• Announcements

    • John Setzler

      Site TOS/Guidelines Updated 5/2/2017   05/02/2017

      Please take a moment to review these rules detailed below. If you agree with them and wish to proceed with the registration, simply click the "Register" button below. To cancel this registration, simply hit the 'back' button on your browser.   IF YOU ARE COMING HERE TO POST A COMPLAINT ABOUT YOUR CUSTOMER SERVICE EXPERIENCE WITH ANY GRILL COMPANY OR ANY VENDOR AND HAVE NOT ESTABLISHED YOURSELF AS A PARTICIPANT ON THIS SITE, WE SUGGEST THAT YOU REFRAIN FROM MAKING THE POST.  IF YOU HAVE MADE LESS THAN 25 POSTS TO THIS FORUM, YOUR CUSTOMER SERVICE OR COMPANY COMPLAINT WILL LIKELY BE REMOVED FROM THE SITE AT THE DISCRETION OF THE MODERATORS AND ADMINISTRATOR.     THE IMPORTANT STUFF:   1. NO PROFANITY 2. NO PERSONALLY ABUSIVE BEHAVIOR 3. BE NICE.   Failure to adhere to these three basic rules can and will get you removed from this site.  You will get a verbal warning for a first offense.  After that you get suspended.  After that you get permanently suspended.  The decision of the administrator and moderators is final on any issues related to rules and behavior.   YOUR PERSONAL INFORMATION: Personal information provided to the Kamado Guru website is NOT shared with any third party for any reason. EVER.    THE REST OF THE STUFF:

      Please remember that we are not responsible for any messages posted. We do not vouch for or warrant the accuracy, completeness or usefulness of any message, and are not responsible for the contents of any message.

      The messages express the views of the author of the message, not necessarily the views of this bulletin board. Any user who feels that a posted message is objectionable is encouraged to contact us immediately by email. We have the ability to remove objectionable messages and we will make every effort to do so, within a reasonable time frame, if we determine that removal is necessary.

      You agree, through your use of this service, that you will not use this bulletin board to post any material which is knowingly false and/or defamatory, inaccurate, abusive, vulgar, hateful, harassing, obscene, profane, sexually oriented, threatening, invasive of a person's privacy, or otherwise violative of any law.

      You agree not to post any copyrighted material unless the copyright is owned by you or by this bulletin board.

      Our websites use cookies to distinguish you from other users of our website. This helps us to provide you with a personalised experience when you browse this site. For detailed information on the cookies we use and the purposes for which we use them see our cookie policy (link at the footer of each page).
Sign in to follow this  
Followers 0
pathos

Leg of Lamb

8 posts in this topic

I'd like to try something a little different on the Kamado and I'd like to smoke / roast a fresh leg of lamb.

I have the aKorn Kamado. does anybody have any idea of methods that I might use to cook this meat.

Share this post


Link to post
Share on other sites

I love leg of lamb & often cook for the holidays.

I'd buy a boneless leg or remove the bone.

I make a paste of olive oil, lemon juice, parsley , rosemary, minced garlic, pepper, salt & a little oregiono & rub the inside & out & roll & tie in butcher string, sit overnite .

Start fire in CGK , get to 230 F , put heat diffuser on main rack & lamb on upper rack & smoke till internal about 110F, remove lamb & diffuser & ramp up to 500F , put lamb on main grate to sear & pull @ 130F.

I make a sauce with the lamb juices, mixed with half mint jelly & mild pepper jelly.

Cutri likes this

Share this post


Link to post
Share on other sites

yes, I like the idea of removing the bone first. I might substitute thyme for the rosemary / oregano and also add the zest of the lemon peel...this is just a personal preference. and maybe a smidge of cinnamon?

I am wondering why you would not put the heat diffuser on the weber grate and the lamb on the main grate. Also approx. what is the length of time to get the meat temp to 110. I like the idea of catching the juices and making a sauce with it. when you have it at 500 do you just leave it or do you turn it? I like your dog. I need to take a better pic of mine.

Share this post


Link to post
Share on other sites

"I am wondering why you would not put the heat diffuser on the weber grate and the lamb on the main grate"

Just makes it easier to change from indirect to direct.

Share this post


Link to post
Share on other sites

I can't speak for the Akorn, but I'm finding that with the Vision things just seem to come out better on the second rack, although I still cook steaks as low to the coals as I can.

Share this post


Link to post
Share on other sites

I managed to score a fresh half leg marked down and am going to use it tomorrow on the akorn. I had to remove the bone and it is sitting in some clubhouse la grille marinade. the marinade package has been sitting in my pantry for quite some time, and it is actually for beef, pork or chicken and is a greek marinade.

I just had to mix it with a little water, oil and vinegar. my real focus is the actual cooking technique.

I have planned my strategy as follows. I am going to use the high searing basket with briquettes, maybe up to a dozen of them. I will sear the meat directly over the coals for about 2 minutes give a half turn and do another 2 minutes, then flip over and do another 4 minutes. the idea is to try and get it browned and charred a little. then I will move the meat to the indirect side and give another 4 minutes per side or until I reach an internal temperature of about 135 degree F. then pull the meat off the grill and let rest for at least 5 more minutes. the butcher took off early so I couldn't get him to bone me a full leg, but tomorrow morning I will return and have him de bone a full leg. with that one, I'll do my own fresh marinade with herbs from the garden, including home grown garlic from my big brother.

Share this post


Link to post
Share on other sites

I love leg of lamb & often cook for the holidays.

I'd buy a boneless leg or remove the bone.

I make a paste of olive oil, lemon juice, parsley , rosemary, minced garlic, pepper, salt & a little oregiono & rub the inside & out & roll & tie in butcher string, sit overnite .

Start fire in CGK , get to 230 F , put heat diffuser on main rack & lamb on upper rack & smoke till internal about 110F, remove lamb & diffuser & ramp up to 500F , put lamb on main grate to sear & pull @ 130F.

I make a sauce with the lamb juices, mixed with half mint jelly & mild pepper jelly.

I know this is from last year but I tried doing this today and there was no meat juice at all to make a sauce. I had a diffuser in and the lamb on the top rack and a catch pan below it but I think there are maybe 4 drip spots where juice hit the catch tray but not actual juice=/  It also took a lot less time then I thought it would, I heated the grill to about 250 and it took a little less then an hour.

Share this post


Link to post
Share on other sites

Greetings mishtar and welcome to Kamado Guru. Please stop by the Introductions forum and introduce yourself. I've never done lamb before so I'm not sure what happened.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
Sign in to follow this  
Followers 0