The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (http://www.bbq-brethren.com/forum/index.php)
-   Q-talk (http://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   Leg o' Lamb (http://www.bbq-brethren.com/forum/showthread.php?t=44798)

MostlySmoke 06-21-2008 03:00 PM

Leg o' Lamb
 
I have a bone in leg of lamb to cook for tomorrow. Should I cook this low and slow like a butt? Or should I cook it hotter like a beef rib roast?

Any help will be much appreciated!!:confused::confused:

billm 06-21-2008 05:33 PM

i would cook it hotter (300-350)but thats my preference..personlly i dont think low and slow does anything for lamb

MostlySmoke 06-21-2008 05:55 PM

Thanx Bill,

I'll take some pics and post tomorrow.

MS

billm 06-21-2008 08:12 PM

sounds good..what you prepping it with?

MostlySmoke 06-21-2008 09:06 PM

I'm marinating it in olive oil, worchesteshire, fresh garlic, and rosemary.

For the grill, probably salt, pepper, gran. garlic, rosemary, and oregano.

Let me know if you think of something better.

Thanks

MS

BBQ Grail 06-21-2008 09:08 PM

Quote:

Originally Posted by MostlySmoke (Post 668682)
I'm marinating it in olive oil, worchesteshire, fresh garlic, and rosemary.

For the grill, probably salt, pepper, gran. garlic, rosemary, and oregano.

Let me know if you think of something better.

Thanks

MS

Only thing that would be better is "start to finish" pictures.

Big George's BBQ 06-21-2008 09:10 PM

Definately hotter. You do not want lamb cooked till it is well done. If you are cookimg it indirectly over charcoal you can add some wood to it

billm 06-22-2008 02:37 AM

Quote:

Originally Posted by MostlySmoke (Post 668682)
I'm marinating it in olive oil, worchesteshire, fresh garlic, and rosemary.

For the grill, probably salt, pepper, gran. garlic, rosemary, and oregano.

Let me know if you think of something better.

Thanks

MS

personally i'd sub the WS sauce for a litle white wine...but im sure you got it marinating already...
sounds like what you got going for the grill is good..enjoy!
look forward to seeing pics..

billm 06-22-2008 10:08 PM

so...how did that leg of lamb come out?

CarbonToe 06-23-2008 06:57 AM

Quote:

Originally Posted by MostlySmoke (Post 668682)
I'm marinating it in olive oil, worchesteshire, fresh garlic, and rosemary.

For the grill, probably salt, pepper, gran. garlic, rosemary, and oregano.

I love lamb and grill it often. I've posted a few recipes, if I get a few mins I'll post some links....but as mentioned above cook at high temps, leave to rest and eat it pink in the middle.

[EDIT] Post 17 - http://www.bbq-brethren.com//forum/s...ht=lamb&page=2
Also has a shortcut to another marinaded in Yoghurt and Cumin - http://www.bbq-brethren.com/forum/sh...highlight=lamb

SoEzzy 06-23-2008 01:34 PM

For leg of lamb I like hot and fast, 400 - 425 F

But shoulder of lamb I like to low and slow and render out all the fat.


All times are GMT -5. The time now is 04:42 PM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.