Leg of lamb??

Timmy Mac · 10-27-2014, 01:43 PM

My friend wants me to smoke a leg this weekend. I've never done it in a smoker,were also doing a whole lamb on a open spit.We got the spit down. I'm looking for some guidance and suggestions. I want to cook it medium well to well. Thanks

THoey1963 · 10-27-2014, 01:52 PM

Never tried to cook lamb yet, but used the search at the bottom of the page and found this that looked really good:

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

food4thot · 10-27-2014, 02:09 PM

Have smoked a few legs that came out great. Deboned, butterflied, and stuffed

Not sure why you'd want one medium-well or well. Smoke to 130-135, let it rest, and it comes out perfect IMO

snapper-G · 10-27-2014, 02:33 PM

food4thot, that is a beautiful piece of lamb!!!! And a beautiful avatar!

longwayfromhome · 10-28-2014, 02:20 PM

If this is the first time I would:

1. Debone/butterfly it.
2. Use traditional lamby herbs like rosemary and garlic to marinate for several hours min.
3. Smoke for an hour 275/300 with some fruit wood like apple or cherry. Don't overdo the smoke.
4. Then grill both sides as required (5+ mins a side). You can sneak peeks at the meat with some small exploratory cuts if you are uncertain as to how cooked it is. A bit of charring is a good thing :-)
5. Note 1: Lamb is very juicy so don't overcook thinking the juice is indicative of being undercooked.
6. Note 2: I have found that because lamb has so much fat, if smoked only, the meat has a greasy/oily texture which isn't attractive. With the grill finish, this goes and you can get some delightful mixes of flavours and textures.

This gives a good result reliably every time for me. The butterflying gives a more even thickness of meat for your initial goes at cooking - later you can leave the bone in which is more challenging.

I did one on the weekend where I also thinly coated in Chinese cha siu, which gave it a really nice sweet something, but this kinda covers the beautiful flavour of properly cooked lamb.

Cut into small pieces, cold leftovers are a great addition to salads. Oh, the taste of cold lamb fat on a school lunch sandwich - takes me back 50 years.

dadsr4 · 10-29-2014, 09:47 AM

Quote:

Originally Posted by THoey1963

Never tried to cook lamb yet, but used the search at the bottom of the page and found this that looked really good:

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

I have followed this method many times, minus the Scotch bonnets.

robbq · 10-29-2014, 07:22 PM

I'd do it like you would a roast beef. Smoke to a bit below your desired temp, sear to get a nice crust, then rest for 10-20 minutes before you slice. No need to overcook lamb, it is great rare or medium rare.

martyleach · 10-29-2014, 11:30 PM

IMO, if you cook it to medium well or well you will have ruined it.

10-27-2014, 01:43 PM	#1
Timmy Mac Take a breath! Join Date: 04-29-11 Location: Youngstown,Ohio	Leg of lamb?? My friend wants me to smoke a leg this weekend. I've never done it in a smoker,were also doing a whole lamb on a open spit.We got the spit down. I'm looking for some guidance and suggestions. I want to cook it medium well to well. Thanks __________________ Spittin' Feathers BBQ

10-27-2014, 01:52 PM	#2
THoey1963 somebody shut me the fark up. Join Date: 01-08-14 Location: San Antonio, TX Name/Nickname : Terry	Never tried to cook lamb yet, but used the search at the bottom of the page and found this that looked really good: http://www.bbq-brethren.com/forum/sh...ad.php?t=98634 __________________ There are thousands of ways to BBQ. The right way is the one that you enjoy doing, and that produces food that you, your family, and your friends enjoy to eat. So, keep experimenting. :) Lone Star Grillz Insulated Cabinet Smoker / Weber Summit Charcoal Grilling (WSCG) Station / CyberQ / Slow N Sear with Drip N Griddle WSCG Review [URL="http://www.bbq-brethren.com/forum/showthread.php?t=245542"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. WSM Mods [URL="http://www.bbq-brethren.com/forum/showthread.php?t=201917"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. My Brisket Guide [URL="http://bbq-brethren.com/forum/showthread.php?t=238834"][COLOR=Blue][B]HERE[/B][/COLOR][/URL].

10-27-2014, 02:09 PM	#3
food4thot is Blowin Smoke! Join Date: 07-31-14 Location: Troy, MI Name/Nickname : Erik, E	Have smoked a few legs that came out great. Deboned, butterflied, and stuffed Not sure why you'd want one medium-well or well. Smoke to 130-135, let it rest, and it comes out perfect IMO __________________ Green Weber Performer w/Rotisserie Kit--18.5 WSM--OTS--Jumbo Joe--Ninja Woodfire--TW8060--Michigan State Green Thermapen

10-28-2014, 02:20 PM	#5
longwayfromhome Full Fledged Farker Join Date: 09-05-13 Location: Auckland, NZ	If this is the first time I would: 1. Debone/butterfly it. 2. Use traditional lamby herbs like rosemary and garlic to marinate for several hours min. 3. Smoke for an hour 275/300 with some fruit wood like apple or cherry. Don't overdo the smoke. 4. Then grill both sides as required (5+ mins a side). You can sneak peeks at the meat with some small exploratory cuts if you are uncertain as to how cooked it is. A bit of charring is a good thing :-) 5. Note 1: Lamb is very juicy so don't overcook thinking the juice is indicative of being undercooked. 6. Note 2: I have found that because lamb has so much fat, if smoked only, the meat has a greasy/oily texture which isn't attractive. With the grill finish, this goes and you can get some delightful mixes of flavours and textures. This gives a good result reliably every time for me. The butterflying gives a more even thickness of meat for your initial goes at cooking - later you can leave the bone in which is more challenging. I did one on the weekend where I also thinly coated in Chinese cha siu, which gave it a really nice sweet something, but this kinda covers the beautiful flavour of properly cooked lamb. Cut into small pieces, cold leftovers are a great addition to salads. Oh, the taste of cold lamb fat on a school lunch sandwich - takes me back 50 years. __________________ Ralph in Auckland... with a WSM 22", a FireMagic 24S, a BQ Grills pig cooker, an LSG 24 x 60 offset ... and a hopeful attitude. ... but for all that, I left my heart along the Chief Joseph Scenic Byway ...

10-29-2014, 07:22 PM	#7
robbq is one Smokin' Farker Join Date: 06-03-12 Location: Westborough, MA	I'd do it like you would a roast beef. Smoke to a bit below your desired temp, sear to get a nice crust, then rest for 10-20 minutes before you slice. No need to overcook lamb, it is great rare or medium rare. __________________ LBGE, WSM 18.5, Smokin-It Model #1, Napoleon Prestige Gas Grill, MHP Grill, [COLOR="purple"]Purple[/COLOR] and [COLOR="red"]Red[/COLOR] Thermapens

10-27-2014, 02:33 PM	#4
snapper-G Full Fledged Farker Join Date: 03-15-14 Location: Johnstown,PA	food4thot, that is a beautiful piece of lamb!!!! And a beautiful avatar!

10-29-2014, 11:30 PM	#8
martyleach Quintessential Chatty Farker Join Date: 12-17-10 Location: Pleasanton, Ca	IMO, if you cook it to medium well or well you will have ruined it. __________________ XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url]