Hello - I'm going to do a boneless leg of lamb on the rotisserie this weekend for Easter. In one of Raichlen's books (Barbecue Bible I believe) he says to roast it to 170 degrees. This is clearly a mistake, right? Many of the other resources, including Raichlen himself in a separate video, say to go to around 135.
While I'm at it, what's your favorite lamb rub? Meathead's rosemary-heavy Dolly's rub looks good but I have a number of good middle-eastern grocers nearby and I'm wondering what else works well.
Cheap CharGriller Offset
22" Coleman Kettle
Traeger Tailgater
Jackson Grills Luxe 580 Gas Grill
Weber Q2200 Portable Gas Grill
Some other no name portable gas grill.
Smoke X4 with Billows
Classic Thermapen
Thermopop
Dreams/Future Purchases:
The Good One Open Range (or build something similar)
Grilla Grills - Grilla
I just did a couple of them last weekend. I would take it to 135. Just make sure you remove most of the fat cap, and the silverskin underneath. I had a few really tough pieces. But at 135, the fat in the middle was nicely rendered.
FYI, It took me 3 hours to get the two 4lb legs to 130.
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