Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Leg'O Lamb

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Leg'O Lamb

    I smoked my first leg of lamb yesterday (sorry no pics this time). I had a few bad choices (not enough prep time, not allowing enough time for the cook (got dark and cold and had hungry family), too much wood/smoke) Wife was not happy with results. It was tasty and tender but a bit too smokey (lost some of the lamb goodness). I left it wrapped in the netting, and just added salt a couple of hours before cook. Took it to 150 (my wife's perferred doness). Like i mentioned above, it was tender and tasty. I think I can do better next time,

    My question is can you do a "pulled" leg of lamb? If I take to 200- 205 will it still be moist? I read on Cooks Illustrated that I can wet brine lamb has any body tried that?

    I am just planning on how to do things better the next time.

    Thanks in advance for any advice given.
    Have a great week.

    #2
    I've been thinking about doing this ..... Mutton or leg of lamb, slow cooked Kentucky style

    https://amazingribs.com/tested-recip...amb-and-mutton

    Comment


    • Kascon11
      Kascon11 commented
      Editing a comment
      Thanks for the link. I might try like the Dolly's lamb rub.

    #3
    I don't personally prefer that but as ecowper points to, any piece of tough meat that is a working muscle benefits from slow smoking up to the magic 200+ degree mark. It breaks down those tough connective tissues and renders the fat.

    On brining we're more about dry brining with salt. On a large piece of meat like leg-of-lamb you should leave it in your fridge for up to 48 hours to allow the salt to penetrate until equilibrium is achieved. Wet brining basically does the same thing, it's just the dry method is so much easier.

    Comment


      #4
      If you are going to cook leg of lamb and want to cook hot and fast, you need to debone and cut the leg into smaller pieces. In that process, you will be able to remove connective tissues, fat layers, and silver skin and that will help a lot with toughness. Then you can cook the small pieces of lamb hot and fast to somewhere between medium rare and medium.

      Meathead has a pretty good recipe for this that my family enjoys

      https://amazingribs.com/tested-recip...mechoui-recipe

      Comment


      • Kascon11
        Kascon11 commented
        Editing a comment
        I like the whole leg, I usually rotisserie it, but since I got my Pit Barrel, I thought I would try that. I do like the spice combination on the method in the link. Something to consider for the next cook (or the one after that, so many good choices)....

      • Bkhuna
        Bkhuna commented
        Editing a comment
        Many years ago, Cook's magazine did a article about that technique. Took a leg of lamb and broke it down to it's three major muscle groups. Cleaned them, seasoned them, and tied each group into a small "roast". I did it and it was yummy. It took a goo 45 minutes to clean up most of the intramuscular globs of fat, silverskin, and assorted sinew. Worth the work. I think I still have the .pdf file of the recipe.

      #5
      Tried running a leg of lamb to the temps for pulled after reading some folks liking it and wanted to punch myself in the face for ruining a perfectly good piece of meat.

      That being said, I like my lamb medium rare/rare. Most things over medium rare kill what tastes so good about lamb. And that may very well be why some like to run it to 200+

      Comment


      • Kascon11
        Kascon11 commented
        Editing a comment
        My daughter and I are medium lamb people my wife is medium to well. What were the issues when you cooked the lamb to 200 mark? was it dry did the texture change? I did notice with the wood chunks I used (too much) the primary flavor was that of the smoke, it was good, but it lost that good lamb'y flavor. That was way I posted, would a wet brine and no wood (I am using a pit barrel) keep it moist?

      • kill2grill
        kill2grill commented
        Editing a comment
        It was dry. Might I recommend if you haven't already, checking out this post https://pitmaster.amazingribs.com/fo...-lamb-shawarma

      • Kascon11
        Kascon11 commented
        Editing a comment
        Thanks for that post. It looks awesome. I will give that a try for the next leg'o lamb.

      #6
      I think lamb shoulder would be much better than the leg. I find that the leg dries out fairly easily. I generally don't use it for braised dishes, such as Indian curries/masalas. I will get shoulder chops debone them and cube them up. It gives a much better mouth feel, IMHO.
      Last edited by Dewesq55; January 26, 2021, 04:37 PM.

      Comment


        #7
        Please don't cook leg of lamb to the point of pulling. That is the answer.

        Comment


          #8
          I've never tried to cook a leg of lamb up to 200. I would be afraid it would be dry.. I prefer to debone it and tie it like a ribeye roast, cooking it to medium rare.

          Comment


            #9
            Pulled lamb shoulder ("square cut") may be my favorite meat to bbq, using a rub of mostly black pepper, plus some brown sugar, garlic, and allspice. And the sunlite sauce in the link ecowper put above. Crowd pleaser for both lamb lovers and those who don't usually enjoy lamb..

            I do find I need to wrap at the end to get it to pull though. Once smoked a shoulder 18 hours unwrapped just to see if it would ever get there. Still needed to wrap for an hour to get it to pull.

            For leg of lamb, no matter what else I try, I always end up coming back to Harry Soo's recipe as my favorite here: https://www.slapyodaddybbq.com/2015/...ichurri-sauce/

            ​​​

            Comment


            • Kascon11
              Kascon11 commented
              Editing a comment
              Thanks for the link. I have watched some of his YouTube channel. Always want to try what he is cooking.

          Announcement

          Collapse
          No announcement yet.
          Working...
          X
          false
          0
          Guest
          500
          ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
          false
          false
          {"count":0,"link":"/forum/announcements/","debug":""}
          Yes
          Rubs Promo

          Spotlight

          These are not ads or paid placements. These are some of our favorite tools and toys.

          These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

          Use Our Links To Help Keep Us Alive

          A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


          Bring The Heat With Broil King Signet’s Dual Tube Burners

          3 burner gas grill

          The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

          Click here to read ourcompletereview


          Compact Powerful Sear Machine For Your Next Tailgater


          Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

          Click here to read our detailed review and to order


          GrillGrates Take Gas Grills To The InfraredZone


          GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

          Click here for more about what makes these grates so special


          The Pit Barrel Cooker May Be Too Easy


          The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

          Click here to read our detailed review and the raves from people who own them


          Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker


          This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

          Click here to read our detailed review


          Blackstone Rangetop Combo: Griddle And Deep Fryer In One


          The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

          Click here to read our detailed review and to order


          Finally, A Great Portable Pellet Smoker

          Green Mountain Grills Trek smoker

          Green Mountain Grills Trek smoker

          Green Mountain’s portable Trek Smoker is one mean tailgating and picnic machine. But it’s also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Trek from your smart phone or laptop.

          Click here to read our detailed review and to order