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!
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.
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.
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.
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