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Old 06-21-2008, 03:00 PM   #1
MostlySmoke
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Default Leg o' Lamb

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!!
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Old 06-21-2008, 05:33 PM   #2
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i would cook it hotter (300-350)but thats my preference..personlly i dont think low and slow does anything for lamb
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Old 06-21-2008, 05:55 PM   #3
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Thanx Bill,

I'll take some pics and post tomorrow.

MS
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Old 06-21-2008, 08:12 PM   #4
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sounds good..what you prepping it with?
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Old 06-21-2008, 09:06 PM   #5
MostlySmoke
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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
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Old 06-21-2008, 09:08 PM   #6
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Quote:
Originally Posted by MostlySmoke View Post
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
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Old 06-21-2008, 09:10 PM   #7
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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
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Old 06-22-2008, 02:37 AM   #8
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Quote:
Originally Posted by MostlySmoke View Post
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
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..
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Old 06-22-2008, 10:08 PM   #9
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so...how did that leg of lamb come out?
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Old 06-23-2008, 06:57 AM   #10
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Quote:
Originally Posted by MostlySmoke View Post
I'm marinating it in olive oil, worchesteshire, fresh garlic, and rosemary.

For the grill, probably salt, pepper, gran. garlic, rosemary, and oregano.
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/s...ht=lamb&page=2
Also has a shortcut to another marinaded in Yoghurt and Cumin - http://www.bbq-brethren.com/forum/sh...highlight=lamb
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Old 06-23-2008, 01:34 PM   #11
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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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