Butterflied Leg of Lamb w/Elevated Grate

[fkrall]

Grilling 12X27" butterflied leg indirectly on a 22" Performer. I cut it 2/3-1/3 and am going to use the SnS Elevated grate for the smaller portion, a bit thinner than the larger cut. Main grate temp will probably be around 300-325. At elevated temps around +10%-15% higher than the main grate, I'm guessing the smaller cut will take around 3/4 the time to cook. Sound about right to you? Any suggestions for managing the cook? Thanks!

[Davek8282]

Certainly sounds good, which I had a better recommendation but I normally keep my boneless legged rolled up after I butterfly and apply the Dolly's Lamb Rub.

[fkrall]

Never thought about rolling and have never done it. Do you tie it in a multilayered roll and grill away? Please tell me more!

[Davek8282]

fkrall. that's exactly what I did and then grilled to desired internal temp (hopefully medium rare)

[HawkerXP]

+1
Just when you roll it back up, try to keep it in a uniform shape, like a log, so it all cooks at the same rate.

[Troutman]

If you’re going to flay it open, tie it to a spit and cook it on a rotisserie, if you have one that is. They come out great that way 👍

[Redwng]

My only suggestion is to make sure you don't overcook, I take ours off just prior to 130 internal but I cook it at 250. At 300-325 you will get a little more carryover and for our tastes lamb gets a little tough north of 135. Good luck and we want pics.

[fkrall]

All advice good and noted with thanks. And Redwng , I'll try to remember the pics!

[bbqLuv]

Leg-O-Lamb paired with Mint-Jelly. Got to love it,
Butterflied for even grilling to just the perfect internal temps.

[holehogg]

I do deboned leg of lamb that's rested overnight in a Greek marinade (not my own from the butcher I get the lamb) and have always cooked over live fire (not furiously hot).
My favourite lamb dish that doesn't get enough attention because of pricing.