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Pulled leg of lamb


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I'm a big fan of lamb, so for Easter dinner it seemed like a no brainer. But today I'm trying something I've never done myself before and going to go all the way to pulled lamb, rather than medium like I would normally do.  I had a 7.8 lb leg of lamb in my freezer that I picked up on clearance (the only cut of lamb you're likely to find around here, and only rarely at that) that I've got on the KJ right now.  I made up what I gather is a traditional middle eastern / Mediterranean spice rub called baharat and gave it a liberal coating of that.  The only problem I had is I had no idea how long it would take to cook.  Figured I would go off of a similar timeline to a pork butt and estimate 90 minutes/lb at most.  Seems like it might overshoot that now, but we'll see.  Currently up to 183° after 11 hrs (first 7 had grill temp at 250°, bumped it up to 275° for the last 4).  Everything's going good so far, other than the Easter snowfall...

 

Anyway, I'll follow up with how it turns out.  If it turns out I like it, I'll also give a breakdown of what's in the dry rub.

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14 hours in and still only at 193°,  took 2 hours to go from 180° to 193°.  Supposed to have it ready for dinner at 3:30 (which obviously isn't going to happen), so I went out and wrapped it.  I'm not usually a fan of doing that, but I pretty much had to at this point.  Looking good before wrapping though.

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The leg finally finished (at 205°) after 13.75 hours, but I had to resort to wrapping it and raising the grill temp up to 300° at the end.  Finished 15 minutes after I was supposed to have it at my parents house, 30 minutes away.  So, the ride at least gave it time to rest.

 

It turned out great.  Pulled the bone right out clean, and the meat just pulled apart easily by hand.  Plenty moist, and the flavor was spot on.  I'm sure others would like it with barbecue sauce, but I'm not a sauce kind of guy.

 

Overall, I would say it turned out perfectly other than the timing, which wasn't that big of a deal anyway.  Definitely something I would do again, I think more people would be doing this if lamb wasn't so hard to come by (and thus usually way overpriced).  I'm sure others would 

 

The seasoning I used was baharat, which is just a mix of common spices.  4 parts black pepper, 4 parts cumin, 3 parts cloves, 3 parts cinnamon, 3 parts coriander, 1 part cardamom, 3 parts nutmeg, and 6 parts paprika. Sometimes called Lebanese 7 spice, even though there are 8 spices in it.  The cherry and apple wood chunks I used for smoke totally came through too.

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I love lamb. We’ve just come back from a family holiday in Spain where I managed to pick up a leg in the local supermarket to do something similar. As we were at a holiday rental it had to be cooked in the oven but it turned out pretty well. 
 

spiced with some dried guillajilo chillies, garlic, salt and a little pineapple flesh all pounded up and rubbed into the meat. 
 

I cooked it around four hours at 140°C. Served with pineapple salsa, flatbreads and sour cream. 
 

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