g'day fellas and shielas.
i'm smoking a 3 1/2 lb leg of lamb. it's been brined. i'd like to cook it low and slow. is there anyone out there with experience with lamb that can give me some advice on temp and time.
beuwdy.
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We usually cook it hot and fast, to med rare.
Maybe 145� internal?
Lamb has its own flavor,so we use very light smoke.
Maybe 145� internal?
Lamb has its own flavor,so we use very light smoke.
I agree with Tom. I usually do my lamb in my
Weber Kettle, indirect heat but assume I am cooking at about 350. I usually throw on some chunks and soaked chips in a foil pouch and I get plenty of smokey flavor. I like my lamb medium rare to medium so usually take it off at about 145, let it rest and slice it. I like the crispy ends the higher heat imparts as well. I am not sure that a leg of lamb will due well at low and slow as it is not a cut that will render like pork shoulder or chuck.
Weber Kettle, indirect heat but assume I am cooking at about 350. I usually throw on some chunks and soaked chips in a foil pouch and I get plenty of smokey flavor. I like my lamb medium rare to medium so usually take it off at about 145, let it rest and slice it. I like the crispy ends the higher heat imparts as well. I am not sure that a leg of lamb will due well at low and slow as it is not a cut that will render like pork shoulder or chuck.
I've had good results doing bone-in leg of lamb in my model 50. It can also be cooked bone-out, rolled and tied, in which case it can be stuffed.
Coat with olive oil and brown well, either on a grill or stovetop.
Rub with S&P and some rosemary (optional. I like it a lot).
Smoke at 250 F until about 140 F internal in the thickest part.
My last one was 4.5 pounds and took 2:25 to hit 140 F.
Coat with olive oil and brown well, either on a grill or stovetop.
Rub with S&P and some rosemary (optional. I like it a lot).
Smoke at 250 F until about 140 F internal in the thickest part.
My last one was 4.5 pounds and took 2:25 to hit 140 F.
Dundee,
I've done quite a few legs. On a Cookshack Smokette or 50 Series, if you do low and slow, I'd set the thermostat at 180 and take it to an internal of 150 - 152 (my wife doesn't like it rare). I usually buy boneless legs from Sams Club, which are 1/2 lb to 1 lb larger than the size you listed. My Model 55 seems to take about 7 hrs to get to the above temps on 2nd rack from the top. With your 3 1/2 lb'er, if you use a remote thermometer and keep your door closed, you should probably be done in 6 hrs. If you're a few degrees short of your target temp and everyone is stomping their feet to eat, it isn't against the law to give it a crank up to 250 to bump it up the last few degrees. Let the lamb rest 15 before cutting, or your going to have a huge pool of juice.
I hope that helps.
A simple rub of Tones Rosemary & Garlic, a little garlic/rosemary/red wine injection (optional), and a hollandaise sauce over the sliced lamb makes one fine entree. Try it sometime.
Paul
I've done quite a few legs. On a Cookshack Smokette or 50 Series, if you do low and slow, I'd set the thermostat at 180 and take it to an internal of 150 - 152 (my wife doesn't like it rare). I usually buy boneless legs from Sams Club, which are 1/2 lb to 1 lb larger than the size you listed. My Model 55 seems to take about 7 hrs to get to the above temps on 2nd rack from the top. With your 3 1/2 lb'er, if you use a remote thermometer and keep your door closed, you should probably be done in 6 hrs. If you're a few degrees short of your target temp and everyone is stomping their feet to eat, it isn't against the law to give it a crank up to 250 to bump it up the last few degrees. Let the lamb rest 15 before cutting, or your going to have a huge pool of juice.
I hope that helps.
A simple rub of Tones Rosemary & Garlic, a little garlic/rosemary/red wine injection (optional), and a hollandaise sauce over the sliced lamb makes one fine entree. Try it sometime.
Paul