Lamb is quite tender and is really nice when still a little pink inside so doesn’t need hours of cooking. The stronger flavored mutton (full grown sheep) on the other hand, is usually cooked low and slow in places where it’s popular.
WhoStoleMyShorts
Blender or food processor. It’ll be so tender you could drink it.
jsand2
Preferably a smoker. Low and slow at 225 degrees. Pull it around 205 degrees. Let rest 1 hour minimal. Enjoy your pulled ham!
You can dress it up recipe wise, but the 205 degree temp is what you want your meat at for pulled.
Edit: didnt see it was lamb. Still assuming the same.
timdr18
I would just roast it like you would beef, to medium rare or medium, but if you want that super soft and tender texture braising is definitely the way to go.
PerfectBeaver8247
Look into sous vide cooking. The most foolproof way to make meat tender with your very first try.
Also a sous vide immersion cooker can be purchased very cheaply. My current Anova I got on sale for $20.
philly_minion
Cut in bite size pieces and marinade with soy, hoisin, Worcestershire, teriyaki, garlic, ginger, onions, chili of choice and some potatoes if you want like lamb stew
AdvertisingAway9990
Lamb leg is a little sandy above medium. I would just roast really slow 295-325F with some veg under until it reaches your preferred temp. Serve with the roasting juices at the bottom 😀 the best part of lamb is the irony and subtle flavor of uhhh… lamb? lol Goodluck
AzNxPiMpStA
Roast or braise until fork tender. Basically when you can poke or skewer it with no resistance
SloCalLocal
This is Anthony Bourdain’s adaptation of the classic French 7 hour lamb:
I’ve done it several times with this exact cut from Costco. Works great.
ElizaHali
I butterfly a leg of lamb and score it a bit so it can lay flat on the barbecue.
Marinate it with olive oil, lots of fresh garlic, lemon juice, oregano and other herbs you like, salt and pepper. Let marinate for a few hours.
Bring to room temp.
Barbecue on a hot grill. I like using my charcoal grill and cook until it’s medium rare. Slice and serve.
RichieQ_UK
With a hammer!
Massive-Rent9359
Rub dry. Season with salt pepper and garlic. Cut onions in half put on the bottom of crock pot then put it on top add a cup of broth and 1/2 cup red wine. Add fresh thyme and rosemary on top of meat and cook 8-10 hrs on low.
Toubaboliviano
I have a couple ways:
1. InstantPot pressure cook for 1.5 hours with 1 cup of brine. Finish on grill.
2. Sousvide 60c for 3 hours finish on grill.
3. Clay wood fired oven (1.5-2 hours) ensure coals are there don’t cook with actual fire.
4. Curanto: ensure pit is at least half a foot deep. Wrap in leaves or cotton cloth/aluminum foil. Cover and cook for 4-6 hours with a about half a foot or coals. Make sure dirt is relatively dry when covering coals.
5. Oven 375 for 3 hours, make sure to baste
fretman124
Sous vide at 150 for 24-36 hours. Sear over a red hot grill. Slab slice and serve with a mild horseradish
pathermo
long and slow
EfficientAd7103
Just throw it in slow cooker for one 6 hours and give no crap
Ok-Significance5979
Beastie Boys: License to Ill, Track 12
iameveryoneelse
What i would do if I were you is wrap it really good in cellophane, put it in a styrofoam cooler with some dry ice, tape the lid on really tight, and then ship it to me.
I’ll cook it to perfect falling apart tenderness and ship it right back, I promise.
bhambrewer
Slow roasted at 275 F for 4 to 6 hours
FormerAd952
Either in a roasting pan or in the oven like most roasts ( 350-400°F). Going to take a few hours. Check with a meat thermometer after 90 mins. 125° for rare, 130-135° med rare, 140-145° for medium. Make sure you use a thermometer and then let it rest covered for at lest 30 min.
If you don’t have a smoker, you can oven roast it.
OmNomChompsky
Smoker at 225 until 160-170, wrap until 205. Turns into smokey pulled pork ham!
bobotheboinger
Instant pot can cook it quickly and very tender.
TheWhistlerIII
There’s a political joke here but I’m not going to stick my neck out.
Blackbyrn
I’m not a professional but I don’t believe “fall apart tender” is how people usually go with a leg of lamb, may end up dry and tough. I brine and smoke mine till it hits 140. Still super tender and delicious. I think of it more like cooking a prime rib than a brisket.
Spazecowboy
I cooked one med rare and it was amazing!
North-Bit-7411
It’s already cooked… all of those types of Ham are.
Any meat in a crockpot over a few hours will fall apart. Depends on your intentions.
InsertRadnamehere
Marinade in yogurt overnight and then smoke/BBQ slow and low.
No-Pressure-1865
Braise it in oven in broth at 325 for about 4 hrs. Fork test for tenderness
Romfordian
In a Tagine
Mos_Kovitz_Cantina
Google Lamb Kleftiko. It’s Greek style lamb cooked in parchment paper. Amazing.
williarya1323
Do you have a sous vide?
