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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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Old 10-27-2014, 01:43 PM   #1
Timmy Mac
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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
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Old 10-27-2014, 01:52 PM   #2
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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
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Old 10-27-2014, 02:09 PM   #3
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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
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Old 10-27-2014, 02:33 PM   #4
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food4thot, that is a beautiful piece of lamb!!!! And a beautiful avatar!
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Old 10-28-2014, 02:20 PM   #5
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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.
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Old 10-29-2014, 09:47 AM   #6
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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.
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Old 10-29-2014, 07:22 PM   #7
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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.
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Old 10-29-2014, 11:30 PM   #8
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IMO, if you cook it to medium well or well you will have ruined it.
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