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Grilled leg of lamb

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  • Biggiesweet
    Club Member
    • Jun 2018
    • 4

    Grilled leg of lamb

    Hello everyone my name is William and i am going to grill my first leg of lamb 4lbs. Any suggestions or tips?...
  • Biggiesweet
    Club Member
    • Jun 2018
    • 4

    #2
    Oh I am in the mountains of Bushkill PA...

    Comment

    • grantgallagher
      Club Member
      • Feb 2018
      • 903
      • NJ

      #3
      Welcome man. I personally have never grilled a leg of lamb but i know people here have. Suggest checking out or searching the lamb recipe section.

      https://pitmaster.amazingribs.com/fo...m/lamb-recipes

      Comment

      • MBMorgan
        Club Member
        • Sep 2015
        • 5945
        • Colorado
        • > Weber Genesis EP-330
          > Grilla Grills Original Grilla (OG) pellet smoker
          > Pit Barrel Cooker (gone to a new home)
          > WeberQ 2000 (on "loan" to a relative)
          > Old Smokey Electric (for chickens mostly - when it's too nasty out
          to fiddle with a more capable cooker)
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          > Thermoworks Smoke
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          > Thermoworks Thermapen
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          > BBQ Guru Rib Ring

          > Favorite Beer: Guinness Extra Stout, Fat Tire, Anchor Steam, or Alaskan Amber
          > Favorite Wine: Klinker Brick Old Ghost Zinfandel or Matetic Corralillo Winemaker's Blend
          > Favorite Whiskey: Balvenie Double Wood Scotch or Jameson Irish

        #4
        Never grilled lamb ... but it sounds like a good idea. Oh ... and welcome from Colorado!

        Comment

        • jgreen
          Charter Member
          • Oct 2014
          • 2654
          • Winnipeg Manitoba Canada
          • Cookers:
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            Vortex
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            and, maybe some other toys as well

          #5
          Welcome from Winnipeg. Check out the main site, Meathead has some good recipes for lamb.

          Comment

          • Henrik
            Founding Member - Moderator Emeritus
            • Jul 2014
            • 3979
            • Stockholm, Sweden

            #6
            Welcome to the pit! Leg of lamb is good eats. Check out the suggestions above, and let us know if you have further questions.

            Since you’re new, and if you haven't already done so, please check out our homework assignment post for new members, it contains a few how-tos and please-dos. This will help you learn your way around so you can get the best experience from our forum.

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            Comment

            • HorseDoctor
              Charter Member
              • Sep 2014
              • 1149
              • Central Iowa

              #7
              Debone it and "butterfly" the leg. (See YouTube for instructions.) Season as you wish, but along with S&P, lamb loves garlic, rosemary, fresh thyme and perhaps a splash of red wine. NO MINT PLEASE! (personal opinion) Leg-o-lamb is mildest and tenderest if grilled to no more than 130-135F. Can also soux vide for a a few hours first if you're equipped. Not more than 2 or 3 hours though! I just did one for 6 hours and it was getting a little "too tender". Good luck & enjoy! Oh yea... welcome!

              Comment


              • Ahumadora
                Ahumadora commented
                Editing a comment
                Good advice above or semi butterfly so it opens up to the bone and lays flatter on the grill. PS: I like Mint (grew up on roast mutton with mint sauce).

              • EdF
                EdF commented
                Editing a comment
                Additionally, smash a couple of canned anchovies and mix into the herbs. It won't taste like fish.
            • Spinaker
              Moderator
              • Nov 2014
              • 10391
              • Land of Tonka
              • John "J R"
                Instagram: JRBowlsby
                Smokin' Hound Que
                Minnesota/ United States of America

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              #8
              Welcome to The Pit! It is great to have you!

              Comment

              • HawkerXP
                Club Member
                • Jul 2016
                • 4697
                • Northern Virginia
                • 3 Weber kettles, and a PBC
                  Thermopop
                  Dot w two probes
                  Slo n Sear
                  Cold beer

                #9
                Welcome! Yes, have grilled lamb. Love it. Cut a bunch of little slits in the meat and stick little slices of garlic in. Salt, pepper and rosemary.

                Comment

                • EdF
                  EdF
                  Club Member
                  • Jul 2016
                  • 3174
                  • Atlantic Highlands, NJ
                  • Uuni Pro (new kid in town)
                    Karubeque C-60
                    Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
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                    Thermapen
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                    ThermaQ (or its predecessor)
                    Thermoworks Hi temp IR
                    BBQ Dragon & Chimney of Insanity
                    Various other stuff

                  #10
                  If you like it Greek style, this one is always a big winner around here. Left column is for the lamb prep, right one for the sauce.

                  http://www.greeneggers.com/index.php...=detail&id=891

                  Comment

                  • BBQ_Steve-O
                    Founding Member
                    • Jul 2014
                    • 174
                    • NorthWest WA State

                    #11
                    Welcome to the pit Biggiesweet !

                    Do you have a rotisserie? If so, that's my favorite cooking method. Debone first and tie it into a roast. I then stab several holes all over the surface and stuff garlic cloves in the holes. I then rub it with balsamic vinegar and olive oil and then sprinkle greek oregano, salt, and pepper all over it. I also tie a few rosemary sprigs on it. Then cook @ 250°F to 130°F internal temp. As far as wood, I like maple, oak, pecan or whatever I have that is mild.

                    Comment


                    • Troutman
                      Troutman commented
                      Editing a comment
                      I concur, it loves a good rotisserie grill via the method description above 👍

                    • pjlstrat
                      pjlstrat commented
                      Editing a comment
                      +1 on the rotisserie, thats how I like to do mine.
                  • Biggiesweet
                    Club Member
                    • Jun 2018
                    • 4

                    #12
                    Thank you for all of the suggestions and welcome I feel part of the club. Not like so many others! Thanks guys and girls :-)

                    Comment

                    • Biggiesweet
                      Club Member
                      • Jun 2018
                      • 4

                      #13
                      Click image for larger version

Name:	image_94220.jpg
Views:	63
Size:	2.94 MB
ID:	712981 Hi guys I have been busy since leg of lamb. Check out my smoked brisket, porkbutt, and Louisiana ribs. All smoked for memorial day! My guests went crazy! Whatcha think?
                      Attached Files
                      Last edited by Biggiesweet; July 13th, 2019, 02:35 PM.

                      Comment

                      • RonB
                        Club Member
                        • Apr 2016
                        • 11860
                        • Near Richmond VA
                        • Weber Performer Deluxe
                          SNS
                          Pizza insert
                          Rotisserie
                          Smokenator 1000
                          Cookshack Smokette Elite
                          2 Thermapens
                          Chefalarm
                          Dot
                          lots of probes.
                          CyberQ

                        #14
                        Welcome to The Pit William. You have some great lookin' food.

                        Comment

                        • Greygoose
                          Club Member
                          • May 2019
                          • 460
                          • South Shore,MA

                          #15
                          You have game goin’ on,,,
                          But ur killin me,,,how did the lamb come out ?

                          Comment

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