Leg of Lamb cook time

fantomlord · 03-30-2013, 02:27 PM

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!

Just BS · 03-30-2013, 02:38 PM

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!

fantomlord · 03-30-2013, 04:22 PM

Quote:

Originally Posted by Just BS

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.

Titch · 03-30-2013, 05:03 PM

Quote:

Originally Posted by fantomlord

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

fantomlord · 03-30-2013, 06:27 PM

Quote:

Originally Posted by AussieTitch

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!

buccaneer · 03-30-2013, 06:49 PM

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.

fantomlord · 03-30-2013, 07:53 PM

Quote:

Originally Posted by buccaneer

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!

fantomlord · 03-30-2013, 09:13 PM

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

Titch · 03-30-2013, 09:25 PM

I would allow 4 hours,But I prefer to wrap snugly,I believe it keeps the meat moister.

fantomlord · 03-30-2013, 09:29 PM

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!

Just BS · 03-30-2013, 09:39 PM

Quote:

Originally Posted by fantomlord

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.

fantomlord · 03-30-2013, 10:05 PM

Quote:

Originally Posted by Just BS

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

HankB · 03-30-2013, 11:02 PM

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.

fantomlord · 03-31-2013, 06:48 AM

Quote:

Originally Posted by HankB

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!

Just BS · 03-31-2013, 04:49 PM

Quote:

Originally Posted by fantomlord

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.

03-30-2013, 02:27 PM	#1
fantomlord is One Chatty Farker Join Date: 09-24-12 Location: Sauk City, WI	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! __________________ Matt...Sauk City, WI

03-30-2013, 06:49 PM	#6
buccaneer somebody shut me the fark up. Join Date: 10-23-10 Location: The Never Never.	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. __________________ Hold my dang beer...

03-30-2013, 09:13 PM	#8
fantomlord is One Chatty Farker Join Date: 09-24-12 Location: Sauk City, WI	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 __________________ Matt...Sauk City, WI

03-30-2013, 09:25 PM	#9
Titch somebody shut me the fark up. Join Date: 11-17-12 Location: South East Victoria Australia Name/Nickname : Titch :-)	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:

03-30-2013, 09:29 PM	#10
fantomlord is One Chatty Farker Join Date: 09-24-12 Location: Sauk City, WI	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! __________________ Matt...Sauk City, WI

03-30-2013, 02:38 PM	#2
Just BS is one Smokin' Farker Join Date: 09-10-12 Location: Lost in the woods, somewhere in the PNW	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!

03-30-2013, 11:02 PM	#13
HankB is One Chatty Farker Join Date: 01-16-12 Location: Winfield, IL	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. __________________ Weber Crazy