I have a lovely boneless leg o' lamb to roast tomorrow, and am wondering whether I should untie it to dry brine overnight, then tie it back up before applying the Dolly rub, or simply dry brine as is (and avoid consulting my scouts manual to retie it)? Or, alternately, if I've got it untied and dry brined, should I apply the Dolly rub while it's unbound then tie it up? Any recommendations or insights will be greatly appreciated.
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It has elastsicized netting! Please forget (or continue to ignore) the previous question. I've whipped that baby off like Mrs. Robinson's stocking and am having my way with it... err, I mean dry brining au natural. Will slather the interior with the Dolly rub, re-net and perform the reverse-sear as MH commands. Will follow-up if any lessons are to be gleaned from this minor enhancement.Last edited by MGMojo; June 19, 2016, 03:35 AM. -
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I just did one the other day. I dry brined with the netting on. Then, when I went to apply the rub, I took off the netting, put the rub on, then tied it back up with string. Then put it on the smoker.Comment
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I've always taken the netting off but mostly because I've gashed the lamb before brining it. I'm terrible at tying it back up, but hasn't seemed to matter much.Comment
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Could always just untie or de-mesh it, dry brine, rub & grill it like a big irregular shaped steak (aka butterflied leg of lamb). Done quicker and more crust! Awesome way to do leg of lamb on the grill!Comment
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Did my very first boneless leg of lamb yesterday on a 27" Weber and SnS...without a net. The reverse sear was the hard part, but it went well. Tasty and tender with a kiss of cherry wood smoke.Comment
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