Is there a thread here for pit cooking a whole lamb in the 65-80 pound range? I'd like tips on cooking temp, cooking time, any other thoughts. Here's my pit that I will use. 
-
-
P.S. the lamb will be butterflied, so no rotisserie action here. -
Just saw this from Meathead on disqus: It's good advice.Meathead
Gosh, we don't have an article on cooking whole lamb, but here's my take on cooking whole animals: They are always better tasting if you break them down. Even chickens . What's the best cut on the lamb? The rack and loin chops from along the spine. They are not very thick. I cook them to 130-135F, medium rare and I like them with a crispy crust. But the leg and shoulder are HUGE thick hunks and by the time they are cooked the best cuts are well done. And if you leave the rack and loin in there they only brown on one side. When you cook a whole lamb you end up with a mess of overcooked meat. Yes, I know it looks cool, but break it down, brown all the surfaces, get more surface to coat with rub, and cook each section to perfection!
10:06 p.m., Tuesday April 11 |Comment
-
I have no advice, but I love your pit.Comment
-
NICE Pit!!!!!Comment
-
Whole lamb is awesome, both in appearance and taste. I love doing it though haven't in a few years. Got a couple retirements (and an election) to celebrate this spring so I really need to do another soon! I've usually done larger ones (150# +/- live weight) and have only done them on rotisserie setups so not a lot of help with time/temp info, but it's just not that hard to do. Keep your fire modest at best, with more coals under shoulders & rear legs. Your pit looks equipped to flip the lamb over as it cooks so you'll get along fine. There will be some variance in "doneness" when you're finished but there will be those who want their meat more or less done. It's all good! Lottsa choices in rubs but I would have to have salt, pepper and garlic at least. Rosemary is a great addition and a good friend who is of Greek heritage turned me on to adding oregano. I've always "mopped" lamb as it is cooked skinned as opposed to whole hog. Mop sauce usually consists of butter and lemon juice plus the same spices I rubbed with. For more info, you can get lots of hits just Googling "roast whole lamb". It'll be great, and you'll be the hit of all who attend! Have fun!Comment
-
That pit is amazing!!! Can you give us a digital tour when your cooking the lamb. We love stuff like this. Man o man, that thing is awesome!!!! I love the counter weights too!Comment
-
Preparing for Easter . . . the pit is cleaned out, the stretcher is oiled, lump charcoal and hardwood is ready, with cherry wood, too. The lamb is 81 pounds hot weight, dry brined tonight in Dolly's rub and kosher salt. Cooking begins Easter morning at 08:30 after Sunrise Service.Comment
-
fire readiness accelerator by Stihl. Got the lamb onto heat at 8:40am.Comment
-
First flip after three hours with heat between 250 and 275. inside leg temp already 115, much faster than expected. Gently made the final flip for presentation after four hours, inside leg temp nearly 130. Kept the top up after that with temp on the stretcher at 200 or less. This put me more than 90 minutes ahead of schedule, so it was a holding pattern until serving time. Basically, 81 pound ready in 4.5 hours. No sugar in the rub, no sugar in the mop sauce. Nice and bright flavor and finish. I used Dolly's Rub spice blend with white vinegar, water, beer, and Worcestershire much like Owensboro Mutton Mop. No sugar in the rub, no sugar in the mop sauce. Nice and bright flavor and finish.Comment
-
Don't forget the sides, in this case all Mediterranean salads, roasted vegetables, roasted eggplant, couscous, hummus, goat cheese with honey and dates. Everyone saved room for the lamb, it was very moist, tender, mild smoky flavor with some snap on the outsides from the rub and mop. Very successful, thanks to everyone for the tips. Take-away lesson, lamb cooks faster than I thought it would.Comment
-
That is some seriously cool cooking. You are a seriously cool cook!Comment
Comment