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


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.

Thread Tools
Old 03-12-2010, 05:41 PM   #1
Got Wood.
JDV's Avatar
Join Date: 02-10-10
Location: Austin, TX
Default Quick Leg of Lamb questions

I'm thinking about maybe trying a leg of lamb tomorrow on the smoker, for the 1st time. From what little I found, it looks like this should be cooked to doneness, not tenderness, right?

What's a good temp to shoot for with smoked leg of lamb?

JDV is offline   Reply With Quote

Old 03-12-2010, 05:52 PM   #2
Permanently Banned
Join Date: 04-02-09
Location: North coast. NSW. AU

Medium rare for lamb is 145 F. Medium, my families preference for lamb, is 160 F. It really depends on the lamb, sometimes it will be a bit chewy if not cooked to at least medium. The other thing to consider is the family, in my case they all love beef to still be mooing, but with lamb they prefer it pink rather than with visible blood. Up to you, but those are the temps to work with.
Enjoy, lamb comes up a treat.
justjack is offline   Reply With Quote

Old 03-12-2010, 05:57 PM   #3
Full Fledged Farker
Join Date: 11-05-09
Location: Snellville, GA

Bone in or Bone out?
The BBQ QB is offline   Reply With Quote

Old 03-12-2010, 06:02 PM   #4
Got Wood.
JDV's Avatar
Join Date: 02-10-10
Location: Austin, TX

I was thinking Bone in.

So somewhere in the 150s sounds like a good middle of the road temp, eh?

Any ideas on time for a roughly average leg of lamb? 3-4 hours?
JDV is offline   Reply With Quote

Old 03-12-2010, 06:27 PM   #5
Babbling Farker

SirPorkaLot's Avatar
Join Date: 08-31-09
Location: El Dorado Hills, CA (Foothills above Sac)

here is a leg of lamb I did:

One of my favorite lamb recipes
John - Sir Porkalot BBQ Team BLUE Thermapen
*Stickburner (horizontal offset)*Weber Performer*Baby WSM (14.5")*Various Weber Kettles*Cast Iron Cue-Grill (restored '60s era grill)

Co-Owner of Naturiffic
Naturiffic Harvest Brine Available Here
Get our HOT SALT here

Giveaways, Recipes & Brethren Only Discounts!
Home of Naturiffic Gourmet Cooking Salts!
Brethren Vendor Forum
SirPorkaLot is online now   Reply With Quote

Old 03-12-2010, 09:52 PM   #6
Full Fledged Farker
Join Date: 11-05-09
Location: Snellville, GA

Here's the text record from my last Bone-In lamb leg.

Set the Grill up for a medium hot fire and Indirect stabilized at 450 F. No smokewood.

Lamb On. Cook at 450 for 15 minutes, baste and turn for another 15. At the same time reset the vents for a 350 target. Monitor until stabilized at 350ish. Baste 2 more times.
Cook to 145F in the thickest part of the leg. About 1.5 hours total cook time.

Remove and let sit for 15 minutes under aluminum foil. Cut/serve & enjoy.
This was very tender Lamb and I definitely noticed the earthy hints from the Fresh spices, but the lamb didn’t blow me away like I thought it might. Next time I’ll cut slits into the meat to allow the rub to penetrate further.

This is the rub/Marinade I used:

I like a lot of Garlic with a lamb roast so I began with 12 cloves a handful of fresh spices, Cilantro, Basil, Rosemary (A must for Lamb), and Oregano, Salt & pepper, A cup of Lemon Juice and EVOO.

Mixed the whole shebang together and pressed it onto the entire leg.

I liked the target for Bone-In at 145 in the thickest part of the leg. It allow the meat to cook all the way up to well done at the thinnest part of the leg. In other words you get meat at all the good

I like to Make Lamb Gyros out of some of the shank too.

Good Luck.

Mike D
The BBQ QB is offline   Reply With Quote


Similar Threads
Thread Thread Starter Forum Replies Last Post
Questions about smoking a leg of lamb altered states Q-talk 5 12-25-2010 09:09 PM
Leg of lamb AlabamaGrillBillies Q-talk 23 09-03-2008 07:39 AM
Leg o' Lamb MostlySmoke Q-talk 10 06-23-2008 01:34 PM
leg of lamb... creepyrat Q-talk 1 05-09-2007 01:20 PM
Leg of Lamb TedWagner Q-talk 30 03-12-2004 11:19 PM

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.

All times are GMT -5. The time now is 10:55 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, 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