Leg of lamb!! Now at SAMs club!!

silverfinger · 03-21-2013, 07:35 PM

Look at what I found today!!
I've never cooked one but there was no way I was going to pass this up!!

Any suggestions or thread recommendations on how to smoke this 6 pounder?

DerHusker · 03-21-2013, 07:46 PM

I did a quick search and these two look good.

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

http://www.bbq-brethren.com/forum/sh...ad.php?t=94026

silverfinger · 03-21-2013, 07:49 PM

Those two are great!!
You can't go wrong with phrasty or the smokin Aussie when it comes to cooking lamb!!!

HankB · 03-21-2013, 08:49 PM

I did a bone in leg of lamb for the inaugural cook on my 26 Weber kettle following the directions provided by Steve Raichlen for Lamb Provencal. It was awesome!

Details of my cook at http://smpoke-on.blogspot.com/2012/04/leg-of-lamb.html

silverfinger · 03-22-2013, 03:44 PM

Many great recipes!! Thanks Brethren!!

Im thinking of throwing this in my Kamado and cooking it about the same temperature as I would BB Ribs.

The only reason for that is I would like to make sure the center is medium rare and not raw from being cooked too fast.

Ive read that some say hot and fast but with a piece of meat that thick Im afraid that it will not cook evenly if I do that.

What do you guys think?

deguerre · 03-22-2013, 03:52 PM

http://www.bbq-brethren.com/forum/sh...d.php?t=123607

http://www.bbq-brethren.com/forum/sh...d.php?t=107953

http://www.bbq-brethren.com/forum/sh...d.php?t=105341

deguerre · 03-22-2013, 04:27 PM

Whatever you decide to do, just don't take it past 130 or so IT if cooking in the 325 degree range, as it will climb to a perfect medium rare after pulling it off the pit.

silverfinger · 03-22-2013, 04:39 PM

Thanks guerre!!!
Quick question.
What temp to you cook your ribs at?

I know it's an odd question but it will help me decide what temp I should bring my old kamado to for the lamb.

Titch · 03-22-2013, 04:40 PM

Great thing about a legt of Lamb is it can be cooked so many ways.
I cook Low until a temp of 140f/60c serving temp and do not rest.
I also cook at 180c plus /360F untill the internal temp is about 130f/55c
Then rest for an hour in a Hot esky,the fast cooked Lamb has a wonderfull skin that people fight over.
seasoning of choice is simple for us ,usually a bit of oil ,a little salt and pepper.
Sometimes we go big on the seasoning using Middle Eastern flavours.

Do you folks have Lemon Myrtle? that goes great with Lamb.
We are doing a leg today, slow,score the fat cap,I expect about 5 hour cook for a 2.5 kilo leg

Titch · 03-22-2013, 04:53 PM

Try this one ,the honey would make it superb.

http://www.heatbeads.com.au/recipe/s...t-leg-of-lamb/

The Chef would have to be the Top of my most admired

Ingredients:

1 x 2kg leg of lamb
8 cloves garlic peeled cut and soaked in salt
2 tablespoons salt
2 tablespoons freshly ground black pepper
rosemary sprigs
extra virgin olive oil
1 small tub honey
6 lemons
juice of 2 lemons

Method:

Make 8 incisions in the lamb approximately 3 – 4 cm deep. Cut your garlic into little slithers and insert into incisions. Stuff rosemary sprigs into the incisions.
Season your lamb with salt, pepper and olive oil. Cook on BBQ.
In a bowl mix lemon juice and honey with sprigs of rosemary and baste lamb.
Looking for more BBQ recipes from Good Chef Bad Chef? Visit Good Chef Bad Chef recipes.
**Recipe by celebrity chef Adrian Richardson as seen on popular cooking series Good Chef Bad Chef. Image copyright Good Chef Bad Chef..

ssv3 · 03-22-2013, 05:55 PM

Sweet! Costco around my area brought in legs or lamb as well. I picked up two and I'm def eyeing the recipes and links posted.

silverfinger · 03-22-2013, 05:57 PM

Quote:

Originally Posted by ssv3

Sweet! Costco around my area brought in legs or lamb as well. I picked up two and I'm def eyeing the recipes and links posted.

