MadMedik Posted March 26, 2016 Report Share Posted March 26, 2016 Hello all, So tomorrow I plan to cook a 6 1/2 pound, boneless, leg of lamb for Easter. I want to use my Rotisserie because i have not used it in a long time. I am looking for suggestions on the temperature of the grill, should i use or not use the deflector stone, and i have 2 coal baskets, the standard one and the one I can 'cut in half' and use only half a basket of coals and be somewhat 'offset' or indirect with the heat. I have done chicken before, but never Lamb. My thoughts are for a Temp of about 350, do NOT use the deflector stone, probe it with a basic thermometer, and take off around 140 degrees? 6 1/2 pounds and 350, i am not quite sure how long it would take... 2 hours? Any thoughts would be appreciated MadMedik Quote Link to comment Share on other sites More sharing options...
wilburpan Posted March 27, 2016 Report Share Posted March 27, 2016 I did a leg of lamb last year for Easter. Here’s my post: I didn’t use a rotisserie for this cook. Basically, I did a reverse sear: 275ºF indirect, until I hit an internal temp of 120ºF. Then I cooked direct at 500ºF until the outside was nice and browned. Between the two steps I hit a final internal temp of about 130ºF. If I was to do the same cook with a rotisserie, I’d use a full basket of charcoal, and cook it direct around 300-350ºF. An IT of 130-140ºF is fine. I think that lamb holds up better to a higher internal temperature than beef, so it’s not as bad if you wind up cooking it a bit more than you had planned. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 27, 2016 Report Share Posted March 27, 2016 MadMedik, sorry I can't help with a lamb cook but I sure am interested to see your results.:) Quote Link to comment Share on other sites More sharing options...
tony b Posted March 27, 2016 Report Share Posted March 27, 2016 Doing lamb today, too, but it's kabobs and not a whole leg. But, your plan sounds good - 350F, direct, full basket. I prefer lamb on the rare side, so I would shoot for an IT of 125F, let it rest up to 130F before carving. Quote Link to comment Share on other sites More sharing options...
tinyfish Posted March 28, 2016 Report Share Posted March 28, 2016 How did the lamb turn out? Quote Link to comment Share on other sites More sharing options...
kjs Posted March 28, 2016 Report Share Posted March 28, 2016 How did it work out? Quote Link to comment Share on other sites More sharing options...
tony b Posted March 28, 2016 Report Share Posted March 28, 2016 A big Thumbs up on the Trader Joe's lamb tips, marinated in burgundy and black pepper. Excellent! Sorry, no pics, as I had a friend over to help make beer in the afternoon, then we had dinner, so I didn't mess around making pics. Quote Link to comment Share on other sites More sharing options...
MadMedik Posted March 28, 2016 Author Report Share Posted March 28, 2016 Results of Lamb Cook GREAT !!!! I went with 300 degrees, direct, on the Rotisserie, I dropped in 3 chunks of Apple wood. Weight was 6.4 pounds. I cooked. 2 hours 15 minutes. I should have stopped at 2 hours. In fact, the last 20 minutes I bumped heat up to 325 to speed up...not necessary. 300 for 2 hours would have been great. i was concerned the heat would char it but it did not at all. It was reddish brick color on outside, and the inside was medium, not really medium rare at all. Everyone loved it. Pre seasoned from Costco, probably Pappy's Seasoning...or it looked like it. Very tasty...oh I added a few sticks of Rosemary thought prior to cook....dropped the unused Rosemary on hot coals at beginning to give it a Rosemary smoke,,,,that lasted all of 2 minutes...it sure smelled good...the Rosemary . Do it again for sure. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted March 28, 2016 Report Share Posted March 28, 2016 Nicely done. I agree, next time cut back on the time and shoot for med rare (130F). Quote Link to comment Share on other sites More sharing options...
Hephaestus Posted March 28, 2016 Report Share Posted March 28, 2016 Waooooo cousin this looks amazing! You earn the right to feel like Greek. Quote Link to comment Share on other sites More sharing options...
ckreef Posted March 28, 2016 Report Share Posted March 28, 2016 Looks tasty from the Bistro. Charles - Prometheus 16.5", Cassiopeia 19" TT Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 28, 2016 Report Share Posted March 28, 2016 Wow, what a great first leg of lamb on the rotisserie. Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted June 8, 2016 Report Share Posted June 8, 2016 That lamb looks awesome nicely done Sent from my SM-P600 using Tapatalk Quote Link to comment Share on other sites More sharing options...
