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Leg o' Lamb

MostlySmoke

MostlySmoke

Knows what a fatty is.
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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:
 
i would cook it hotter (300-350)but thats my preference..personlly i dont think low and slow does anything for lamb
 
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
 
MostlySmoke said:
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
Click to expand...

Only thing that would be better is "start to finish" pictures.
 
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
 
MostlySmoke said:
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
Click to expand...
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..
 
MostlySmoke said:
I'm marinating it in olive oil, worchesteshire, fresh garlic, and rosemary.

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

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/showthread.php?t=29523&highlight=lamb&page=2
Also has a shortcut to another marinaded in Yoghurt and Cumin - http://www.bbq-brethren.com/forum/showthread.php?t=28881&highlight=lamb
 
Last edited:
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.
 
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