Help with Lamb


 
N

Nanuq

New member
Hi all!

Need some help for cooking two different lamb pieces both are legs difference is in weight and one is boneless. They should come off grill at the same time.

Will use my 22.5-Inch Weber Charcoal Grill and indirect way of grilling(hope it is big enough).

Have few questions but please feel free to say whatever cross your minds.
Here are the pictures first and weights.

6.38 Lbs with bone


2.86 Lbs Boneless

Questions:

1. What is the barbecuing temperature I should go for, planing to go for 335-340F and it should take about 5-hours according to some readings.

2. Should i go for minion method(how many non-lighted) or normal method adding some more already lighted-coals from time to time.

3. At what time i should add smaller boneless leg of lamb. Is it 2-hours after bigger piece or even more.

4. Planing to use garlic,rosemaries,thyme,olive oil,salt and pepper pasta as a rub but I would like tip for some mop or glaze(bit afraid that lamb will get too dry).

5. Should I go for smoke wood or leave if for that mild lamb smell mixed with herbs.

As i mentioned above i am open for all suggestions you can think off.


P.S.
I know my English sucks but bare with me, this is my 3rd language
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Your English is probably better than mine. Check out under the Recipe Section under Other Meats - Leg of Lamb indirect on Kettle (with pics). Usually do my leg of lamb on the WSM and the time is similar.

Dan (a Swede living in Wisconsin)
 
1. That's what I'd go for.
2. I aways minion just use a bit more hot to start.
3. If you put the bone-in on right away (before up to temp) I'd
wait maybe 90 min.... But you have to check internal temp on the meat and be perpared to pull when they are too your liking. I like my lamb rare... others perfer more well done. It's quite possible you might have to hold one for a bit in foil/cooler. Not a bit deal.
4. The lamb will be to dry ONLY if you over cook it! I NEVER mop or in the case of lamb: Glaze.
5. My preference is Grape but it's not likely you have that hanging around. That said a mild fruit wood works great (IMO).

Your English is great! Especially so if you compare it to my Swedish!
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Please let uu know how it goes!
 
@Dan
Thanks m8 i did check under other meats and i got some new ideas.

@Marc
Thanks for answers m8, you are definitely right about mops, I read quite a few recipe and never saw that anyone is using glaze on lamb.

Gonna try to go for lower temperature than in other thread, 500F seems a bit too high, and I won't have enough place for both legs and that amount of coal needed to reach it anyway.

P.S.
Lower temperatures = more time for drinking beer
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350+/- is fine... I like higher temps but I've also done some lower with a sear and it's all fine.
 
Sorry for delayed response, but some things came up.

This all that was left of lamb after first 10min of dinner.

Well_Done

I asked our guests and they all wanted it well done so I obeyed.

Was hard to have low temperature at 335F so mainly it was 385 and it took about 2.5-hours. I used Weber charcoal and I lighted about half weber chimney. Gonna try to go for less an hope i will manage to hold temperature down.
 
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