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Butterflied Leg of Lamb w/Elevated Grate

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    Butterflied Leg of Lamb w/Elevated Grate

    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!

    #2
    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.

    Comment


    • fkrall
      fkrall commented
      Editing a comment
      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
      Davek8282 commented
      Editing a comment
      fkrall. that's exactly what I did and then grilled to desired internal temp (hopefully medium rare)

    • HawkerXP
      HawkerXP commented
      Editing a comment
      +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.
      Last edited by HawkerXP; March 6, 2021, 05:23 PM.

    #3
    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 👍

    Comment


      #4
      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.

      Comment


        #5
        All advice good and noted with thanks. And Redwng , I'll try to remember the pics!

        Comment


          #6
          Leg-O-Lamb paired with Mint-Jelly. Got to love it,
          Butterflied for even grilling to just the perfect internal temps.

          Comment


            #7
            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.

            Comment

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