Leg of lamb

bobbarrowsMember

OK, I wanted to try something new this weekend so I picked up a leg of lamb from the meat market. So, now I'm wondering what to do with this sucker. It's 11 pounds!
The butcher offered to "crack" the bone and trim the fat so I let him do it. I've just finished browsing through the results of searching for "leg of lamb" and am very puzzled. They're all talking about small 3-4 pound legs of lamb or boneless leg of lamb. Mine obviously still has the bone in it and it's much larger than what people seem to be describing. Should I divide mine up? Should I try removing the bone (I've never done this so a pointer at a website would really be helpful) and rolling it into a roast? Does the weight people have talked about only include the meat? I wonder how much weight is being added by the bone...

6/23/063:48 PM

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bobbarrowsMember

OK, I've unwrapped it to look at it and it appears he put 1" slices through the bone about 2/3 the way up the leg and left what looks like a roast at the top.
It looks like I should treat those as chops and roast only the top unsliced protion. Would that be correct?
Would you recommend removing the bone form the top part?

6/23/064:57 PM

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Former Member

I would marinate the leg and season the leg with garlic,rosemary,salt and pepper then tie it.
Smoke or cook the lamb the way you like it. I usually smoke lamb with a few sprigs of rosemary and a clove or two of garlic.

6/24/067:10 AM

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bobbarrowsMember

quote:
Originally posted by joe b:
I would marinate the leg and season the leg with garlic,rosemary,salt and pepper then tie it.
Smoke or cook the lamb the way you like it. I usually smoke lamb with a few sprigs of rosemary and a clove or two of garlic.

Thanks for the reply.
The whole leg? No need to treat the sections differently?
Why tie it?

6/24/0611:14 AM

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bobbarrowsMember

Well, I'm basking in the raves from my family about this lamb...

but I'm really puzzled.
Yesterday, I made the decision to debone and roll the meat. So I made a red wine marinade and put it in overnight. The weather has been very rainy, so this morning I made the decision to cook it in the oven. Several of the recipes said it would take ~30min/lb if cooked at 325, so I'm figuring on baking it for about 5 hours. So I pop it in the oven at 11:30 AM and set my probe temp to 145. To my shock, it started beeping at 12:45!! Huh?

I used an instant-read to confirm it. It was done! We weren't planning to eat for a few hours! I foiled it and the meat kept really well. (it really tasted good!)

So I'm puzzled, Was it the deboning that made it cook so fast?

6/25/063:13 PM

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tomMember

Deboning can speed it up.

Shape/thickness would be a consideration.

If you took out 2-3 lbs bone,etc.,that would still leave 8-9 lbs.

If it were tied long and thin,it might cook with the characteristics of a 6 lb?

If it took around, even 20 mins/lb, that would still leave a full two hrs.

Maybe the house oven was running a little hotter than the dial showed?

Just some thoughts.

6/26/067:27 AM

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