Results 1 to 11 of 11
  1. #1
    Join Date
    Aug 2004
    Location
    MO
    Posts
    62

    Grilling Boneless Leg of Lamb

    I bought a 5 lb boneless premarinated leg of lamb that is trussed up with string. I am pondering the best way to cook it? Anyone have suggestions?

    The label says slap it in a shallow roasting pan and throw in a 325 degree oven till the internal temp is 160.
    I wonder if the string would hold up if I rotisseried it?

    I don't want to ruin a $17 hunk of meat. OOPS, no pricing allowed, sorry. ha ha

  2. #2
    Join Date
    Dec 2007
    Location
    Ohio
    Posts
    2,876
    The string should hold up fine on a spit....but you could always buy some more string and tie a few more of you are worried....Although...if you have a good gas grill that will hold it's temp at 325 relaibly then I would suggest using your grill as your oven and add some good wood smoking chips for extra flavor!
    I need a new signature.....

  3. #3
    Join Date
    Aug 2007
    Location
    Middletown, PA
    Posts
    2
    Here's what you should do. First, the ties hold up, I've tried it. I've also put quartered small red potatoes and other veggies under the lamb and the juices really made the veggies great of course you need to add some seasoning to the veggies. We had a great feast.!

  4. #4
    Join Date
    Apr 2004
    Posts
    420
    If it were me, I'd dry it off real well. Pat it real dry with paper towels (so it sears well but doesn't steam) and season well with salt. Preheat your grill (or start your coals). Leave the meat out 15 to 30 minutes to achieve room temp for even cooking, lest the middle be 42* (fridge temp) and the outside be at 68* when you begin roasting/grilling.

    Sear it over direct, high heat (charcoal or gas) until the meat surface has some nice color to it. Then move it over to the side (over indirect heat) until finished. I like my leg o lamb at 140* to 145*, otherwise it's too dry for me. But to each his own. FYI, 160* will bring it to well done. Use an instant read thermometer. Best $7 you'll ever spend when grilling big cuts like this.

    Remove, cut the strings and tent under foil to rest. This step is extremely crucial otherwise all the juices spill out onto the cutting board. Rule of thumb for resting times = 1/2 cooking time. But any amount of time is better than grill straight to cutting board.

    Enjoy!

  5. #5
    Join Date
    Mar 2005
    Location
    South/West of Quebec in the other part of Canada
    Posts
    2,331
    I like drcustom's cooking intructions...

    I like mine a little different.

    rosemay

    garlic

    olive oil

    lemon

    sesame seeds

    pepper......................

    same cooking technique though.
    It's Time To Be Nice To People

  6. #6
    Join Date
    Aug 2004
    Location
    MO
    Posts
    62
    Thanks for the replies. I didn't get a chance to read your replies because my internet was down.
    I got off work early today, pulled the leg of lamb out of the fridge, removed the binding string, stuck it on the rotisserie and cooked it to 151 degrees. I put a pan under with burgundy wine and chicken stock, but ended up not using the drippings for anything.

    Came out looking like this:


    The wife and I loved it, and we are going to make gyros with the leftovers.

  7. #7
    Join Date
    May 2001
    Location
    Bennington, Vermont U.S.A.
    Posts
    13,864
    Drying it out would be my reasoning for NOT cooking it on the BBQ. But you look like you made out alright. Nothing ventured, nothing gained!

    Where is the mint jelly???

  8. #8
    Join Date
    Jul 2006
    Location
    Southern Ca, Elkton Md
    Posts
    7,572
    that looks like a good piece of meat!

    I normally spice mine up a bit with some cajun spices.
    "Correct Installation is the Key"

    .1 has killed more HX then Rush Limbaugh

    What is your TESP?

  9. #9
    Join Date
    Aug 2004
    Location
    MO
    Posts
    62
    I kept telling the wife: "This is not BAAAAAA-d!"

  10. #10
    Join Date
    May 2001
    Location
    Bennington, Vermont U.S.A.
    Posts
    13,864
    Quote Originally Posted by iyaayas View Post
    I kept telling the wife: "This is not BAAAAAA-d!"
    And did you sleep alone last night????



  11. #11
    Join Date
    Jan 2004
    Location
    Here and there
    Posts
    4,808
    Looks like it turned out great . Congrats ! When is Jeff comming over for dinner ? Curtis should let me in once anyhow. Take care
    i belong to peta ... people eating tasty animals. all my opinions are just mine.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  
Comfortech Show Promo Image

Related Forums

Plumbing Talks | Contractor Magazine
Forums | Electrical Construction & Maintenance (EC&M) Magazine
Comfortech365 Virtual Event