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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-21-2013, 07:35 PM   #1
silverfinger
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Default Leg of lamb!! Now at SAMs club!!

Look at what I found today!!
I've never cooked one but there was no way I was going to pass this up!!

Any suggestions or thread recommendations on how to smoke this 6 pounder?




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22" fire pit with Weber lid. Nothing like a big fire after dinner.
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Unread 03-21-2013, 07:46 PM   #2
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I did a quick search and these two look good.

http://www.bbq-brethren.com/forum/sh...ad.php?t=98634

http://www.bbq-brethren.com/forum/sh...ad.php?t=94026
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Unread 03-21-2013, 07:49 PM   #3
silverfinger
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Default Leg of lamb!! Now at SAMs club!!

Those two are great!!
You can't go wrong with phrasty or the smokin Aussie when it comes to cooking lamb!!!
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I woke up to the smell of BBQ and I said to myself, self,
It's Going To Be A Good Day!

Winner of the 1st annual BBQ Brethren Beard War!
I have 3 little kittens! Despicable Me
50 year Old Imperial Kamado with ears.
Another old Kamado. Size #3.
22" fire pit with Weber lid. Nothing like a big fire after dinner.
Weber gasser with side burner, silver.
22" Weber Kettle Gold.
14" Smokey Joe Silver.
BLACK PIRATE THERMAPEN Yes, It's FAST.

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Unread 03-21-2013, 08:49 PM   #4
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I did a bone in leg of lamb for the inaugural cook on my 26 Weber kettle following the directions provided by Steve Raichlen for Lamb Provencal. It was awesome!



Details of my cook at http://smpoke-on.blogspot.com/2012/04/leg-of-lamb.html
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Unread 03-22-2013, 03:44 PM   #5
silverfinger
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Many great recipes!! Thanks Brethren!!

Im thinking of throwing this in my Kamado and cooking it about the same temperature as I would BB Ribs.

The only reason for that is I would like to make sure the center is medium rare and not raw from being cooked too fast.

Ive read that some say hot and fast but with a piece of meat that thick Im afraid that it will not cook evenly if I do that.

What do you guys think?
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I woke up to the smell of BBQ and I said to myself, self,
It's Going To Be A Good Day!

Winner of the 1st annual BBQ Brethren Beard War!
I have 3 little kittens! Despicable Me
50 year Old Imperial Kamado with ears.
Another old Kamado. Size #3.
22" fire pit with Weber lid. Nothing like a big fire after dinner.
Weber gasser with side burner, silver.
22" Weber Kettle Gold.
14" Smokey Joe Silver.
BLACK PIRATE THERMAPEN Yes, It's FAST.

Promoted by Bigabyte to "Infidiot #1"
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Unread 03-22-2013, 03:52 PM   #6
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http://www.bbq-brethren.com/forum/sh...d.php?t=123607

http://www.bbq-brethren.com/forum/sh...d.php?t=107953

http://www.bbq-brethren.com/forum/sh...d.php?t=105341
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Unread 03-22-2013, 04:27 PM   #7
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Whatever you decide to do, just don't take it past 130 or so IT if cooking in the 325 degree range, as it will climb to a perfect medium rare after pulling it off the pit.
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Unread 03-22-2013, 04:39 PM   #8
silverfinger
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Default Leg of lamb!! Now at SAMs club!!

Thanks guerre!!!
Quick question.
What temp to you cook your ribs at?

I know it's an odd question but it will help me decide what temp I should bring my old kamado to for the lamb.
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I woke up to the smell of BBQ and I said to myself, self,
It's Going To Be A Good Day!

Winner of the 1st annual BBQ Brethren Beard War!
I have 3 little kittens! Despicable Me
50 year Old Imperial Kamado with ears.
Another old Kamado. Size #3.
22" fire pit with Weber lid. Nothing like a big fire after dinner.
Weber gasser with side burner, silver.
22" Weber Kettle Gold.
14" Smokey Joe Silver.
BLACK PIRATE THERMAPEN Yes, It's FAST.

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Unread 03-22-2013, 04:40 PM   #9
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Great thing about a legt of Lamb is it can be cooked so many ways.
I cook Low until a temp of 140f/60c serving temp and do not rest.
I also cook at 180c plus /360F untill the internal temp is about 130f/55c
Then rest for an hour in a Hot esky,the fast cooked Lamb has a wonderfull skin that people fight over.
seasoning of choice is simple for us ,usually a bit of oil ,a little salt and pepper.
Sometimes we go big on the seasoning using Middle Eastern flavours.

