Leg of Lamb


 
M

Matt Sanders

TVWBB Pro
My local Jewel/Osco has whole leg of lamb on sale for $1.99/lb. They're about 9# each. I've never prepared or cook lamb in any way, but always wanted to try. Does anyone have experience with leg of lamb? Is it a good smoking meat? Links to how to prepare and cook?

Thanks, guys.
 
Clark,

Thanks. It looks like it's cooked relatively rare compared to beef, pork, and chicken. Not sure the Mrs. will go for that (char was invented for her).

Also, Chris' write up suggests hot and fast. Can this be done low and slow? Given his cook time, it makes me think I'd be better off on the grill?
 
Yeah it's typically done to rare. You can take it further though to appease all! It will dry out a bit but that isn't really different than anything else.....

I would personally do it on the grill but you can do it low and slow, it will give you a more even finish temp throughout the meat, you could then sear it when it is done on the grill, reverse sear method. Basically take it to about 15 degrees short of your finish temp and then sear it (in this case about 135 internal for what you're saying.....).

Clark
 
I cook for many Greeks and for those from the Levant. Lamb is virtually always eaten well done. (I prefer med-rare.)

See this as well.
 
I cook to med rare. I don't think I've ever done one on a smoker. Always on the rotisserie attachment for the grill. Comes out great. I often use the one in Raichlens book as well as Kevin's which I think is especially good.

I've played with different recipes from the various "bibles". They've all come out excellent. I've taken to having the butcher remove the bone. Couple of reasons. Makes it easier for serving, but I have him band saw the bone in 2" pieces that I roast while cooking the leg. Lamb marrow is fantastic IMHO.
 
Matt
Check the recipe I posted for Easter. If you do it like this let me know how it turns out!


http://tvwbb.com/eve/forums/a/...0069052/m/4651018906<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Matt Sanders:
My local Jewel/Osco has whole leg of lamb on sale for $1.99/lb. They're about 9# each. I've never prepared or cook lamb in any way, but always wanted to try. Does anyone have experience with leg of lamb? Is it a good smoking meat? Links to how to prepare and cook?

Thanks, guys. </div></BLOCKQUOTE>
 
I'm a medium rare guy (as well as my wife). I did a leg of lamb for Easter and turned out on the med side which is a bit drier for my preference.

Wish I could find it for $2/pound in my area
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I don't know where I saw the recipe I use (Raichlens book maybe?), but I brush the lamb with OO, add a little salt/pepper, then take a paring knife and pierce holes all over the meat, inserting garlic cloves and fresh rosemary.

Used my rotisserie this year and it was outstanding. Love me some lamb!
 
I'm a big fan of leg of lamb on the rotisserie. Easy tastes great, and everybody assumes it's much more difficult than it really is.
 
Well, I wimped out of the lamb this weekend.
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Having absolutely zero family history with it (German ancestry) I found it a bit too intimidating, and the Mrs. didn't want to risk it. So I did Country Style Ribs (shoulder) and wings. Never did the country style before, but they were great. Kind of like pulled pork, without pulling it. Though it seemed a little spicier, despite prepping it like pulled pork. I suspect that's because their was a higher bark/meat ratio.
 
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