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leg of lamblbs

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    leg of lamblbs

    Any one have any experience cooking them. Have a 6lbs bone in and an 8 lbs boneless. I am using dollies paste. Thank you

    #2
    Begin it indirect, finish it direct. I'm doing mine on the rotisserie with a drip pan underneath full of potatoes, fennel, carrots and olives.

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      #3
      Am using a PBC.was wondering if I should hang them or cook on the grate

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        #4
        My experience is that lamb and smoke don't mix too well. (Sacrilege!) However, I did have success with lamb at the weekend with the PBC. My recommendations:
        1) Only use kingsford blue. No chunks / chips / flavoring smoke.
        2) Oil the lamb and season as you would normally.
        3) Hang with 'thickest' ends up, or place on the grate and rotate them a couple of times to cook on all sides.
        4) Take them to 203 if you want them to pull.

        If you want them more 'lamb' temp, where they slice and are medium rare, do them on the grill. I infinitely prefer this for shoulders. Remove the bone, flatten them out. Season / marinade in oil, rosemary, pepper, garlic or what ever. Indirect heat to 110 - 115, then sear hard. You'll get a lovely crust and a mixture of doneness throughout the meat rare - well.

        Matt

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