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Unread 04-03-2010, 10:34 AM   #1
MattCom
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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
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Unread 04-03-2010, 11:00 AM   #2
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I usually go to 140 and let it carry over to 145, but I like mine with a tinge of red in the center.
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Duh.
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Unread 04-03-2010, 11:20 AM   #3
Ross in Ventura
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Me too

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Unread 04-04-2010, 07:23 AM   #4
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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!

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Unread 04-04-2010, 07:50 AM   #5
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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.
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