Leg of (really small) lamb?

[bigfurmn]

My cousin gave this to me as we are all getting together on Sunday after work. I work part time for another cousin at his business. The cousin who gave me the lamb, he daughter volunteers with us. My question for everyone, i have never ever even thought about making lamb, what do I need to do to this thing? Medium done? Well done? Standard SPOG? Help me out please folks, I'm lost on this one. PS also doing pork shoulder, turkey breast, and store bought porchetta. I am cooking this tomorrow to eat Sunday. Thanks for all your help in advance.

 

[SmokinEdge]

Couple ways to go. Cook until 130* IT for sliced med rare leg-o- lamb, or smoke to IT of 203* It for pulled lamb. Either way, SPOG.

 

[chef jimmyj]

I like Lamb Medium, 135-140 final IT. I Sweat over low heat, the following until fragrant and softened, 1/4C Minced Fresh Garlic, 1Tbs Chopped Fresh Rosemary,1Tbs Chopped Fresh Oregano and 1Tbs Chopped Fresh Thyme, in 2Tbs Olive Oil. S & P to taste...Using a Paring Knife, I punch holes all over the meat and stuff with a 1/2tsp or so of the Garlic mixture. Season the surface with SPOG and any leftover Garlic/Herb and Oil mix. Cook as desired to 130°F and rest on thee counter 20 to 30 minutes and Carve. I do this with Roasted Picnic Shoulder or Butts I plan to Slice...JJ
NOTE: Since the meat is Punctured Do Not let your Smoker die!

 

[forktender]

Lamb need a healthy dose of herbs and a crap load of garlic you should follow JJ recipe idea, it's spot on.
I'd baste it once or twice with some light olive oil, say 1/2 cup that has the juice of one lemon and just a splash of redwine vinegar (like a cap full) mixed in really good and 1/2 tee spoon of honey, use a stick blender or any blender really.

I grew up with a bunch of Greeks, and they sure knew how to grill up a lamb. YUM!!!

 

[sandyut]

chef jimmyj has you hooked up. I love my lamb medium rare. Cook it to the temp/doneness that you cook your steaks to (give or take).

 

[SmokinAl]

I love lamb any way you cook it, but for us I just season with S&P, and either grill or smoke to rare to med/rare, then put a little lemon juice & butter on it while it rests. I just love the taste of lamb without a bunch of seasonings. But I could be a bit unusual. I’ve tried it the traditional way with rosemary sticks & garlic cloves stuck in holes all over the lamb, but don’t like it that way as much as my simpler recipe. I guess I just love the taste of lamb!
Al