JohnH Posted December 23, 2007 Report Posted December 23, 2007 I'm planning a Leg of Lamb for christmas eve, please give me some advice on cooking it. Should I sear it first at high heat? Should I use a drip pan to catch the juices for gravy, and should I use the heat deflector stone? About how long does it take, and what temperature to use. Is it better than the oven? Thanks!
LeadDog Posted December 23, 2007 Report Posted December 23, 2007 I have never done leg of lamb but here are two posts that should help you. http://www.komodokamado.com/forum/viewt ... t=lamb+leg http://www.komodokamado.com/forum/viewt ... t=lamb+leg
