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.
Announcement
Collapse
No announcement yet.
Leg of Lamb
Collapse
X
-
Club Member
- Jul 2016
- 9390
- Virginia
-
3 Weber Performers
1 classic kettle
1 26" kettle
1 Smoky Joe
1 PBC
4 Thermoworks POPs
2 Dot and 1 Chef Alarm
2 Temp spikes
4 Slo n Sears
1 Smokenator
2 Vortex
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.
- Likes 1
Comment
-
Founding Member - Moderator Emeritus
- Jul 2014
- 5025
- Stockholm, Sweden
-
Author of the book Barbecue, fire and smoke
Manufacturer of:
Hank's Bonafide Beef Rub
Hank's KC Royale Pork 'n Poultry Rub
Hank's Signature Steak Rub
Grills
Big Green Egg (M)
Weber 22" kettle (lime green)
PK TX
8 noname 22" kettles (black)
"Rude Boy" - my own custom built offset smoker
Thermometers
iGrill 2
Thermapen
Fireboard
Accessories
BBQ Dragon
Slow n' Sear
All my recipes, photos and information can be found at
https://hankstruebbq.com
YouTube channel
https://www.youtube.com/c/Hankstruebbq
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
-
Club Member
- Sep 2015
- 5074
- Tennessee
-
22" Weber Kettle w/SNS, 18" WSM, Bronco, Grilla Chimp, Traeger Tailgater, UDS, Camp Chef Tahoe Stove.
Like this:
Create mouth watering leg of lamb on the smoker or grill with these various techniques. Leg of lamb is a complex bundle of muscles, with layers of fat and connective tissue throughout. Here are four methods for dealing with the wonderful log of meat and how to create deliciously smoky grilled leg of lamb.
- Likes 1
Comment
-
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 23, 2019, 02:15 PM.
- Likes 3
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.
-
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.
-
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.
- Likes 2
Comment
-
Club Member
- Nov 2015
- 4699
- The Great State of Jefferson
-
24X40 Lone Star Grillz offset smoker
Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
20X36 Lonestar Grillz pellet pooper
SnS 18" Travel Kettle
SmokeDaddy Pro portable pellet pooper
2 W22's w/SnS, DnG (1 black, 1 copper) (Minions 1 and 2)
20+ y/o many times rebuilt Weber Genesis w/GrillGrates (Gas Passer)
20 x 30 Santa Maria grill (Maria, duh)
Bradley cabinet smoker (Pepper Gomez)
36" Blackstone griddle (The Black Beauty)
Fireboard
Thermoworks Smoke and Thermapen.
Gourmet dinnerware by PJ Enterprises
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.
- Likes 3
Comment
-
only bad lamb is overcooked lamb...we that and if you add mint jelly, YUCK!
- 2 likes
-
texastweeter the only thing I use mint for is mojitos, mint jelly is just nasty.
- 2 likes
-
CaptainMike and the occasional mint julep.
- 2 likes
-
Club Member
- Jul 2016
- 9390
- Virginia
-
3 Weber Performers
1 classic kettle
1 26" kettle
1 Smoky Joe
1 PBC
4 Thermoworks POPs
2 Dot and 1 Chef Alarm
2 Temp spikes
4 Slo n Sears
1 Smokenator
2 Vortex
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.
- Likes 2
Comment
-
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 24, 2019, 01:03 PM.
Comment
Announcement
Collapse
No announcement yet.
Comment