First time getting a large piece of lamb like this. Have only ever made lamb shanks before but I want to possibly smoke this. What would be my best course of action?
by FreakTheDangMighty
40 Comments
Fr33brd
I’ve done it two ways. Butterflied grilled flat and I’ve also done it on a rotisserie. Both were done over charcoal and came out great.
Background-Bag6846
On the grill, over charcoal. Direct heat at first to get a good crust. Then move to indirect and roast until desired doneness. I prefer lamb around medium as it allows more of the fat to render. Be sure to rest before slicing. Great served with warm pita, some tzatziki, and a simple Greek salad. If you have some middle eastern spices, it would go perfectly. Ras el hanout or shawarma seasoning are two of my favorites. Happy grilling!
Simple-Purpose-899
Since it’s deboned it’s already mostly butterflied for you. Get seasoning all up on the cracks and crevices, tie back up, smoke to 125ish.
unrealun
I butterfly to make the thing more or less even, then marinate in olive oil, salt, lemon, rosemary and garlic for a few hours or overnight, then reverse-sear at 225F over coals until the internal temperature is about 125F. Then I’ll either run up the heat on the grill or put it under the broiler briefly to give it a little more color. Then it rests before slicing and serving.
I’ve been doing it this way for decades and while it might not be everyone’s choice, it’s always worked for me.
juice-wala
Cube it and make a lamb curry. Absolutely delicious.
PJBleakney
Low and slow, off direct heat
mistermeowsers
This makes good skewers, kebabs, shawarma, barbacoa, kafta, gyro meat… Very versatile! Lots of ways to stew it as well.
tommy2tone222
Butterfly it, smoke it in rosemary garlic butter, and if it’s thin enough, a nice sear to seal in the flavor.
Impossible_Diamond18
Giovetsi!
Impossible_Diamond18
Giovetsi!
allocationlist
olive oil, rosemary, garlic, salt/pep, and grill over charcoal on a Weber kettle. Everybody does that though… Make a traditional chimi but add honey, shoyu, and a little fish sauce. Maybe some mint as well if you’re into that? Maybe some hot/fresh peppers if you’re into that? Call me after you take a bite of your perfectly grilled leg of lamb with a new chimi recipe that you’ve come up with yourself.
Geetee52
I cut it into chunks and make lamb stew
bigkutta
I buy this all the time and I cut them in cubes for lamb curry. Or I grill lamb kababs over charcoal. You can youtube lots of recipes.
BJORNOLF2024
Low and slow on a smoker
-6Marshall9-
20 min per pound at 350°F, oven or grill. Put a catch pan under the grill. Puncture and insert garlic cloves, baste with herbs and juices from the pan. Cook up to 140°F internal. Let rest 20 – 30 min, half the time of cooking (can rest longer). Chiffon mint and dress the meat. Voila
StonerJesus73
What I typically do with this exact cut from Costco.
Marinate in garlic rosemary and red wine for 12 hours in a large bowl. Flip 12 hours more. Roast in oven. In tray, layer sliced potatoes ( can do rice) and assorted roasting veg. Simmer the marinade in a pan and add can or two of tomatoe sauce and any other seasonings or spices you may want. Then pour over the lamb and potatoes in the tray. Enter in the oven and roast around 300-350 for 4 hours. Tent it after 2 hours. Serve with freshly baked bread.
Every family gathering at grandma’s hut in small village Portugal.
BarkleEngine
That sings rotisserie to me.
APuckerLipsNow
Bay leaves and rosemary in the smoke.
JCM1232
Smoke for a bit on the charcoal for flavor and Dutch oven it for the rest
Key-Appearance-8312
Season with your preferred seasoning then smoke at 225° until desired internal temp.
tryagainagainn
Either way, long marinade with lemon, honey, rosemary, olive oil, a bit of tamarind if you can find some. Salt and pepper, and a bit of baking soda if you cut it into cubes for kebabs
Stock_Surfer
surrounded by carrots and potatoes at 350 for like 2-3 hours, seasoned with salt pepper lemon rosemary garlic thyme
hoosierEM3
Make incisions around approximately 1-1½” deep, a little salt, followed by a crushed clove of garlic all around. Rub the exterior with salt, set in roaster pan with better than bullion beef, and about a ½” of water. Throw a bay leaf in the water, and rosemary on the meat. Roast at 375 basting every 20 minutes until internal temp of 145°F. Rest 15 minutes, slice and serve
Icy-Manner-9716
Olive oil heavy , coarse ground pepper, salt ,fresh garlic , fresh rosemary . Stab knife into leg a dozen places or more , poke spices & rosemary sprigs Let marinade overnight in fridge . Grill over charcoal . Leftovers make killer curry or tacos !!! Enjoy !!