23454Tezal
It’s lamb so best to under cook it but if you want it BBQ style, low and slow
Dramatic_Total1397
Extremely high heat for as long as you can wait before the smell of that beauty makes you give in
BtheChemist
Uhh… you should smoke that baby at 225 until internal is 140F.
Thank me later.
Cosimo6936
Trim the fat and put it in an airport with stock.
Neat_Shallot_606
Meat thermometer the kind you leave in and it buzzes you when it hits the right temp. They are amazing and the only way to get perfect meat
PhoophyM
Erika’s tears should do it.
maple-sugarmaker
Google any recipes for braised lamb shanks, adjust cooking time accordingly for your thicker cut of meat.
Tomatoes, fresh rosemary, a bit of garlic will do you good.
Plenty of French recipes, but look also to Morocco for beautiful variations with confit lemons, black olives, cinnamon, and other aromatics
bacon59
instapot with garlic and herbs (I like mint, bay leaf and rosemary for lamb leg), and a cup of stock.
Breaker247
You’re looking for a braise. Here is a very basic one.
Cut into 3-4 manageable pieces then season liberally with salt. In a heavy bottomed pot, sear off each piece on all sides.
Remove the meat, and add carrot, onion, celery, and cook for a few minutes. Add some tomato paste and minced garlic, and stir it around for another minute.
Add in 1 cup of red wine, 3 cups of beef stock, and use a wooden spatula to scrape all the fond stuck to the bottom. Add a few sprigs of rosemary and thyme.
Add the meat back in, cover and put in the oven at 250 for 2 hours. Poke the meat with a fork and see if it is falling apart enough for your liking. If not, put it back and check again in 15-30 minutes.
Take out the meat and put it in a bowl with a ladle of the braising liquid and cover with foil to let rest. Remove the herb stems and reduce the braising liquid down to a thick sauce. Taste for salt and pepper adjustments.
J4jem
I love this lamb leg from Costco! The price is up over 30% this year though… Thanks Trump.
wellhungfood
Welshman here. This isn’t the cut of lamb if you want it pull apart tender.
If you want lamb that pulls apart you ideally want a tougher cut like shoulder or shank, and ideally with a bone in it. Then cook low and slow. Often overnight.
With a leg like that, especially boneless, you ideally want to cook it so it’s still pink inside. You can either roast it, or my preferred way would be to butterfly it, marinade it then cook it outside on the grill. Get some colour on it, render some fat but still serve it pink and juicy.
If you try and cook that leg so it’s ‘pull apart tender’ it will be dry and devoid of any flavour.
50 Comments
Braise it
Braised for a day then low and slow roast
Lamb is quite tender and is really nice when still a little pink inside so doesn’t need hours of cooking. The stronger flavored mutton (full grown sheep) on the other hand, is usually cooked low and slow in places where it’s popular.
Blender or food processor. It’ll be so tender you could drink it.
Preferably a smoker. Low and slow at 225 degrees. Pull it around 205 degrees. Let rest 1 hour minimal. Enjoy your pulled ham!
You can dress it up recipe wise, but the 205 degree temp is what you want your meat at for pulled.
Edit: didnt see it was lamb. Still assuming the same.
I would just roast it like you would beef, to medium rare or medium, but if you want that super soft and tender texture braising is definitely the way to go.
Look into sous vide cooking. The most foolproof way to make meat tender with your very first try.
Also a sous vide immersion cooker can be purchased very cheaply. My current Anova I got on sale for $20.
Cut in bite size pieces and marinade with soy, hoisin, Worcestershire, teriyaki, garlic, ginger, onions, chili of choice and some potatoes if you want like lamb stew
Lamb leg is a little sandy above medium. I would just roast really slow 295-325F with some veg under until it reaches your preferred temp. Serve with the roasting juices at the bottom 😀 the best part of lamb is the irony and subtle flavor of uhhh… lamb? lol Goodluck
Roast or braise until fork tender. Basically when you can poke or skewer it with no resistance
This is Anthony Bourdain’s adaptation of the classic French 7 hour lamb:
[https://www.food.com/recipe/gigot-de-sept-heures-french-seven-hour-roast-lamb-306392](https://www.food.com/recipe/gigot-de-sept-heures-french-seven-hour-roast-lamb-306392)
I’ve done it several times with this exact cut from Costco. Works great.
I butterfly a leg of lamb and score it a bit so it can lay flat on the barbecue.
Marinate it with olive oil, lots of fresh garlic, lemon juice, oregano and other herbs you like, salt and pepper. Let marinate for a few hours.
Bring to room temp.
Barbecue on a hot grill. I like using my charcoal grill and cook until it’s medium rare. Slice and serve.
With a hammer!
Rub dry. Season with salt pepper and garlic. Cut onions in half put on the bottom of crock pot then put it on top add a cup of broth and 1/2 cup red wine. Add fresh thyme and rosemary on top of meat and cook 8-10 hrs on low.
