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Meat-Up in Memphis

T-Shirts & More T-Shirts & More
Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

Cool Embroidered Shirt Cool Embroidered Shirt
This beautifully embroidered shirt is the same one Meathead wears in public and on TV. It's wash and wear and doesn't need ironing (really!), but it is a soft cottonlike feel. Choice of four colors and both men's and women's.

Click here for more info.

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BBQ Stars

SPOTLIGHT

Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.

 


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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


Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool


Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review


The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review


Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order


Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

Click here to read our detailed review and the raves from people who own them


The Swiss Army Knife Of Thermometers

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The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.


Compact Powerful Sear Machine For Your Next Tailgater

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Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order


The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C 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 NK22CK-C a viable alternative.

Click here for more about what makes this grill special


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G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon


GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special


kareubequ bbq smoker

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


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes 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


Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order


PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review


Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order

Announcement

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Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Click here for details. (https://amazingribs.com/memphis2020)
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Leg of Lamb

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  • Top | #1

    Leg of Lamb

    I purchased a leg of lamb for the first time. Researching the best way to cook it, I find there are two "best ways." One advises that I should bone it and to be sure to remove the fat nodule that contains a "bad tasting" gland. The other says to just put the leg on the grill and cook it. The just cook it method makes no mention of the bad tasting gland. I hope that one of you who have experience cooking a leg, can advise which side of the advisories I should follow. I am inclined to just mop it and smoke it, but just not sure. Thanks for any advice.

  • Top | #2
    I cooked a few, and didn't mess with the bone. Indirect on the BGE (on the lake while ice fishing actually), came out amazing.

    Comment


    • Top | #3
      We've done them both ways. Most store bought lamb has that nasty thing removed already. We love our lamb either on the Weber or hung in the PBC.

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      • Top | #4
        Again, I caught your other post. Git yerself over to the interducin section and give us a proper howdy so’s we can give you a howdy. Howdy, eat good and have fun!

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        • Top | #5
          I smoke it as-is. Leave the bone in. If you debone it you’re gonna have to tie it up with butcher’s twine.

          Comment


          • Top | #6
            Like this:

            https://amazingribs.com/tested-recip...eg-lamb-recipe

            Comment


            • Top | #7
              I do it both ways. We love lamb and normally have 3-4 in the freezer at any one time. Normally in the 5-6lb range.

              We keep it simple make slits every inch and alternate with garlic split in 3rds and one piece per slit and then a small piece of rosemary and then a coating of mustard like Huskee Shawsh or similar. Smoke to 115 and brown over high high heat to 125 let rest it will come to a perfect 130. Let rest 5-10 minutes. On the issue of resting. I don't rest and agree with Meathead. I rest to allow the temps to equilibrate through that big piece of meat. There can be a feelable difference between the inner and outer temp.
              Last edited by mountainsmoker; July 23rd, 2019, 02:15 PM.

              Comment


              • Huskee
                Huskee commented
                Editing a comment
                I like to use the terminology of "hold" referring to brisket or pork butt, since we're 'holding' the meat at a high temp (but no longer 'cooking'), to soften them after cooking; versus "rest" which many associate with resting steaks, often at room temp, before eating.

              • mountainsmoker
                mountainsmoker commented
                Editing a comment
                But I'm not holding it to soften it up. It is only at 130-135 and the rest period is short. and at room temp, tented. Please reread my post.

            • Top | #8
              gonna cook up two boneless lamb roasts this weekend. I unroll it and trim off all the fat cap, and dry brine it 24 hours in advance. Them marinate it for about 35-40 minutes in the sheep dip recipe on the free site. Roll it back up, and smoke it over oak/mesquite until about 110° internal. Pull, rest, then sear over ultra high heat. Slice and serve immediately. Usually serve it with grilled asparagus, Parmesan garlic cauliflower puree, and grilled portabello mushrooms.

              Comment


              • Top | #9
                Keep it simple, leave it whole, season as you like, and give it the reverse sear treatment to medium rare. I like to make a rosemary/garlic/oregano board sauce to slice it on. Great piece of meat.

                Comment


                • texastweeter
                  texastweeter commented
                  Editing a comment
                  only bad lamb is overcooked lamb...we that and if you add mint jelly, YUCK!

                • CaptainMike
                  CaptainMike commented
                  Editing a comment
                  texastweeter the only thing I use mint for is mojitos, mint jelly is just nasty.

                • texastweeter
                  texastweeter commented
                  Editing a comment
                  CaptainMike and the occasional mint julep.

              • Top | #10
                Word of caution if you get "off the bone". When tying back up be sure to make the roll as even as you can. I did it wrong once, had a big lump on one end. All the rest was perfect but in the lump was raw. Baaaaaaaad.

                Comment


                • Huskee
                  Huskee commented
                  Editing a comment
                  I see what you did there...

                • texastweeter
                  texastweeter commented
                  Editing a comment
                  bwahahaha. Great dad joke.

              • Top | #11
                Year's back, Cook's Illustrated did a recipe/technique of boning out the leg and separating it into the three distinctive muscle masses. Each one was trimmed of excess fat and silver skin, rubbed down heavily with an herb and garlic paste, and rolled and tied into three smaller "roasts". I've made it a few times and it really is the best lamb I've ever had.

                If anyone want's a copy of the recipe send me a message and I'll send it to you. It's in .pdf format.
                Last edited by Bkhuna; July 24th, 2019, 01:03 PM.

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