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MattCom 04-03-2010 10:34 AM

Leg of lamb cook time
I know it's done when it's done, but I need to time it somewhat.
I have a 11# with bone in.
I plan to cook it in the kettle w/ fire on both sides with a pan underneath the grate. My plan is to run it hot for the first hour 400-450, then drop it down to about 350-375 for the rest of the cook.
My guess would be 2-3 hours to bring the thickest part to 145 degrees?
It's a bit too long to fit in the wsm, or would do it right over the coals on the top rack.

Does my timing sound correct?:confused:

Thanks and I'll take some pics

bigabyte 04-03-2010 11:00 AM

I usually go to 140 and let it carry over to 145, but I like mine with a tinge of red in the center.

Ross in Ventura 04-03-2010 11:20 AM

Me too


SmokinAussie 04-04-2010 07:23 AM

All looks good to me..

I give you my official approval...But I do wish to see some nice bark and a good smoke ring on that leg...

Please proceed!


Rick's Tropical Delight 04-04-2010 07:50 AM

you could hack off the small end and place it next to the large piece so it would fit.

the barbecue bible says 8 pound bone-in leg indirect on medium heat 2 hours for rare @ 140 and 3 hours for well-done @170.

my lebanese butcher says if you want it to get done quicker, slather it with yogurt. :thumb:

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