

fantomlord 03-30-2013 07:53 PM

Quote:

Originally Posted by buccaneer (Post 2429396)
I'd do it at 400f, about 15 minutes per pound and rest.(close to medium)
Crispy skin and juicy interior tent foil and don't wrap.

thanks bucc!

fantomlord 03-30-2013 09:13 PM

will that translate to ~30-45 mins per pound if I'm in the 300° range? I'll be cooking it on the WSM, and I have trouble getting it much hotter than that :mmph:

AussieTitch 03-30-2013 09:25 PM

I would allow 4 hours,But I prefer to wrap snugly,I believe it keeps the meat moister.

fantomlord 03-30-2013 09:29 PM

Thanks for the help guys! I told my wife when I was posting this that I was hoping the Aussies would reply :wink: I knew you guys would give me some good input!

Just BS 03-30-2013 09:39 PM

1 Attachment(s)
Quote:

Originally Posted by fantomlord (Post 2429242)
were those around the same size as mine?

They were this big...Sorry don't remeber the weight. I'm guessing a little smaller than yours.

fantomlord 03-30-2013 10:05 PM

Quote:

Originally Posted by Just BS (Post 2429570)
They were this big...Sorry don't remeber the weight. I'm guessing a little smaller than yours.

that looks like it was begging to be on a spit :evil:

HankB 03-30-2013 11:02 PM

I did a 12 pound leg of lamb on my 26 kettle for it's inaugural cook. It ran about 350°F and in 2:45 hit an IT of 138°F.

https://lh6.googleusercontent.com/-B...SC_5115-PP.JPG

fantomlord 03-31-2013 06:48 AM

Quote:

Originally Posted by HankB (Post 2429682)
I did a 12 pound leg of lamb on my 26 kettle for it's inaugural cook. It ran about 350F and in 2:45 hit an IT of 138F.

https://lh6.googleusercontent.com/-B...SC_5115-PP.JPG

Thanks Hank...I hope my looks as good as yours!

Just BS 03-31-2013 04:49 PM

Quote:

Originally Posted by fantomlord (Post 2429619)
that looks like it was begging to be on a spit :evil:

I'm not a fan of cooking my animals whole. Dofferent cuts are done at dofferent times.... maybe its my skill level, but I've been unhappy with the end product.I rather do a couple of legs or a couple of racks depending on how many I'm feeding.


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