Leg of lamb: bone in or boneless?

[dadsr4]

It's Easter and many are cooking one. Which do you prefer, and why?
And how do you cook it?
Sadly, Phrasty's leg of lamb
http://www.bbq-brethren.com/forum/showthread.php?t=98634
has been vandalized by Photobucket, but it's still a good recipe. Basic SPOG also works.

 

[The Wookiee]

Boneless by far... there are a lot more bones to pick and deal with - the ones I’ve done had joInt sockets and a few ribs, much less even cook than boned and rolled. Doing one for Easter along with a ham. And I always like my pork bone in... lamb - not so much.

Salt pepper, vinegar Worcester sauce (with s&p). Simple good yummy.

 

[PnkPanther]

I've only made boneless as that's all I've really had access too, and have had no complaints. Given choice though, I think I'd go bone in

 

[PnkPanther]

Boneless by far... there are a lot more bones to pick and deal with - the ones I’ve done had joInt sockets and a few ribs, much less even cook than boned and rolled. Doing one for Easter along with a ham. And I always like my pork bone in... lamb - not so much.

I'd give the guy who's done it more value than my input, this is good to know. I didn't think there would be that many bones

 

[dadsr4]

I'd give the guy who's done it more value than my input, this is good to know. I didn't think there would be that many bones

The aitchbone, femur, and the shank bone. The aitchbone can be a small pain to remove, the rest are not too bad. Just takes a sharp boning knife.
I'm just interested in the different ways people do them, I usually go for whichever is less expensive, with a slight preference for the taste of American lamb.

 

[legendaryhog]

Unless you have boned out a leg before, I'd go boneless. Bone-in is a better deal, but boning out a leg of lamb for the first time is a bit of a challenge.

On the other hand, once you do it a couple times it goes much faster. So if you want to learn how there are a bunch of youtube vids on it. I always go bone in, but I am pretty experienced at breaking it down into it's main cuts.

 

[TedW]

Boneless... I like to treat that inner meat with whatever strong flavorings. Rosemary, Garlic, or Thyme. S&P. Generally a bit of some sort of milder chili like Paprika. ACV. Then I re-roll and tie for the long slow. Can't do that with the bone in.

 

[Titch]

Bone in, mainly because i,m lazy.
The bone also carries flavour in my opinion and acts like a heat sink,

 

[BillN]

When cooking on my smoker I choose boneless since it is neatly tied up, consistent size and cooks much more even since I like it medium rare. If I am having guest that insist on medium well then I do bone-in since the shank end will be medium well/well done by the time the rest is medium rare.

 

[dadsr4]

When cooking on my smoker I choose boneless since it is neatly tied up, consistent size and cooks much more even since I like it medium rare. If I am having guest that insist on medium well then I do bone-in since the shank end will be medium well/well done by the time the rest is medium rare.

I guess I look at this as, the interior of the meat has been penetrated, during the boning, before I purchased it, so it needs to be brought to a higher temp for safety. Sort of like buying pre-ground beef. We like rare lamb.

 

[Badjak]

Bone in.
Just carve of it and the bones go to the dogs.
I normally use rosemary, garlic and mustard to rub it. Sometimes I mix in some white wine.
Personally I think all sheep should be on a diet of rosemary, wild herbs and wine so they marinade from the inside out :-D

 

[ChrisBarb]

I buy bone in and ask the butcher to remove the bone. I then use the bone to make soup.

 

[Sevengoals]

Boneless and butterflied.
I like to grill it direct.