The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
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 just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 09-24-2013, 08:59 AM   #1
dog3442
Found some matches.
 
Join Date: 09-21-13
Location: ny
Downloads: 0
Uploads: 0
Default my bbq boneless lamb leg

hey first post, great forum here, learning alot reading all your posts.
Figured id post some pics of a lamb bbq i did recently. I look forward to it getting colder and doing some winter BBQ too.

Got a lamb leg, this isnt spring lamb, getting closer to mutton i think. 11lbs of meat without the bone. Trimmed a bit of the fat off but kept most of it as its pure gold and youd be crazy to toss it. Before folding it i filled the inside with garlic slivers, a variety of fresh and dry herbs, oregano, sage, rosemary, thyme, parsley, marjoram. Onion powder, garlic powder, various sea salts and himalayan salt, pepper and some red pepper flakes. Folded it and tied it up and rubbed the outside with the same mix. Had my Maverick thermometer right next to the meat, fire on the other side of the grill smoker using a mix of apple, cherry, hickory and pecan wood. Kept the temp between 225 and 275 for about 5 hrs. Sometimes it got to 300 if i put too much wood. Had some foil with water in it below to collect drippings.

The internal temp when i was done was 170. Untied it at the end to smoke the inside a bit closer to the wood for a few minutes. Turned out great, all that fat on the outside helped keep the meat moist. Plenty of meat for everyone and i was eating lamb sandwiches for 3 days. I grew up in a Greek family so every easter we make an entire lamb on the rotisserie as its a tradition. This was much easier than setting up the spit. Lost the pics of it after slicing but i can tell you it had beautiful smoke ring. Heres a couple of pics










dog3442 is offline   Reply With Quote


Thanks from: --->
Unread 09-24-2013, 09:01 AM   #2
oifmarine2003
is One Chatty Farker

 
oifmarine2003's Avatar
 
Join Date: 11-26-12
Location: Grayslake, IL
Downloads: 0
Uploads: 0
Default

That looks really good! Welcome!
__________________
Chris

Homemade Wood Smokehouse, Charmglow gasser, Smoke Hollow, UDS, dual chamber homemade grill, Uline Weber Kettle
Certified MOINK Baller

UNLINED DRUM KING OF CHICAGO AREA

Scrap Iron Chef
oifmarine2003 is online now   Reply With Quote


Unread 09-24-2013, 09:05 AM   #3
fantomlord
is one Smokin' Farker
 
Join Date: 09-24-12
Location: Sauk City, WI
Downloads: 0
Uploads: 0
Default

looks and sounds good...but why so high on the IT? Most people I know prefer their lamb more in the medium-rare/medium range
__________________
Matt...Sauk City, WI...WSM 18.5" (DZ)...WGA (A)...22.5" OTG (DZ)...SJG (AD)
fantomlord is offline   Reply With Quote


Unread 09-24-2013, 12:16 PM   #4
dog3442
Found some matches.
 
Join Date: 09-21-13
Location: ny
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by fantomlord View Post
looks and sounds good...but why so high on the IT? Most people I know prefer their lamb more in the medium-rare/medium range
i figured since its a rolled piece the inside was also an outside surface which was touched by a potentially contaminated knife and butchers block so therefor must be cooked to done temp for an outside surface or ground meat, 165

this is the first time ive done this, i think next time i could try cooking it about an hour less, then unroll it and quickly expose the inside surfaces to direct heat to make sure the surfaces are safely cooked. Either way it really was very moist on the inside, i guess next time it will be even more moist
dog3442 is offline   Reply With Quote


Unread 09-24-2013, 12:26 PM   #5
BBQDaddio
Full Fledged Farker
 
BBQDaddio's Avatar
 
Join Date: 08-23-13
Location: San Gabriel, CA
Downloads: 0
Uploads: 0
Default

WOW. I LOVE LAMB.
__________________
Q-ING on my: PBC, Weber OTG & Cookshack Smokette - Temped by Thermoworks TW-8060
BBQDaddio is offline   Reply With Quote


Unread 09-24-2013, 12:31 PM   #6
dog3442
Found some matches.
 