Texaslibertyandbbq
I would throw it on my Traeger after seasoning until it had an internal temperature of about 145 degrees.
Adventurous-Lime1775
I’m a weird one. I’d slow pit roast it in the ground. 🤷🏻♀️
hawkrew
Ive smoked it before. Turned out great.
philifan8169
We cut these into steaks all the time and grill them, otherwise we crockpot it and do pulled lamb with rice and gyro type fixing
BackyardMangoes
Cut in chunks. Skewered. Grilled.
Lepke2011
I usually score the fat cap and rub on some olive oil with a generous amount of rosemary. Also, pierce a bunch of holes and insert slivers of garlic into them. Then into a Dutch oven and to the oven it goes.
Competitive-Night-95
Grill it. (But in passing, I ground this in my food processor this evening and made a scrumptious shepherd’s pie with it. It rocked. Wrong sub, but yum.)
bigbrun12
I am lazy so air fryer
stubanga13
Good to see lamb getting some love!!
I’ve cubed, marinated and put on skewers over charcoal many times and they’re always tasty!!
lesmalheurs
Smoke it low and slow until 205.
WestCoastGriller
Rotisserie over charcoal. Inject with butter and give it a good season.
Westflung
If I was looking at that piece of meat I’d be thinking that I’m glad that I’ve got a rotisserie because that would work great. Otherwise I’d do as others have suggested. Two zones, sear then indirect to temp.
JuniorPB33
I’ve taken the same cut and smoked it to 205 for a pulled lamb leg
Saravenah
Rotisserie for sure!
HRS87
On the grill… here is a bit of a recipe I don’t have exact measurements since I wing it based on how much I’m cooking. Marinate 4 hours at least. About 350-400 sear the fat and indirect heat until internal temp is about 120-125F. I also make a butter (unsalted) with mint, parsley, garlic, salt and pepper
extra-virgin olive oil
finely chopped fresh Italian parsley leaves and
tender stems
fresh lemon juice
kosher salt
paprika
ground cardamon
garlic finely chopped
ground cumin
ground ginger
cfcbk
Chop it up into cubes, coarse salt and pepper. Put on skewer above charcoal. Enjoy. Its delicious
40 Comments
I’ve done it two ways. Butterflied grilled flat and I’ve also done it on a rotisserie. Both were done over charcoal and came out great.
On the grill, over charcoal. Direct heat at first to get a good crust. Then move to indirect and roast until desired doneness. I prefer lamb around medium as it allows more of the fat to render. Be sure to rest before slicing. Great served with warm pita, some tzatziki, and a simple Greek salad. If you have some middle eastern spices, it would go perfectly. Ras el hanout or shawarma seasoning are two of my favorites. Happy grilling!
Since it’s deboned it’s already mostly butterflied for you. Get seasoning all up on the cracks and crevices, tie back up, smoke to 125ish.
I butterfly to make the thing more or less even, then marinate in olive oil, salt, lemon, rosemary and garlic for a few hours or overnight, then reverse-sear at 225F over coals until the internal temperature is about 125F. Then I’ll either run up the heat on the grill or put it under the broiler briefly to give it a little more color. Then it rests before slicing and serving.
I’ve been doing it this way for decades and while it might not be everyone’s choice, it’s always worked for me.
Cube it and make a lamb curry. Absolutely delicious.
Low and slow, off direct heat
This makes good skewers, kebabs, shawarma, barbacoa, kafta, gyro meat… Very versatile! Lots of ways to stew it as well.
Butterfly it, smoke it in rosemary garlic butter, and if it’s thin enough, a nice sear to seal in the flavor.
Giovetsi!
Giovetsi!
olive oil, rosemary, garlic, salt/pep, and grill over charcoal on a Weber kettle. Everybody does that though… Make a traditional chimi but add honey, shoyu, and a little fish sauce. Maybe some mint as well if you’re into that? Maybe some hot/fresh peppers if you’re into that? Call me after you take a bite of your perfectly grilled leg of lamb with a new chimi recipe that you’ve come up with yourself.
