Lamb suggestions…

[JLeonard]

The girl I did the ribs and butt for on the 4th brought me this. She said it an impulse buy to thank me for cooking for her.

looks like it’s already seasoned so no worries there. But looking for suggestions on best way to do this. I’ve never cooked lamb before but wanna try it out. SV then sear? on the kettle? IT to shoot for?
Hit me with suggestions.

Jim

 

[seenred]

Nice of the young lady to give you a thank you gift Jim! I don't have any experience with lamb either - so I'm watching to see how this goes.

Red

 

[sandyut]

SV and sear would be fantastic!

Or reverse sear.

Ive done both with good results. I love lamb medium rare, but thats a personal preference for you to call.

Post what you do and the finished product please

 

[JLinza]

Don't have a ton of experience with lamb, but already seasoned?... I'd probably throw er on the grill til I get a final IT of 130. Give or take, depending on your preference of doneness. Could put it in some smoke and do a reverse sear at the end too. Can't wait to see what you do with it.

 

[sandyut]

Oh yeah, chimichurri is a good serving option too.

 

[JLinza]

Oh yeah, chimichurri is a good serving option too.

Mmm, good thinkin.

 

[sawhorseray]

IF YOU HAVE THE SPINNER FOR YOUR KETTLE THAT'S A GREAT WAY TO GO JIM. PUNCH THE LITTLE ROAST WITH FRESH GARLIC, AND GO TOPLESS WITH A FEW COALS AND SOME WOOD SPLITS. IT TAKE THEM TO A IT OF 132 AND PULL FOR A SHORT REST. I LIKE TO SERVE WITH SOME MINT APPLE JELLY ON THR SIDE, DO ONE ABOUT EVERY MONTHLEFTOVER LAMB SANNY WILL MAKE YOU HAPPY. RAY

 

[SmokinEdge]

I agree with Ray, IT to about 132-5
Or SV at 132 then sear or torch. Sometimes they season lamb strange for me but I’m a SPOG kinda guy. Enjoy

 

[Brokenhandle]

Nice gift Jim! Look forward to your cook!
We are maybe gonna get some lamb later this summer... trading sweet corn for lamb.

Ryan

 

[chopsaw]

sawhorseray already showed up . Norm normanaj does a lot of lamb also .

 

[normanaj]

JLeonard that is the brand I find quite often. I always buy unseasoned but since it's already seasoned I guess I wouldn't mess with it much but I'd still procure some fresh herbs,roll and tie.

Smoke it to rare/med rare 120/125 and let rest.

 

[Wet Spaniel]

That’s a great gift! I love lamb, and cook it regularly - we live in sheep country so there’s plenty of it about. I butterfly and grill a few legs each year, it’s one of my favourite ways to eat lamb. Personally, I wouldn’t worry about sous vide or reverse sear, I’d go direct heat straight over coals or wood embers every time. Lamb is a fatty meat, and you won’t cook down the fat with a quick sear - for my taste, the more time cooking from cool over hot coals the better, it lets the fat cook down and crisp up into something wonderful. My preferred method is to keep turning/flipping it so it’s not sat still for long. That way you can get a crispy outer and keep the inside from getting overdone. the beauty of a butterflied leg is it’s uneven thickness, it means that you will find slices from varying doneness to suit the tastes of everyone around your table.

whatever you do with it, I hope you enjoy it - lamb is a beautiful meat.

 

[Gonna Smoke]

Jim, we love lamb a lot. I'd tie that up tight and smoke to about 125℉ IT and then sear. Don't let it get over 135℉ IT. Slice and serve with a mint jelly or horseradish sauce...whatever your flavor profile is. My 2¢...

 

[civilsmoker]

I would fire up the VC of Tatanka and wood fire roast it on the top shelf till INT 125 - 130 then rest!

Example with rack of lamb…..

https://www.smokingmeatforums.com/threads/cherry-wood-roasted-rack-of-lamb.291178/

 

[chef k-dude]

Not an expert but I do love lamb and agree to treat it like fairly tender beef at medium rare. Especially since it looks marinated. Never had a pre-seasoned butterflied leg like that but it looks like they have the seasonings in the right lane.

Here is a review and description. They grilled it to more of a medium. Some people are squeamish about med-rare meat, but I wouldn't hesitate to yank it off the grill at 130. Hot and fast. These are apparently found at Aldi seasonally. I'll have to keep an eye out for them. Aldi is usually pretty good quality and prices.

I love to make chimichurri as Sandyut suggested. I goes well with chicken too. Don't forget the Greek direction with lamb...Tzatziki always goes well with lamb as well as pork and chicken with the right marinade profile. Just had some last night with pork souvlaki skewers and Greek salad.

I have an outstanding Tzatziki recipe if you need one.

 

[Rafter H BBQ]

You have some great responses my friend… I tend to lean how Gonna Smoke and civilsmoker do theirs!

Nice gift, can’t wait to see the pics!

 

[Wet Spaniel]

Here's a butterflied leg I did direct heat over wood embers a while back - definitely my favourite way to cook a leg of lamb.

 

[JLeonard]

Ok finally cooked this thing. Out of the package and dried. Let it sit on the counter to warm while the kettle was warming.

Had a chunk of post oak mixed in with the coals.

Seared both sides then off to the cool side to come to temp.

Tented while I ran the sides through the ‘wave.

Sliced the thinner ends were a little more done.

Plated. Cleaning out the pantry getting ready for the move.
I will say, lamb will be in the rotation. It was really good. Thanks for the suggestions from all of y’all.

Jim

 

[Wet Spaniel]

Plated. Cleaning out the pantry getting ready for the move.
I will say, lamb will be in the rotation. It was really good. Thanks for the suggestions from all of y’all.

Jim

That looks superb! and cooked in my favourite way, direct over coals. if you can get your hands on an unseasoned leg, they are pretty easy to butterfly yourself. Then leave it in a ziplock bag overnight with a combination of quartered and crushed lemons, crushed garlic, olive oil and rosemary - its delicious.

 

[jcam222]

Looks like you nailed it! I love it medium rare like that. That said I've done it as pulled before too. This was delicious. https://www.smokingmeatforums.com/threads/pulled-lamb-aussie-meal.301057/