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Leg of Lamb

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  • Ron Wilson
    Former Member
    • Jul 2019
    • 3
    • Knoxville TN

    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.
  • PaynTrain
    Club Member
    • Sep 2016
    • 128
    • Wadsworth, OH
    • - Yoder Durango loaded
      - Big Green Egg large
      - Ducane Stainless 7 burner
      - Weber kettle
      - Aussie kettle
      - GoBBQ Portable

    #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

    • HawkerXP
      Club Member
      • Jul 2016
      • 5343
      • Virginia
      • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
        Thermopops
        Dot and Chef Alarm with probes
        Slo n Sear
        Cold beer

      #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.

      Comment

      • FireMan
        Charter Member
        • Jul 2015
        • 7614
        • Bottom of Winnebago

        #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!

        Comment

        • Henrik
          Founding Member - Moderator Emeritus
          • Jul 2014
          • 4246
          • Stockholm, Sweden

          #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

          • klflowers
            Club Member
            • Sep 2015
            • 3126
            • Tennessee

            #6
            Like this:

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

            Comment

            • mountainsmoker
              Banned Former Member
              • Jun 2019
              • 1851
              • Bryson City, NC

              #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 23, 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.
            • texastweeter
              Club Member
              • Jul 2017
              • 2880
              • Republic of Texas

              #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

              • CaptainMike
                Club Member
                • Nov 2015
                • 2417
                • The Great State of Jefferson
                • Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
                  Old school big'ol Traeger w/Pro controller (Big Tex)
                  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.

                #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.
              • HawkerXP
                Club Member
                • Jul 2016
                • 5343
                • Virginia
                • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
                  Thermopops
                  Dot and Chef Alarm with probes
                  Slo n Sear
                  Cold beer

                #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.
              • Bkhuna
                Club Member
                • Apr 2019
                • 463
                • Merritt Island Florida

                #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 24, 2019, 01:03 PM.

                Comment

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