Yep, I've never seen them before sold like this. There was no way I was walking out without one!!

I'm excited!!

cirk · 03-22-2013, 06:01 PM

I hope my SAMs has some. Our local supermarkets want 20$ a pound for lamb...

silverfinger · 03-22-2013, 06:03 PM

Quote:

Originally Posted by cirk

I hope my SAMs has some. Our local supermarkets want 20$ a pound for lamb...

Ouch,
At them prices I would pass it up as well.

As you can see from my photos it was 5 bucks a pound!! Not bad!!

deguerre · 03-22-2013, 06:07 PM

Quote:

Originally Posted by silverfinger

Thanks guerre!!!
Quick question.
What temp to you cook your ribs at?

I know it's an odd question but it will help me decide what temp I should bring my old kamado to for the lamb.

I do my ribs in the 275~300 range. Unfoiled, no mop, no spritz and no sauce. Last couple BB cooks I did 325 which made some really GREAT pig honey on them.

03-21-2013, 07:35 PM	#1
silverfinger Babbling Farker Join Date: 08-02-10 Location: Santa Poco.	Leg of lamb!! Now at SAMs club!! Look at what I found today!! I've never cooked one but there was no way I was going to pass this up!! Any suggestions or thread recommendations on how to smoke this 6 pounder? __________________ At my age, "A good fire is better then anything" Ten Bears. Dances With Wolves Smoking up the "Fattened Fat Of The Cow". Got a stick-burner! :mrgreen: UDS In Progress: Thank's Q-Junky! :thumb: Blackstone griddle. 50 year Old Imperial Kamado with ears. Fire pit. Weber Kettle.

03-21-2013, 07:49 PM	#3
silverfinger Babbling Farker Join Date: 08-02-10 Location: Santa Poco.	Leg of lamb!! Now at SAMs club!! Those two are great!! You can't go wrong with phrasty or the smokin Aussie when it comes to cooking lamb!!! __________________ At my age, "A good fire is better then anything" Ten Bears. Dances With Wolves Smoking up the "Fattened Fat Of The Cow". Got a stick-burner! :mrgreen: UDS In Progress: Thank's Q-Junky! :thumb: Blackstone griddle. 50 year Old Imperial Kamado with ears. Fire pit. Weber Kettle.

03-21-2013, 08:49 PM	#4
HankB is One Chatty Farker Join Date: 01-16-12 Location: Winfield, IL	I did a bone in leg of lamb for the inaugural cook on my 26 Weber kettle following the directions provided by Steve Raichlen for Lamb Provencal. It was awesome! Details of my cook at http://smpoke-on.blogspot.com/2012/04/leg-of-lamb.html __________________ Weber Crazy

03-22-2013, 03:44 PM	#5
silverfinger Babbling Farker Join Date: 08-02-10 Location: Santa Poco.	Many great recipes!! Thanks Brethren!! Im thinking of throwing this in my Kamado and cooking it about the same temperature as I would BB Ribs. The only reason for that is I would like to make sure the center is medium rare and not raw from being cooked too fast. Ive read that some say hot and fast but with a piece of meat that thick Im afraid that it will not cook evenly if I do that. What do you guys think? __________________ At my age, "A good fire is better then anything" Ten Bears. Dances With Wolves Smoking up the "Fattened Fat Of The Cow". Got a stick-burner! :mrgreen: UDS In Progress: Thank's Q-Junky! :thumb: Blackstone griddle. 50 year Old Imperial Kamado with ears. Fire pit. Weber Kettle.