I cut it into chunks and make lamb stew
I buy this all the time and I cut them in cubes for lamb curry. Or I grill lamb kababs over charcoal. You can youtube lots of recipes.
Low and slow on a smoker
20 min per pound at 350°F, oven or grill. Put a catch pan under the grill. Puncture and insert garlic cloves, baste with herbs and juices from the pan. Cook up to 140°F internal. Let rest 20 – 30 min, half the time of cooking (can rest longer). Chiffon mint and dress the meat. Voila
What I typically do with this exact cut from Costco.
Marinate in garlic rosemary and red wine for 12 hours in a large bowl.
Flip 12 hours more.
Roast in oven.
In tray, layer sliced potatoes ( can do rice) and assorted roasting veg.
Simmer the marinade in a pan and add can or two of tomatoe sauce and any other seasonings or spices you may want.
Then pour over the lamb and potatoes in the tray. Enter in the oven and roast around 300-350 for 4 hours. Tent it after 2 hours.
Serve with freshly baked bread.
Every family gathering at grandma’s hut in small village Portugal.
That sings rotisserie to me.
Bay leaves and rosemary in the smoke.
Smoke for a bit on the charcoal for flavor and Dutch oven it for the rest
Season with your preferred seasoning then smoke at 225° until desired internal temp.
Either way, long marinade with lemon, honey, rosemary, olive oil, a bit of tamarind if you can find some. Salt and pepper, and a bit of baking soda if you cut it into cubes for kebabs
surrounded by carrots and potatoes at 350 for like 2-3 hours, seasoned with salt pepper lemon rosemary garlic thyme
Make incisions around approximately 1-1½” deep, a little salt, followed by a crushed clove of garlic all around. Rub the exterior with salt, set in roaster pan with better than bullion beef, and about a ½” of water. Throw a bay leaf in the water, and rosemary on the meat. Roast at 375 basting every 20 minutes until internal temp of 145°F. Rest 15 minutes, slice and serve
Olive oil heavy , coarse ground pepper, salt ,fresh garlic , fresh rosemary . Stab knife into leg a dozen places or more , poke spices & rosemary sprigs Let marinade overnight in fridge . Grill over charcoal . Leftovers make killer curry or tacos !!! Enjoy !!
I would throw it on my Traeger after seasoning until it had an internal temperature of about 145 degrees.
I’m a weird one. I’d slow pit roast it in the ground. 🤷🏻♀️
Ive smoked it before. Turned out great.
We cut these into steaks all the time and grill them, otherwise we crockpot it and do pulled lamb with rice and gyro type fixing
Cut in chunks. Skewered. Grilled.
I usually score the fat cap and rub on some olive oil with a generous amount of rosemary. Also, pierce a bunch of holes and insert slivers of garlic into them. Then into a Dutch oven and to the oven it goes.
Grill it. (But in passing, I ground this in my food processor this evening and made a scrumptious shepherd’s pie with it. It rocked. Wrong sub, but yum.)
I am lazy so air fryer
Good to see lamb getting some love!!
I’ve cubed, marinated and put on skewers over charcoal many times and they’re always tasty!!
Smoke it low and slow until 205.
Rotisserie over charcoal. Inject with butter and give it a good season.
If I was looking at that piece of meat I’d be thinking that I’m glad that I’ve got a rotisserie because that would work great. Otherwise I’d do as others have suggested. Two zones, sear then indirect to temp.
I’ve taken the same cut and smoked it to 205 for a pulled lamb leg
Rotisserie for sure!
On the grill… here is a bit of a recipe I don’t have exact measurements since I wing it based on how much I’m cooking. Marinate 4 hours at least. About 350-400 sear the fat and indirect heat until internal temp is about 120-125F. I also make a butter (unsalted) with mint, parsley, garlic, salt and pepper
extra-virgin olive oil
finely chopped fresh Italian parsley leaves and
tender stems
fresh lemon juice
kosher salt
paprika
ground cardamon
garlic finely chopped
ground cumin
ground ginger
Chop it up into cubes, coarse salt and pepper. Put on skewer above charcoal. Enjoy. Its delicious