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View Full Version : Lamb- Leg Or Shoulder for a roast?


TedW
11-21-2016, 10:37 AM
I have both boneless leg and shoulder roasts of lamb. Serving as a roast. Plan to low and slow it to 135 and let it rest and reverse sear when ready to eat.

Any thoughts on the boneless leg vs shoulder for this roast? I'm thinking the leg.

Thanks!

HawgHeaven
11-21-2016, 10:49 AM
I have both boneless leg and shoulder roasts of lamb. Serving as a roast. Plan to low and slow it to 135 and let it rest and reverse sear when ready to eat.

Any thoughts on the boneless leg vs shoulder for this roast? I'm thinking the leg.

Thanks!
Leg. I'm a leg man.

biker.chef
11-21-2016, 11:23 AM
done a lot of boneless leg-o-lamb. Good stuff.

TedW
11-21-2016, 12:11 PM
I need a sweet / sour sauce that incorporates cranberries... hmmm

dadsr4
11-21-2016, 02:29 PM
A shoulder is harder to carve.

TedW
11-21-2016, 02:34 PM
I'd like to pull a lamb shoulder at some point. What could go wrong??

AussieMatt
11-21-2016, 02:38 PM
I'd go with the leg for carving and shoulder for pulling.

Mint sauce for the leg...but that's what I grew up with.

RolandJT
11-21-2016, 02:42 PM
As far as the sweet and sour sauce--try a thin style SC mustard bbq sauce and add chopped cranberries and cook down a bit. Sweeten with brown sugar and honey.

MeatyOakerSmoker
11-22-2016, 05:53 PM
I love me some lamb shoulder chops but whole roasts are harder to carve than whole legs. Still tasty but just be aware that bone is rather annoying to carve around.

TedW
11-24-2016, 10:46 AM
Well I went with the (boneless) leg, based on everyone's great advice. It's on the Egg right now at 150F. I'm treating this like a prime rib. Warm it really slowly to 130 and pull it, rest it, then reverse sear it.

In an oven I do Prime Rib at 170F, since that's as low as it goes. I'd do prime rib at 125F if I could, and I understand there are Prime rib cookers that sit right at 125 for this reason. So I'm trying this at 150F, and prolly end at 200+ as the temps creep up over the day.

TedW
11-24-2016, 07:36 PM
Well, I'd sure do it again this way. Next time I'd pull at 125, not 130.

I cranked up the egg to 550-600 and reverse seared that baby. Just like a prime rib roast.