Do you folks have Lemon Myrtle? that goes great with Lamb.
We are doing a leg today, slow,score the fat cap,I expect about 5 hour cook for a 2.5 kilo leg
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Unread 03-22-2013, 04:53 PM   #10
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Try this one ,the honey would make it superb.

http://www.heatbeads.com.au/recipe/s...t-leg-of-lamb/

The Chef would have to be the Top of my most admired

Ingredients:
  • 1 x 2kg leg of lamb
  • 8 cloves garlic peeled cut and soaked in salt
  • 2 tablespoons salt
  • 2 tablespoons freshly ground black pepper
  • rosemary sprigs
  • extra virgin olive oil
  • 1 small tub honey
  • 6 lemons
  • juice of 2 lemons
Method:

Make 8 incisions in the lamb approximately 3 – 4 cm deep. Cut your garlic into little slithers and insert into incisions. Stuff rosemary sprigs into the incisions.
Season your lamb with salt, pepper and olive oil. Cook on BBQ.
In a bowl mix lemon juice and honey with sprigs of rosemary and baste lamb.
Looking for more BBQ recipes from Good Chef Bad Chef? Visit Good Chef Bad Chef recipes.
**Recipe by celebrity chef Adrian Richardson as seen on popular cooking series Good Chef Bad Chef. Image copyright Good Chef Bad Chef..
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Unread 03-22-2013, 05:55 PM   #11
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Sweet! Costco around my area brought in legs or lamb as well. I picked up two and I'm def eyeing the recipes and links posted.
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Unread 03-22-2013, 05:57 PM   #12
silverfinger
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Default Leg of lamb!! Now at SAMs club!!

Quote:
Originally Posted by ssv3 View Post
Sweet! Costco around my area brought in legs or lamb as well. I picked up two and I'm def eyeing the recipes and links posted.
Yep, I've never seen them before sold like this. There was no way I was walking out without one!!

I'm excited!!
__________________
I woke up to the smell of BBQ and I said to myself, self,
It's Going To Be A Good Day!

Winner of the 1st annual BBQ Brethren Beard War!
I have 3 little kittens! Despicable Me
50 year Old Imperial Kamado with ears.
Another old Kamado. Size #3.
22" fire pit with Weber lid. Nothing like a big fire after dinner.
Weber gasser with side burner, silver.
22" Weber Kettle Gold.
14" Smokey Joe Silver.
BLACK PIRATE THERMAPEN Yes, It's FAST.

Promoted by Bigabyte to "Infidiot #1"
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Unread 03-22-2013, 06:01 PM   #13
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I hope my SAMs has some. Our local supermarkets want 20$ a pound for lamb...
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Unread 03-22-2013, 06:03 PM   #14
silverfinger
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Default Leg of lamb!! Now at SAMs club!!

Quote:
Originally Posted by cirk View Post
I hope my SAMs has some. Our local supermarkets want 20$ a pound for lamb...
Ouch,
At them prices I would pass it up as well.

As you can see from my photos it was 5 bucks a pound!! Not bad!!
__________________
I woke up to the smell of BBQ and I said to myself, self,
It's Going To Be A Good Day!

Winner of the 1st annual BBQ Brethren Beard War!
I have 3 little kittens! Despicable Me
50 year Old Imperial Kamado with ears.
Another old Kamado. Size #3.
22" fire pit with Weber lid. Nothing like a big fire after dinner.
Weber gasser with side burner, silver.
22" Weber Kettle Gold.
14" Smokey Joe Silver.
BLACK PIRATE THERMAPEN Yes, It's FAST.

Promoted by Bigabyte to "Infidiot #1"
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Unread 03-22-2013, 06:07 PM   #15
deguerre
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Quote:
Originally Posted by silverfinger View Post
Thanks guerre!!!
Quick question.
What temp to you cook your ribs at?

I know it's an odd question but it will help me decide what temp I should bring my old kamado to for the lamb.
I do my ribs in the 275~300 range. Unfoiled, no mop, no spritz and no sauce. Last couple BB cooks I did 325 which made some really GREAT pig honey on them.
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