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)
-   -   smoking leg of lamb (http://www.bbq-brethren.com/forum/showthread.php?t=60054)

CB 04-13-2009 02:02 PM

smoking leg of lamb
 
Like many backyard grillers and smokers - I don't get a chance to do the same meat repeatedly to work out some of the questions. And with the price of good quality meat, I sometimes resist experimenting. So I pose this question to the Brethren, figure that amongst this august group there must be some experience with this question.

http://sizzleonthegrill.com/user-for...tach=636;image

Background:
I generally smoke a boneless leg of lamb a couple times a year. I always unwrap it so it's butterflied when I cook it. I have always smoked it for a couple 2-3 hours and then wrapped it. Then I either complete it in the oven, or in the smoker for another hour or so - until internal temp is 140F or so. Sometimes I'll grill it.

The question:
Generally speaking I like lamb cooked to rare. But I've always noticed with this preparation some of the better done pieces are actually easier to chew and still remain moist. Would I be better off to treat this leg of lamb like a brisket or pork shoulder and cook to a higher temp and therefor get a more tender bite to it?

Thanks in advance for your thoughts and shared experiences.

Stoke&Smoke 04-13-2009 02:17 PM

Went rare (140-145) with mine yesterday

http://i300.photobucket.com/albums/n...s/Easter/1.jpg
Rubbed down with a garlic salt paste, and marinated overnight


http://i300.photobucket.com/albums/n...s/Easter/3.jpg

http://i300.photobucket.com/albums/n...s/Easter/5.jpg
After about 2.5 hours, 145 on the Thermapen
http://i300.photobucket.com/albums/n...s/Easter/7.jpg

Wasn't that pretty, but it sure tasted good! some of the pics are a bit blurry, sorry, cell phone camera:icon_pissed

CB 04-13-2009 02:44 PM

wow, I respect your knife skills the way you de-boned that - nice work.

And the stuffing looks great. Are those pine nuts? and what's the green - is that spinach or parsley or?

Stoke&Smoke 04-13-2009 04:07 PM

Guess I should have said.

In the frying pan is a mixture of onion, garic, and pine nuts. The green is a mix of a handfull of parsley, half a handfull of mint, and two boxes of frozen chopped spinach (drained), and finally 8 oz of crumbled feta cheese.

Thanks for the compliment, but I've done them better. Trouble was by the time I had this one trimmed, it left some holes that allowed some of the filling to ooze out. But, as I said, it still tasted great!

SoEzzy 04-13-2009 11:20 PM

I cook lamb in two methods, low heat and high heat.

I prep the lamb with slits every inch or inch and a half, then put slices of garlic, sprigs of rosemary and thyme in the every other slit, 1/3 filled with each.

Then cook it either low and slow or hot and fast.

225 - 250 cook it to 140 - 145 internal for medium rare.

425 - 450 cook it till the outside cracks, the inside will be at 140 - 145!


All times are GMT -5. The time now is 01:18 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.