Boneless leg of lamb

[Roundtrip]

I've used this forum for advice in the past but this is my first post. I got a boneless leg of lamb from Costco and want to smoke it. I've seen some suggest a marinade before the rub, seen mesquite wood suggested, and have seen some suggest even dropping a few sprigs of rosemary directly onto the coals along with the wood. I'd love your suggestions. Here are my two major questions: can I smoke as is or do I need to do any trimming? And most importantly, do I leave the netting on or do I loosen it up/remove it for the smoke? Thanks, all.

 

[atomicsmoke]

I'd remove from netting, unfold season/rub/marinade then roll/tie/net again.

 

[schlotz]

Here is the Boneless Leg of Lamb recipe I use from Malcom Reed. It's towards the bottom of the thread. Since then I've adjusted a bit more to compensate for uneven thickness allowing the IT to go up another 5º before pulling from smoker.

 

[sandyut]

I usually untie and trim any thick fat. retie if you want the end product to look more like a roast. I have done it re-rolled and cut into similar thickness pieces. both work well. the advantage of unrolled and cut is my wife like her meats more done than I do. so i can cook the thick pieces rare and the thin ones more medium. OR she gets the ends of the roll and i get the rest. both are a win.

 

[WaterRat]

I would certainly un-net it so you can season it up outside and inside preferably o/n in the reefer then retie it. Also trim up gross amounts of fat, if any, and check for silver skin. Here's a leg I did a couple months ago: https://www.smokingmeatforums.com/threads/stuffed-lamb-leg.286261/

 

[GrillMeister.atx]

I love the Costco boneless leg of lamb. Sear it hot for 30 minutes and then drop the temp down to 350 till the internal hits 145. I leave it butterflied on the grill.

 

[sandyut]

YUM! I have done it the same way. my nect one Im gonna reverse sear. smoke it to about 110-120 ish then grill fast at high temp for a sear. I think - dont hold me to it. :)