Leg o Lamb

[mr_whipple]

Harris Teeter had a clearance on the leftovers from Easter so I couldn't pass up the deal. I got a 3 lb butterflied leg for like $12. The weber kettle was going to get some more work to do.

I stay very basic with these. Olive oil and lemon juice, fresh garlic and a handful of oregano. S&P along with a tiny bit of thyme. I marinaded it all day so it would be ready after returning from one of the local breweries.


Ready to hit the fire. The skewers keep it from flopping around when flipping.

Coming along nicely. Threw a few chunks of cherry under the coals.

Almost there. I pulled it at 125ish maybe closer to 130 and let it sit under a foil tent. I like my lamb on the rare side.

Gotta have some grilled lemon!

And the plate shot. Made some tzatziki in the morning so I would have it for left over lamb sammies.

Thanks for looking!

 

[SmokinAl]

The lamb looks delicious!
All you need is a little pita bread to go with it!
Al

 

[TH-n-PA]

I am currently smoking a similar piece.
It was cut and shaped irregular so I tied it up in a consistent wad….

I too enjoy my meat on the rare side of the scale.
Any reason to smoke past 125*?
As in we smoke other cuts well past to break down the meat.

Newb question.

ETA pic….

 

[bauchjw]

Wow! That looks delicious! I’ll take a plate!

 

[SmokinEdge]

That looks fantastic. I love lamb and lemon.

 

[sawhorseray]

Love leg-o-lamb, gonna spin one on the Weber this week. Never tried grilled lemon with lamb, might give that a shot, always been a mint jelly guy. RAY

 

[gmc2003]

Looks really good from my screen. Nicely done

Point for sure
Chris

 

[mr_whipple]

I am currently smoking a similar piece.
It was cut and shaped irregular so I tied it up in a consistent wad….

I too enjoy my meat on the rare side of the scale.
Any reason to smoke past 125*?
As in we smoke other cuts well past to break down the meat.

Newb question.

ETA pic….


View attachment 633303

I wouldn't smoke it past that. Maybe pull it a little sooner and give it a nice sear.

 

[mr_whipple]

Love leg-o-lamb, gonna spin one on the Weber this week. Never tried grilled lemon with lamb, might give that a shot, always been a mint jelly guy. RAY

The lemon tastes awesome after grilling. I can't stand mint jelly

 

[TH-n-PA]

I wouldn't smoke it past that. Maybe pull it a little sooner and give it a nice sear.

Thank you!

I just read and just pulled at 130*

 

[mr_whipple]

That looks right tasty.