Internal temp question

[mgood777]

I'm going to roast/braise a Greek-inspired boneless leg of lamb, but I'm looking for it to end up almost shreddable like a good pork shoulder. It's going to be wrapped tightly on the smoker so I don't want to fuss with constantly unwrapping it to check for tenderness. Anybody have any idea what temp I should be shooting for? Is it any different than for pork and beef... something in the 190 range?

[Dewesq55]

I personally think that leg of lamb will dry out and be stringy if cooked to pulling/shredding temperature. In my experience with South Asian cooking and food, using leg of lamb for curries/stews has that effect. The best lamb for slower cooking is the shoulder, IMHO. Good luck and post pix whatever you do.

[mgood777]

I hadn't considered a shoulder so I appreciate the advice. Any suggestions for slow cooking a shoulder to achieve the same result?

[Dewesq55]

I think 200F is a good temp to shoot for mgood777

[pkadare]

This recipe calls for 93 C which is just shy of 200 F.

https://www.weber.com/AU/en/recipes/red-meat/pulled-low-and-slow-smoked-lamb-shoulder/weber-199891.html

[Dewesq55]

You will notice that recipe is for a shoulder, not a leg. Just saying.

[pkadare]

Dewesq55 - I was just addressing the internal temp question. I've personally never cooked lamb beyond rare to medium rare so I can't speak to how any particular cut will do when cooked to a shredding temp.

[Dewesq55]

@pdadare - I know that's what you were doing, but it also bolstered my point above regarding the shoulder, not the leg, being the best cut for low and slow/high IT cooking. Happy Thanksgiving to you, also.

[mgood777]

Thank you, Guys. I appreciate the link and all the advice. Time to call the butcher and make sure I can get a shoulder!

[Smoking77]

Seems like you're already set, but just including my lamb shoulder experience. Cooked a 3 pound shoulder yesterday on my pellet smoker. Had it set "low" for a couple hours to get some smoke on it, then upped it to 275 degrees to finish it. Started probing it at 190, took it off the smoker at 203 when it was probe tender, then held it in my oven at 180 for a couple hours until tender. I was really happy with the results. Good luck and have fun!

[parkerj2]

I've never SMOKED one, but I've braised a couple. The first one I let go too far and was easy to shred (which I think is what you want?). The second, I pulled out right as I was able to get a fork easily into the meat. It wasn't shreddable but turned out 100x better than the one that was.

Not sure if that helps, but it was the same cut and I preferred the slightly extra "chew" that the 2nd one had.

[mountainsmoker]

I just did a leg this week end. Took it to 133 for med-rare. I find if you take lamb to anything higher than medium it becomes tough. Now if you take a shoulder to 195 - 200 I am not sure what would happen. Shredded meat is good if there is a good meat to fat ratio such as pulled pork, pulled chicken thighs or pulled beef chuck.

I would try the lamb shoulder before a leg of lamb as the shoulder would have more fat in it, I just don't know if it has enough as I have never done one.

Good luck and I really hope it works as really like lamb.

[JGo37]

I love lamb and make it often - I have some chops ready for tomorrow. I can't imagine the leg coming out well. Shoulder roasts can be done just like a chuckie. I wrap low-fatty roasts when they come out of the stall, and start cold from the fridge to get good smoke absorption.

The leg is a good candidate for Santa Maria and a basil pesto with fresh mint.