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.


No announcement yet.

Separated leg of lamb

  • Filter
  • Time
  • Show
Clear All
new posts

    Separated leg of lamb

    Does anyone have experience completely separating a boneless leg of lamb into individual muscles?

    I am looking to do a hot and fast grill of these individual pieces. I plan on treating them more like a steak than a roast.

    Reverse sear? Live fire JKF? I am definitely looking to do something direct over charcoal. Anyone have any advice?

    P.S. the lamb eye of round is just so darn cute.

    The smaller cuts trimmed will be used in kebabs.
    Attached Files

    Can't speak to boneless lamb legs, but when we get a bone-in leg we have the butcher cut 4 or 5 1" thick steaks from the thickest part (see picture). Then we just dry brine and cook it hot and fast on the kettle or the gasser just like we would a beef steak. Same should (probably) work for boneless if you cut it across the grain.

    Click image for larger version  Name:	lamb steak.jpg Views:	0 Size:	158.7 KB ID:	1002877


    • Stuey1515
      Stuey1515 commented
      Editing a comment
      Bone-in lamb leg steaks marinated with garlic and a little mint sauce then char grilled are one of life's great pleasures 👍

    • johnec00
      johnec00 commented
      Editing a comment
      Stuey1515 Since childhood I've loved lamb steaks grilled on the rare side of medium-rare (70 is now in the rear view mirror). To me though, I like the taste of the lamb and usually avoid other flavors/rubs, etc., although sometimes we use a little lightly garliced butter.

    We cut up lamb legs for marinated kebabs fairly often and for us the main thing is not to go over 130 internal, we like them at 125. We find they can start to get a little tough after 130. Good luck and look forward to pics of this journey.


      I ended up doing a reverse sear on these pieces of leg of lamb. I am very happy with the results. Cut across the grain, they were tender and flavorful.

      Birthday meal for my father:
      Hasselback waffle potatoes, grilled asparagus, grilled leg of lamb:

      Click image for larger version

Name:	IMG-6323.jpg
Views:	162
Size:	109.0 KB
ID:	1003480

      Cooking/process photos:

      Click image for larger version

Name:	IMG-6299.jpg
Views:	167
Size:	139.7 KB
ID:	1003478Click image for larger version

Name:	IMG-6306.jpg
Views:	194
Size:	71.0 KB
ID:	1003477Click image for larger version

Name:	IMG-6308.jpg
Views:	164
Size:	119.1 KB
ID:	1003479Click image for larger version

Name:	IMG-6315.jpg
Views:	164
Size:	129.2 KB
ID:	1003481


      • Troutman
        Troutman commented
        Editing a comment
        Although a little more work, I like your approach. I just did a whole roast and loved it, yours looks just as good !!

      Wow, I bet this was awesome. reverse sear is always a good way to go. Although, I have been going with the JFK for a while now and I love doing it that way.

      Great looking cook.


        This recipe gave me the idea to separate it:


        And I followed this video for the separation (even though he calls the pieces by the wrong names):



          Outstanding. I love lamb. Unfortunately the wife does not. So I don’t eat it often.


            Sandwich from the leftovers:
            Click image for larger version

Name:	IMG-6339.jpg
Views:	136
Size:	107.0 KB
ID:	1003981



            No announcement yet.
            Rubs Promo


            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

            The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

            kamado grill
            Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

            Click here for our article on this exciting cooker

            Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

            Click here to see our list of Gold Medal Gifts

            Our Favorite Backyard Smoker

            The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
            Click here for our review of this superb smoker

            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

            The Cool Kettle With The Hinged Hood We Always Wanted

            Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

            Click here for more about what makes this grill special

            Grilla Pellet Smoker proves good things come in small packages

            We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
            Click here for our review on this unique smoker

            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