Join Date: 09-21-13
Location: ny
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by oifmarine2003 View Post
That looks really good! Welcome!
thanks! nice to be here and learning
dog3442 is offline   Reply With Quote


Unread 09-24-2013, 01:30 PM   #7
Smokeat
Full Fledged Farker
 
Join Date: 01-01-09
Location: IE California
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by dog3442 View Post
i figured since its a rolled piece the inside was also an outside surface which was touched by a potentially contaminated knife and butchers block so therefor must be cooked to done temp for an outside surface or ground meat, 165

this is the first time ive done this, i think next time i could try cooking it about an hour less, then unroll it and quickly expose the inside surfaces to direct heat to make sure the surfaces are safely cooked. Either way it really was very moist on the inside, i guess next time it will be even more moist
That's about 20 degrees of safety!
Smokeat is offline   Reply With Quote


Unread 09-24-2013, 01:47 PM   #8
sliding_billy
Quintessential Chatty Farker
 
sliding_billy's Avatar
 
Join Date: 08-27-13
Location: Princeton, TX
Downloads: 0
Uploads: 0
Default

That is a pretty looking piece of meat.
sliding_billy is offline   Reply With Quote


Unread 09-24-2013, 01:57 PM   #9
dog3442
Found some matches.
 
Join Date: 09-21-13
Location: ny
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Smokeat View Post
That's about 20 degrees of safety!
are you saying i should cook it to 145? thats enough for a surface? Im aware now even pork is recommended safe at 145 but thats internal, not surface as im dealing with here in this folded over and tied lamb leg
dog3442 is offline   Reply With Quote


Thanks from:--->
Unread 09-24-2013, 03:29 PM   #10
mbshop
Babbling Farker
 
Join Date: 06-24-07
Location: visalia, ca
Downloads: 0
Uploads: 0
Default

sure looks great ! I usually buy those wrapped up ones from costco and stick it on my rotisserie.
__________________
george
spam, can't live without it
mbshop is offline   Reply With Quote


Unread 09-24-2013, 03:51 PM   #11
smokin'matt
Knows what a fatty is.
 
Join Date: 09-02-13
Location: Chicago, IL
Downloads: 0
Uploads: 0
Default

That is some good looking meat! My better half does not like lamb. The smell makes her nauseous. Can't cook it at home. Can't order it in a resto. Can't even cook it at a friend's house and wear the same clothes back home. I very rarely get to eat it but it's one of my faves. (I make a mean braised lamb shank that I cook up at our annual ice fishing trip). I have a fall fishing trip coming up soon and I'm going to borrow your recipe and cook it up for our Saturday feast. Can't wait to dig my teeth into it!!!
smokin'matt is offline   Reply With Quote


Unread 09-24-2013, 03:55 PM   #12
castlepines
is one Smokin' Farker
 
Join Date: 08-23-13
Location: PA
Downloads: 0
Uploads: 0
Default

Oh man, that looks GREAT!
castlepines is offline   Reply With Quote


Unread 09-24-2013, 04:03 PM   #13
AussieTitch
Babbling Farker

 
AussieTitch's Avatar
 
Join Date: 11-17-12
Location: South East Victoria Australia
Downloads: 0
Uploads: 0
Default

looks great to me mate, got a lot of fat on it
__________________
I will never be over the hill.
I'm too darn tired to climb it.
Daffy Duck

Cheers.Titch
AussieTitch is offline   Reply With Quote


Unread 09-24-2013, 04:03 PM   #14
Big George's BBQ
somebody shut me the fark up.


 
Big George's BBQ's Avatar
 
Join Date: 02-07-08
Location: Phoenixville, PA
Downloads: 0
Uploads: 0
Default

That looks Great I love lamb I wish my wife did
__________________
Large BIG Green EGG- Hatched 8/17/09
Backwoods Extented Party
Weber Genesis Gasser
Mid Atlantic BBQ Association
KCBS
Back Porch BBQ Competition BBQ Team

When all else fails ask yourself WWGALD
Big George's BBQ is online now   Reply With Quote


Thanks from:--->
Unread 09-24-2013, 04:56 PM   #15
Diesel Dave
Babbling Farker


 
Diesel Dave's Avatar
 
Join Date: 08-23-13
Location: Reading MI
Downloads: 0
Uploads: 0
Default

Welcome and that looks really good
__________________
HELP BIGMISTA GET HIS DREAM


I'm officially a ZERO
IMBAS Certified MOINK baller
WWGALD

There is NO Secret Squirrel Society
Diesel Dave is online now   Reply With Quote


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

Loading



All times are GMT -5. The time now is 08:18 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
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