03-22-2013, 03:52 PM	#6
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	http://www.bbq-brethren.com/forum/sh...d.php?t=123607 http://www.bbq-brethren.com/forum/sh...d.php?t=107953 http://www.bbq-brethren.com/forum/sh...d.php?t=105341 __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

03-21-2013, 07:46 PM	#2
DerHusker Babbling Farker Join Date: 04-05-12 Location: Escondido, CA	I did a quick search and these two look good. http://www.bbq-brethren.com/forum/sh...ad.php?t=98634 http://www.bbq-brethren.com/forum/sh...ad.php?t=94026

03-22-2013, 04:27 PM	#7
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	Whatever you decide to do, just don't take it past 130 or so IT if cooking in the 325 degree range, as it will climb to a perfect medium rare after pulling it off the pit. __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

03-22-2013, 04:39 PM	#8
silverfinger Babbling Farker Join Date: 08-02-10 Location: Santa Poco.	Leg of lamb!! Now at SAMs club!! Thanks guerre!!! Quick question. What temp to you cook your ribs at? I know it's an odd question but it will help me decide what temp I should bring my old kamado to for the lamb. __________________ At my age, "A good fire is better then anything" Ten Bears. Dances With Wolves Smoking up the "Fattened Fat Of The Cow". Got a stick-burner! :mrgreen: UDS In Progress: Thank's Q-Junky! :thumb: Blackstone griddle. 50 year Old Imperial Kamado with ears. Fire pit. Weber Kettle.

03-22-2013, 04:40 PM	#9
Titch somebody shut me the fark up. Join Date: 11-17-12 Location: South East Victoria Australia Name/Nickname : Titch :-)	Great thing about a legt of Lamb is it can be cooked so many ways. I cook Low until a temp of 140f/60c serving temp and do not rest. I also cook at 180c plus /360F untill the internal temp is about 130f/55c Then rest for an hour in a Hot esky,the fast cooked Lamb has a wonderfull skin that people fight over. seasoning of choice is simple for us ,usually a bit of oil ,a little salt and pepper. Sometimes we go big on the seasoning using Middle Eastern flavours. Do you folks have Lemon Myrtle? that goes great with Lamb. We are doing a leg today, slow,score the fat cap,I expect about 5 hour cook for a 2.5 kilo leg __________________ 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:

03-22-2013, 04:53 PM	#10
Titch somebody shut me the fark up. Join Date: 11-17-12 Location: South East Victoria Australia Name/Nickname : Titch :-)	Try this one ,the honey would make it superb. http://www.heatbeads.com.au/recipe/s...t-leg-of-lamb/ The Chef would have to be the Top of my most admired Ingredients: 1 x 2kg leg of lamb 8 cloves garlic peeled cut and soaked in salt 2 tablespoons salt 2 tablespoons freshly ground black pepper rosemary sprigs extra virgin olive oil 1 small tub honey 6 lemons juice of 2 lemons Method: Make 8 incisions in the lamb approximately 3 – 4 cm deep. Cut your garlic into little slithers and insert into incisions. Stuff rosemary sprigs into the incisions. Season your lamb with salt, pepper and olive oil. Cook on BBQ. In a bowl mix lemon juice and honey with sprigs of rosemary and baste lamb. Looking for more BBQ recipes from Good Chef Bad Chef? Visit Good Chef Bad Chef recipes. **Recipe by celebrity chef Adrian Richardson as seen on popular cooking series Good Chef Bad Chef. Image copyright Good Chef Bad Chef.. __________________ 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:

03-22-2013, 05:55 PM	#11
ssv3 somebody shut me the fark up. Join Date: 07-25-12 Location: Los Angeles Name/Nickname : Sako	Sweet! Costco around my area brought in legs or lamb as well. I picked up two and I'm def eyeing the recipes and links posted. __________________ LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod)

03-22-2013, 06:01 PM	#13
cirk is Blowin Smoke! Join Date: 12-15-11 Location: Madison, MS	I hope my SAMs has some. Our local supermarkets want 20$ a pound for lamb... __________________ Large BGE, MINI-WSM, URR (Ugly Retro Rotisserie) Weber OTG