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

Thread Tools
Unread 04-03-2010, 10:34 AM   #1
Take a breath!
MattCom's Avatar
Join Date: 06-25-07
Location: East Phatchogue, NY
Downloads: 0
Uploads: 0
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

Unread 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
Downloads: 1
Uploads: 1

I usually go to 140 and let it carry over to 145, but I like mine with a tinge of red in the center.
Chris Baker
Join the BBQ Brethren Throwdowns
Sole recipient of the Silverfinger and fingerlickin Awards!
Yes, I own a whole bunch of BBQ crap also.
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!
The Secret Squirrel Society doesn't exist - Zero Club member
bigabyte is online now   Reply With Quote

Unread 04-03-2010, 11:20 AM   #3
Ross in Ventura
is One Chatty Farker
Join Date: 05-16-08
Location: Ventura, California
Downloads: 0
Uploads: 0

Me too

My Blog:[URL][/URL]
Large Green Egg The Ultimate Cooking Experience. Hatched 6-21-07, DigiQ2, Supperfast,, Red Thermapen, and ET-732
Ross in Ventura is offline   Reply With Quote

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

SmokinAussie's Avatar
Join Date: 10-19-09
Location: Melbourne, VIC
Downloads: 0
Uploads: 0

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!

Aussie Lamb Farker Awardee!
Show me smoking and grilling LAMB for an ALF Award!
Resurrected for 2014: PM me if you've posted grilling or smoking LAMB in QTalk!
Just remember... the standard has gone up. You Americans are getting good at LAMB!

"Bullet Bill" WSM
"Blue Lou" Performer
Too many other bits of BBQ Gear to count!

SmokinAussie is offline   Reply With Quote

Unread 04-04-2010, 07:50 AM   #5
Rick's Tropical Delight
** Permanent Timeout **
Join Date: 04-25-07
Location: Farmersville, Ohio
Downloads: 0
Uploads: 0

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


All times are GMT -5. The time now is 11:15 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