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Unread 03-30-2013, 02:27 PM   #1
fantomlord
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Question Leg of Lamb cook time

Doing a bone-in leg of lamb (~11lbs) tomorrow, and was wondering what to expect for cook times...unfortunately, about half of the family members I'm cooking for prefer their lamb more like medium, edging to medium well

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Unread 03-30-2013, 02:38 PM   #2
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Depends on your cooking temp.

I did 2 bone-ins on my off set, smoked at 225-250 range for about 4 hours. IT was around 135 (I think) and it got rave reviews.

Made a paste of olive oil, rosemary, thyme, garlic and mint to rub first.

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Unread 03-30-2013, 04:22 PM   #3
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Quote:
Originally Posted by Just BS View Post
Depends on your cooking temp.

I did 2 bone-ins on my off set, smoked at 225-250 range for about 4 hours. IT was around 135 (I think) and it got rave reviews.

Made a paste of olive oil, rosemary, thyme, garlic and mint to rub first.

G'luck!
were those around the same size as mine?

yeah...I did forget to mention that, didn't I? I'll probably be running more in the 250 - 275° range. I'll be doing something similar with olive oil, garlic, rosemary, and probably some lemon zest.
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Unread 03-30-2013, 05:03 PM   #4
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Quote:
Originally Posted by fantomlord View Post
were those around the same size as mine?

yeah...I did forget to mention that, didn't I? I'll probably be running more in the 250 - 275° range. I'll be doing something similar with olive oil, garlic, rosemary, and probably some lemon zest.

Start early,finish early,and park it in an Esky/cooler for an hour.
make sure its at room temperature before starting
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Unread 03-30-2013, 06:27 PM   #5
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Start early,finish early,and park it in an Esky/cooler for an hour.
make sure its at room temperature before starting
can you ballpark a cooking time for me? I want to finish an hour early, and not end up done 3 hours early, or having everybody sitting around for 2 hours waiting for it to finish.

Thanks!
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Unread 03-30-2013, 06:49 PM   #6
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I'd do it at 400f, about 15 minutes per pound and rest.(close to medium)
Crispy skin and juicy interior tent foil and don't wrap.
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Unread 03-30-2013, 07:53 PM   #7
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I'd do it at 400f, about 15 minutes per pound and rest.(close to medium)
Crispy skin and juicy interior tent foil and don't wrap.
thanks bucc!
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Unread 03-30-2013, 09:13 PM   #8
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will that translate to ~30-45 mins per pound if I'm in the 300° range? I'll be cooking it on the WSM, and I have trouble getting it much hotter than that
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Unread 03-30-2013, 09:25 PM   #9
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I would allow 4 hours,But I prefer to wrap snugly,I believe it keeps the meat moister.
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Unread 03-30-2013, 09:29 PM   #10
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Thanks for the help guys! I told my wife when I was posting this that I was hoping the Aussies would reply I knew you guys would give me some good input!
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Unread 03-30-2013, 09:39 PM   #11
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Quote:
Originally Posted by fantomlord View Post
were those around the same size as mine?
They were this big...Sorry don't remeber the weight. I'm guessing a little smaller than yours.
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Unread 03-30-2013, 10:05 PM   #12
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Quote:
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They were this big...Sorry don't remeber the weight. I'm guessing a little smaller than yours.
that looks like it was begging to be on a spit
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Unread 03-30-2013, 11:02 PM   #13
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I did a 12 pound leg of lamb on my 26 kettle for it's inaugural cook. It ran about 350°F and in 2:45 hit an IT of 138°F.

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Unread 03-31-2013, 06:48 AM   #14
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Quote:
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I did a 12 pound leg of lamb on my 26 kettle for it's inaugural cook. It ran about 350°F and in 2:45 hit an IT of 138°F.

Thanks Hank...I hope my looks as good as yours!
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Unread 03-31-2013, 04:49 PM   #15
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Quote:
Originally Posted by fantomlord View Post
that looks like it was begging to be on a spit
I'm not a fan of cooking my animals whole. Dofferent cuts are done at dofferent times.... maybe its my skill level, but I've been unhappy with the end product.I rather do a couple of legs or a couple of racks depending on how many I'm feeding.
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