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 04-03-2010, 10:34 AM   #1
Take a breath!
MattCom's Avatar
Join Date: 06-25-07
Location: East Phatchogue, NY
Default Leg of lamb cook time

I know it's done when it's done, but I need to time it somewhat.
I have a 11# with bone in.
I plan to cook it in the kettle w/ fire on both sides with a pan underneath the grate. My plan is to run it hot for the first hour 400-450, then drop it down to about 350-375 for the rest of the cook.
My guess would be 2-3 hours to bring the thickest part to 145 degrees?
It's a bit too long to fit in the wsm, or would do it right over the coals on the top rack.

Does my timing sound correct?

Thanks and I'll take some pics
Out of the Ashes BBQ Team
"Keepin' the Bar in Barbecue"

WSM 18.5" & 22"
22.5 in Weber Kettle
Smokey Jones
SS UDS 1.0
MattCom is offline   Reply With Quote

Old 04-03-2010, 11:00 AM   #2
somebody shut me the fark up.
bigabyte's Avatar
Join Date: 05-10-06
Location: Overland Fark, KS

I usually go to 140 and let it carry over to 145, but I like mine with a tinge of red in the center.
Asshattatron Farkanaut, CGCFO
Chief Galactic Crockpot Foil Officer
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?
Sole recipient of the Silverfinger and fingerlickin Awards!

Don't forget about the Throwdown Thingies!
The Secret Squirrel Society doesn't exist - Zero Club

bigabyte is offline   Reply With Quote

Old 04-03-2010, 11:20 AM   #3
Ross in Ventura
is Blowin Smoke!
Join Date: 05-16-08
Location: Ventura, California

Me too

My Blog:[URL][/URL]
Large Green Egg The Ultimate Cooking Experience. Hatched 6-21-07, DigiQ2, Supperfast,, Red Thermapen, and Maverick ET-735
Ross in Ventura is offline   Reply With Quote

Old 04-04-2010, 07:23 AM   #4
Quintessential Chatty Farker

Join Date: 10-19-09
Location: Melbourne, VIC

All looks good to me..

I give you my official approval...But I do wish to see some nice bark and a good smoke ring on that leg...

Please proceed!

SmokinAussie is offline   Reply With Quote

Old 04-04-2010, 07:50 AM   #5
Rick's Tropical Delight
** Permanent Timeout **
Join Date: 04-25-07
Location: Farmersville, Ohio

you could hack off the small end and place it next to the large piece so it would fit.

the barbecue bible says 8 pound bone-in leg indirect on medium heat 2 hours for rare @ 140 and 3 hours for well-done @170.

my lebanese butcher says if you want it to get done quicker, slather it with yogurt.
Rick's Tropical Delight is offline   Reply With Quote


Similar Threads
Thread Thread Starter Forum Replies Last Post
Smoking a Leg of Lamb for the first time TraegerNewbie Q-talk 10 06-16-2013 04:38 PM
Leg of Lamb Help Bluesman Q-talk 4 09-06-2011 02:07 PM
Leg O Lamb Fatback Joe Q-talk 17 03-29-2011 05:13 PM
Leg of lamb AlabamaGrillBillies Q-talk 23 09-03-2008 07:39 AM
Leg of Lamb... colt45 Q-talk 19 12-18-2003 08:04 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 08:50 PM.

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