Boneless Leg Of Lamb

Discussion in 'General Discussion' started by smokin monkey, Apr 9, 2016.

  1. smokin monkey

    smokin monkey Master of the Pit Group Lead OTBS Member SMF Premier Member

    I was away over the Easter Holidays so did not get to cook or use Lamb.

    I did pick up a Bone in Leg Of Lamb.


    Now the family is not keen on Lamb, so it's a battle.

    Removed the Bone and Butterflied it. Going to rub with Olive Oil, S&P, Mint, Lemon Zest & Juice and a bit of Garlic Powder.


    The last time we had lamb the Wife all most chocked on some Fat, so you can see what I am up against!

    This will not be cooked Rare, or even medium, this has to go nearer well done to please all.

    So looking to cook @ 162'C (325'F) for 3 Hours or until IT of 74'C (165'F) then crisp the out side over direct heat.

    Any thoughts?

    Back to The Smokin Monkey Cook Book http://www.smokingmeatforums.com/t/253497/the-smokin-monkey-cook-book
     
    Last edited: Oct 29, 2016
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I have never had lamb well done.

    Maybe someone who has will be along shortly

    Chef Jimmy J may have answers for you.

    Hopefully he will see this.

    Al
     
  3. smokin monkey

    smokin monkey Master of the Pit Group Lead OTBS Member SMF Premier Member

    Thanks Al
     
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Your plan is sound. Yes Lamb is at it's peak no more than Med. But If you take it to 60C and then grill to 65C with a rest it will be well done with crisp fat. 74C with a rest will be too far and may be dry. The recipe below is typically a Marinade but is also a thin Lamb Finishing Sauce that cuts the fattiness and taste great. Add a bit more sugar if to tart...JJ

    Spiedie Marinade/Sauce

    1/2Cup Olive Oil

    2Cup Red Wine Vinegar

    1/2Cup Worcestershire

    2T Minced Garlic

    1/2tsp Dry Basil

    1tsp Dry Oregano

    2tsp Dry Parsley

    1/2tsp Gran. Garlic

    1tsp Gran Onion

    1/2tsp Red Pepper Flake

    1T Salt

    1T Sugar

    2tsp Black Pepper

    1Cup Red Wine

    Combine all, Mix well and Divide in half to use for Marinade and Sandwich Sauce.

    Makes about 3Cups total.

    Cut 4-5Lbs Meat, any, in 1 inch cubes. Add 1/2 the Marinade/Sauce and Marinate for at least 24 hours or up to 3 days.

    Place on Skewers and Grill to desired doneness.

    Serve on Italian Bread with additional Sauce.
     
    Last edited: Apr 9, 2016
  5. smokin monkey

    smokin monkey Master of the Pit Group Lead OTBS Member SMF Premier Member

    Thanks JJ.
     
  6. smokin monkey

    smokin monkey Master of the Pit Group Lead OTBS Member SMF Premier Member

    So marinated with S&P, Mnt, Rosemary, Lemon Zest, Lemon Juice and Garlic.

    Made a paste. Refrigerated over night.


    On to the Pit Boss set @ 150'C (302F)


    Cooked for 2 1/2 hours until IT of 68'C (155F)

    Then removed and got pit hot as possible to sear.


    Probably not to everyone's preference, but it was tasty still moist and tender, with a nice bark.
     
  7. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Looks great to me. How the Mrs' like it?...JJ
     
  8. smokin monkey

    smokin monkey Master of the Pit Group Lead OTBS Member SMF Premier Member

    Sorry JJ
    Sorry JJ did not answer your question, she loved it.

    Just looking this up for someone and seen your comment.
     
  9. mike w

    mike w Smoking Fanatic

    Saved this one. Great job!
     
  10. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    That looks great even to me who usually eats it medium rare. In the future if you want some juicy but extremely well done, see if you can find a whole lamb shoulder. You can treated like a pork butt and take it to about 190ish for slicing or 205ish for pulling.
     

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