|
| Our HomePage | Recipes | Smoke Signals Magazine | Welocme | Merchandise | Associations | Purchase Subscription | Brethren Banners |
|
|||||||
| 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. |
 |
|
|
Thread Tools |
12-23-2009, 08:50 AM
|
#1 |
|
Got Wood.
Join Date: 06-19-09
Location: Oshkosh, WI
Downloads: 0
Uploads: 0
|
Question about smoked leg of lamb temp
I've got the Stumps fired up and am going to throw on some ribs and a small 3-4lbs leg of lamb cut. Never smoked a lamb before. After some quick searching I've found opinions on what temp to pull off the smoker ranging 145-190. I'm hoping someone here might have some first hand experience in regards to smoking a leg of lamb and maybe even some ideas for relatively easy sides.
I'll update with pics later. :)
__________________
GF223, UDS, 2x 22.5" Weber's, Weber Smokey Joe, 8 burner gasser |
|
|
|
12-23-2009, 09:23 AM
|
#2 |
|
Full Fledged Farker
Join Date: 05-30-07
Location: West Chester,Oh
Downloads: 0
Uploads: 0
|
I did a boneless leg a while back for my brother. I pulled it at 140ish. It was a nice medium rare by the time we ate. 190 would probably be well done.
__________________
--Andy Char-griller pro deluxe w/SFB 22.5" weber kettle (rescue) |
|
|
|
|
12-23-2009, 09:27 AM
|
#3 |
|
Babbling Farker
Join Date: 09-22-06
Location: Pleasant Valley NY
Downloads: 0
Uploads: 0
|
I like to pull them off between 145-155 keep them in the medium range anything over that and its going to be tough. If you were doing chops I lean more towards the rare side but with a leg go for a nice medium
__________________
Sean Keever "What sort of people are these charcoal masters? They behaved badly and were unconcerned with appearances. Their hair was long and unkempt and their clothes were wrinkled and old. They drank beer to and from the crab house and they made rude noises while we cooked." Tao of Charcoal |
|
|
|
|
12-23-2009, 09:36 AM
|
#4 |
|
Babbling Farker
Join Date: 02-02-08
Location: Westfield,Ma.
Downloads: 0
Uploads: 0
|
Doing the same Christmas day. Will pull at 138 to 140 and then let rest. Temp will rise some while resting. Good luck with yours.
Last edited by Skidder; 12-23-2009 at 09:55 AM.. |
|
|
|
|
12-23-2009, 09:40 AM
|
#5 |
|
Babbling Farker
  
Join Date: 08-31-09
Location: Antioch, CA
Downloads: 0
Uploads: 1
|
Pull at 145 for medium rare
lamb toughens up at the higher temps, not a lot of fat to render.
__________________
Sir Porkalot aka John Back to back winner of the BBQ Brethren Throwdown with a pig leg and something funky CBBQA & KCBS member: Sir Porkalot BBQ Team NC & NorCal (Yes I stay confused) BLUE Thermapen Visit my website: http://www.sirporkalot.com |
|
|
|
|
12-23-2009, 09:41 AM
|
#6 |
|
Got Wood.
Join Date: 06-19-09
Location: Oshkosh, WI
Downloads: 0
Uploads: 0
|
Mucho gracias!
__________________
GF223, UDS, 2x 22.5" Weber's, Weber Smokey Joe, 8 burner gasser |
|
|
|
|
Similar Threads
|
||||
| Thread | Thread Starter | Forum | Replies | Last Post |
| Leg O Lamb | oh-yaa | Q-talk | 1 | 11-16-2011 01:16 PM |
| Smoked leg of lamb - hickory and/or rosemary? | Mitchell | Q-talk | 9 | 07-30-2011 09:18 AM |
| Leg O Lamb | Fatback Joe | Q-talk | 17 | 03-29-2011 05:13 PM |
| Smoked leg of lamb with mango jalapeno slaw wrapped in a guajillo tortilla | h00kemh0rns | Q-talk | 20 | 02-21-2011 09:12 AM |
| leg of lamb... | creepyrat | Q-talk | 1 | 05-09-2007 01:20 PM |
| Thread Tools | |
|
|
