MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 10-27-2014, 02:43 PM   #1
Timmy Mac
Full Fledged Farker
 
Join Date: 04-29-11
Location: Youngstown,Ohio
Default 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
Timmy Mac is offline   Reply With Quote




Old 10-27-2014, 02:52 PM   #2
THoey1963
somebody shut me the fark up.

 
THoey1963's Avatar
 
Join Date: 01-08-14
Location: San Antonio, TX
Name/Nickname : Terry
Default

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 HERE. WSM Mods HERE. My Brisket Guide HERE.
THoey1963 is offline   Reply With Quote


Thanks from:--->
Old 10-27-2014, 03:09 PM   #3
food4thot
is One Chatty Farker

 
food4thot's Avatar
 
Join Date: 07-31-14
Location: Troy, MI
Name/Nickname : Erik, E
Default

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--Brinkmann vertical--Jumbo Joe--Blackstone 17--TW8060--Michigan State Green Thermapen
food4thot is online now   Reply With Quote


Thanks from:--->
Old 10-27-2014, 03:33 PM   #4
snapper-G
Full Fledged Farker

 
Join Date: 03-15-14
Location: Johnstown,PA
Default

food4thot, that is a beautiful piece of lamb!!!! And a beautiful avatar!
snapper-G is offline   Reply With Quote


Old 10-28-2014, 03:20 PM   #5
longwayfromhome
Full Fledged Farker


 
Join Date: 09-05-13
Location: Auckland, NZ
Default

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 ...
longwayfromhome is offline   Reply With Quote


Old 10-29-2014, 10:47 AM   #6
dadsr4
somebody shut me the fark up.

 
dadsr4's Avatar
 
Join Date: 02-08-10
Location: Howell, MI
Default

Quote:
Originally Posted by THoey1963 View Post
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.
__________________
Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB
dadsr4 is offline   Reply With Quote


Old 10-29-2014, 08:22 PM   #7
robbq
is one Smokin' Farker
 
Join Date: 06-03-12
Location: Westborough, MA
Default

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
robbq is offline   Reply With Quote


Old 10-30-2014, 12:30 AM   #8
martyleach
Quintessential Chatty Farker

 
Join Date: 12-18-10
Location: Pleasanton, Ca
Default

IMO, if you cook it to medium well or well you will have ruined it.
__________________
XL BGE, Cold smokehouse, Kamado Joe Jr, Santa Maria pit, Backwoods Chubby, 26.75" Weber custom performer, Blackstone 36" griddle, MAK One Star pellet cooker, 22"WSM, Jumbo Joe, WGA, Smokey Joe, UDS, Wood fired pizza oven, UUNI

Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)
[url]http://www.amlwoodart.com[/url]
martyleach is offline   Reply With Quote


Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 09:18 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2019, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts