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Smokeat
08-10-2015, 08:04 PM
On sale for $2.79lb. Whole leg looked too long for my Vision cooker, but the butcher offered to sell me half. I asked which end was more desirable, and he advised me to get the shoulder end. I took it, and while shopping for more stuff, I got scared that the complicated bones in the shoulder was too much of a PITA. So I went back to the butcher and exchanged the shoulder half leg for the shank half, about 6+ lbs.

I will probably stud it with garlic and rosemary, but I don't know how hot to cook at, or how to judge doneness. For wood I will probably use pecan, my go-to. Any and all suggestions are truly welcome. I have never cooked bone-in leg before, and never on the smoker.

Titch
08-10-2015, 08:55 PM
I am assuming you are talking front leg?
The shoulder section loves being cooked long and slow
Makes a great pulling meat.
The lower half is just as nice,just not as fatty as the top

Smokeat
08-10-2015, 11:17 PM
I assume that it was a front leg. It had that weird exposed breastbone/spine that is on the outside of a lamb shoulder.

So do you cook to temp, or feel? And how long should a 6lb shank take @ 275 F approximately? Sorry for all the questions, I usually can not afford such a nice piece of meat, so I have never cooked whole LoL before. Thanks, Dave

ssv3
08-11-2015, 12:12 AM
I've done it twice Dave. Here's a thread of an Australian leg with details. It slathered the Australian leg with garlic herb spread.

http://www.bbq-brethren.com/forum/showthread.php?t=169519

Now, I've also done and American lamb leg and the exact portion/cut you got. The American leg was choice and well marbleized which I seasoned with salt and pepper only. Just take it to your desired doneness. 130 rare to 150 about medium. I can say that I prefer the American leg.

The American leg. I took it up to 150 since there were some that wanted it well done. It was excellent regardless.

https://lh3.googleusercontent.com/p-h8lTuLOY9fjW_bB7C8eWlUDqFHF2psfj5tMeTrfzY=w1744-h981-no

https://lh3.googleusercontent.com/bKV5CIo_oxJpxnHQ9JpptcbwhWgG-tlAV6PLOqiEOi0=w1744-h981-no

https://lh3.googleusercontent.com/CZIXyKR6mtEJjxXx5TI5lSrqfDJqok2HGqTf4XPadrM=w1744-h981-no

Titch
08-11-2015, 03:16 AM
Be hard to beat SSV;s advice.
He has great legs:oops:

Froman
08-11-2015, 06:47 AM
SSVs does look great and worth a go....

I've made Phrastys a few times now and it's off the hook.

http://www.bbq-brethren.com/forum/showthread.php?t=98634
About time for another one, I love some lamb...good luck!

Cibelo
08-11-2015, 09:15 AM
On sale for $2.79lb. Whole leg looked too long for my Vision cooker, but the butcher offered to sell me half. I asked which end was more desirable, and he advised me to get the shoulder end. I took it, and while shopping for more stuff, I got scared that the complicated bones in the shoulder was too much of a PITA. So I went back to the butcher and exchanged the shoulder half leg for the shank half, about 6+ lbs.

$ 2.79 ? I would have bought all of it and put the other half in the freezer.
Lamb is very expensive here.

arclite
08-11-2015, 11:46 AM
I've moved toward butterflying smaller lamb leg cuts (take the bone out) and grilling them like I would a big ol' beef sirloin. Temp at the lower end of medium.

While I love bone-in lamb I'm tired of fighting with others who do not. Boneless is more palatable for the masses (if not as rich and extra delicious as a proper bone-in) and easier to cook.

Smokeat
08-11-2015, 01:21 PM
Thanks everyone! Sako, your photos are gorgeous as usual. That Phrasty's post was also awesome, thanks for the link Froman. The same store also has salmon fillet for $3.99lb today, that post inspires me to smoke one as long as I have the kamado going anyway.

I've had bad luck cooking lamb in the oven low and slow, I love my lamb pretty rare. But I would like to experience pull apart lamb, I know it would be great if done correctly.

Titch
08-11-2015, 04:58 PM
Another one that I did.
Its a long post but might help you along.
http://www.bbq-brethren.com/forum/showthread.php?t=174348&page=2

another.
http://www.bbq-brethren.com/forum/showthread.php?t=188632

Smokeat
08-11-2015, 08:12 PM
Dayum Titch!!! Thanks so much, lamb shoulders(Australian) are on sale much more often than leg. I am swooning over that shepherds pie, never have I had true shepherds pie. I have made "cottage pie", which to me is with ground beef. That has to be crazy-azz good! Good on ya, Mate!