I have a couple ways:
1. InstantPot pressure cook for 1.5 hours with 1 cup of brine. Finish on grill.
2. Sousvide 60c for 3 hours finish on grill.
3. Clay wood fired oven (1.5-2 hours) ensure coals are there don’t cook with actual fire.
4. Curanto: ensure pit is at least half a foot deep. Wrap in leaves or cotton cloth/aluminum foil. Cover and cook for 4-6 hours with a about half a foot or coals. Make sure dirt is relatively dry when covering coals.
5. Oven 375 for 3 hours, make sure to baste
Sous vide at 150 for 24-36 hours. Sear over a red hot grill. Slab slice and serve with a mild horseradish
long and slow
Just throw it in slow cooker for one 6 hours and give no crap
Beastie Boys: License to Ill, Track 12
What i would do if I were you is wrap it really good in cellophane, put it in a styrofoam cooler with some dry ice, tape the lid on really tight, and then ship it to me.
I’ll cook it to perfect falling apart tenderness and ship it right back, I promise.
Slow roasted at 275 F for 4 to 6 hours
Either in a roasting pan or in the oven like most roasts ( 350-400°F). Going to take a few hours. Check with a meat thermometer after 90 mins. 125° for rare, 130-135° med rare, 140-145° for medium. Make sure you use a thermometer and then let it rest covered for at lest 30 min.
I have the best results with sous vide
Crock pot easy and done
https://www.youtube.com/shorts/jDtBWEYFQT0
If you don’t have a smoker, you can oven roast it.
Smoker at 225 until 160-170, wrap until 205. Turns into smokey pulled pork ham!
Instant pot can cook it quickly and very tender.
There’s a political joke here but I’m not going to stick my neck out.
I’m not a professional but I don’t believe “fall apart tender” is how people usually go with a leg of lamb, may end up dry and tough. I brine and smoke mine till it hits 140. Still super tender and delicious. I think of it more like cooking a prime rib than a brisket.
I cooked one med rare and it was amazing!
It’s already cooked… all of those types of Ham are.
Edit
I thought it was a ham, not lamb
Thank me later
[https://foodandryne.com/braised-lamb-leg-with-guinness-gravy/](https://foodandryne.com/braised-lamb-leg-with-guinness-gravy/)
Any meat in a crockpot over a few hours will fall apart. Depends on your intentions.
Marinade in yogurt overnight and then smoke/BBQ slow and low.
Braise it in oven in broth at 325 for about 4 hrs. Fork test for tenderness
In a Tagine
Google Lamb Kleftiko. It’s Greek style lamb cooked in parchment paper. Amazing.
Do you have a sous vide?
It’s lamb so best to under cook it but if you want it BBQ style, low and slow
Extremely high heat for as long as you can wait before the smell of that beauty makes you give in
Uhh… you should smoke that baby at 225 until internal is 140F.
Thank me later.
Trim the fat and put it in an airport with stock.
Meat thermometer the kind you leave in and it buzzes you when it hits the right temp. They are amazing and the only way to get perfect meat
Erika’s tears should do it.
Google any recipes for braised lamb shanks, adjust cooking time accordingly for your thicker cut of meat.
Tomatoes, fresh rosemary, a bit of garlic will do you good.
Plenty of French recipes, but look also to Morocco for beautiful variations with confit lemons, black olives, cinnamon, and other aromatics
instapot with garlic and herbs (I like mint, bay leaf and rosemary for lamb leg), and a cup of stock.
You’re looking for a braise. Here is a very basic one.
Cut into 3-4 manageable pieces then season liberally with salt. In a heavy bottomed pot, sear off each piece on all sides.
Remove the meat, and add carrot, onion, celery, and cook for a few minutes. Add some tomato paste and minced garlic, and stir it around for another minute.
Add in 1 cup of red wine, 3 cups of beef stock, and use a wooden spatula to scrape all the fond stuck to the bottom. Add a few sprigs of rosemary and thyme.
Add the meat back in, cover and put in the oven at 250 for 2 hours. Poke the meat with a fork and see if it is falling apart enough for your liking. If not, put it back and check again in 15-30 minutes.
Take out the meat and put it in a bowl with a ladle of the braising liquid and cover with foil to let rest. Remove the herb stems and reduce the braising liquid down to a thick sauce. Taste for salt and pepper adjustments.
I love this lamb leg from Costco! The price is up over 30% this year though… Thanks Trump.
Welshman here. This isn’t the cut of lamb if you want it pull apart tender.
If you want lamb that pulls apart you ideally want a tougher cut like shoulder or shank, and ideally with a bone in it. Then cook low and slow. Often overnight.
With a leg like that, especially boneless, you ideally want to cook it so it’s still pink inside. You can either roast it, or my preferred way would be to butterfly it, marinade it then cook it outside on the grill. Get some colour on it, render some fat but still serve it pink and juicy.
If you try and cook that leg so it’s ‘pull apart tender’ it will be dry and devoid of any flavour.
You dont, you want it medium rare to medium.