Leg of Lamb (on the bone)

[M_Beaman]

Evening all

This is my first post on this forum so go easy on me.

Does anyone have a recipe (and cooking procedure) for a leg of lamb which is still on the bone.

The joint weighs 1.162kg

Many thanks in advance.

 

[K Kruger]

This is one I like.

Smoke at moderate temps (250-275) with a small-to-moderate amount of smokewood (I like grape vine or citrus) if cooking well done (> 155) or, using the same amount of wood, cook at ~ 325 to a medium rare/medium finish, my preference.

Remove any fell and fat deposits from the surface of the roast before marinating.

Welcome to the board.

 

[M_Beaman]

Kevin

Many thanks for this. I'm all set to follow that recipe on Sunday.

One question though. How long should I be cooking the joint for?

Many thanks in advance.

Mark

 

[K Kruger]

Till it is done to your liking. I can't really say because it will depend on your cooktemp and your desired finished internal. Could be as little an 60-90 min at higher temps and a lower internal finish, 3 to 4 hours at lower temps to a higher internal.

 

[M_Beaman]

I like to cook in the 250-275 range so I guess I would be looking at the 3 hrs range for a medium finish?

 

[K Kruger]

Could be. Just keep an eye on the internal. If desired, take it to ~ 10? shy of your target then sear to finish. (You can simply remove they entire grate with the meat, carefully remove the center section, then drop the grate onto the coal ring and sear direct. Keep an eye on it and turn often.) When the meat is done, tent with foil and rest 15 min before slicing.