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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-30-2013, 02:27 PM | #1 |
is One Chatty Farker
Join Date: 09-24-12
Location: Sauk City, WI
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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
Thanks!
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Matt...Sauk City, WI |
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03-30-2013, 02:38 PM | #2 |
is one Smokin' Farker
Join Date: 09-10-12
Location: Lost in the woods, somewhere in the PNW
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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. G'luck! |
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03-30-2013, 04:22 PM | #3 | |
is One Chatty Farker
Join Date: 09-24-12
Location: Sauk City, WI
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Quote:
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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Matt...Sauk City, WI |
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03-30-2013, 05:03 PM | #4 | |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Quote:
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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Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky: |
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03-30-2013, 06:27 PM | #5 | |
is One Chatty Farker
Join Date: 09-24-12
Location: Sauk City, WI
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Quote:
Thanks!
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Matt...Sauk City, WI |
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03-30-2013, 06:49 PM | #6 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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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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Hold my dang beer... |
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03-30-2013, 07:53 PM | #7 |
is One Chatty Farker
Join Date: 09-24-12
Location: Sauk City, WI
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thanks bucc!
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Matt...Sauk City, WI |
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03-30-2013, 09:13 PM | #8 |
is One Chatty Farker
Join Date: 09-24-12
Location: Sauk City, WI
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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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Matt...Sauk City, WI |
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03-30-2013, 09:25 PM | #9 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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I would allow 4 hours,But I prefer to wrap snugly,I believe it keeps the meat moister.
__________________
Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky: |
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03-30-2013, 09:29 PM | #10 |
is One Chatty Farker
Join Date: 09-24-12
Location: Sauk City, WI
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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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Matt...Sauk City, WI |
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03-30-2013, 09:39 PM | #11 |
is one Smokin' Farker
Join Date: 09-10-12
Location: Lost in the woods, somewhere in the PNW
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They were this big...Sorry don't remeber the weight. I'm guessing a little smaller than yours.
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03-30-2013, 10:05 PM | #12 |
is One Chatty Farker
Join Date: 09-24-12
Location: Sauk City, WI
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that looks like it was begging to be on a spit
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Matt...Sauk City, WI |
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03-30-2013, 11:02 PM | #13 |
is One Chatty Farker
Join Date: 01-16-12
Location: Winfield, IL
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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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Weber Crazy |
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03-31-2013, 06:48 AM | #14 |
is One Chatty Farker
Join Date: 09-24-12
Location: Sauk City, WI
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Thanks Hank...I hope my looks as good as yours!
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Matt...Sauk City, WI |
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03-31-2013, 04:49 PM | #15 |
is one Smokin' Farker
Join Date: 09-10-12
Location: Lost in the woods, somewhere in the PNW
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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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