Greetings-Lamb question

[SmokenCrossBones]

Hello all,

My name is Derek and I am a huge BBQ enthusiast of all meats and have dabbled in the "back-yard" competition category. But I am looking to widen my horizons and get out to more events.

I am not sure where to have posted this question, but here it is anyway.
I am aiming to roast a whole lamb (30lbs) on my grill/pit (this not a rotisserie). I have heard much conflicting advice on a proper cook time and what temperature to keep the cooker at. I have heard everything from taking 20min a lbs to hearing lamb cooks quicker than beef and pork and it can be done in 4 hours being cooked at 300 degrees.
Does anyone here any insight so I dont royally make a fool out of myself doing this! Any help is appreciated.

[michiana mark]

Welcome SCB. I have never done lamb, whole or part. I know leg of lamb is usually served med-rare and rack of lamb are served "done." All depends upon what you want. If you want to shred it like a hog roast, then take it to 200. I'd probably try to cook at 225 pit temp, and go from there.:)

[SmokenCrossBones]

Thank you for your suggestion. I have read that a whole lamb (like the leg of lamb you mentioned) is cooked to about 150-160 for a medium rare-medium doneness. Would you have a suggestion about cook time per pound for a whole lamb? I believe my lamb will be 30lbs.

[tonto1117]

Welcome aboard Derek!! Sorry, can't help ya with the whole lamb question, but good luck and let us know how it goes.

[EatonHoggBBQ]

Hi Derek. Welcome to the forum.

[Capt Dan]

Hello Derek, I have done some lamb in the past. It likes, to be med rare or a td more. I doubt you would have much luck trying to get lamb to pull like beef. It is pretty lean meat. If it gets too done, it can be quite tuff.

welcome to a great group of folks who know their way around a cooker or two!;)

[Richtee]

Like most any meat..it should be cooked to temp...not by time. As mentioned, lamb is best medium or thereabouts. I would suggest a couple thems to keep track of the temps. And a cooler. Whack off the earlier parts, foil and cooler. When the haunches are done, break it all out.

Time? TIME?!? LOL

[udoughguy]

Hi Derek. Welcome to the forum. Never did a whole lamb but several legs. Just over med. is perfect in my book. Let us know how you did it and share some pics. We learn together here.

[SmokenCrossBones]

Thank you for all your suggestions. After a bit or research, your help and talking to a few random people I met at butcher counters and a bar?, I got going on the lamb roast. Recap.

Lamb=34 lbs
Total cook time= 4 hours. All indirect heat. Cooked to 155 degrees in the thickest part of the leg. Medium.
Temp=275avg
Fuel= Charcoal and apple wood (for first 2 hours only)

Flavors.
Gave it a bath in olive oil and sprinkled a rub all over the little guy
Moped during the cooking every 30 minutes with a white wine, oil, lemon, Mediterranean spice mixture.

I could write a very long post, but I will try to keep it short. The lamb cooked a bit quicker than I anticipated (it finished 1.5 hours before the guests arrived) and therefore it was a bit dry by the time we ate. Not to dry, but not too moist. It also had a very mild flavor for lamb. Next time I would focus on keeping the cooker at 250, hoping it would not dry out as much. But still great eating. Tasting it around the cooker the lamb was much more moist, the flavors were great and the neck trimmings were excellent!

I discussed the roast with a middle-eastern fellow who does lamb a lot and explained the results to him. He said I needed a lamb a bit older 40-45lbs but not over 50. This would give the lamb a bit more fat and some "gamey" flavor. I guess it all depends too what you are looking for. Some people swear by a 25 pound baby for a veal type taste.

I will have some pics up very soon.

I suggest this type of roast to change it up to anyone bbq lover who is up for an adventure.

[tmogg]

i love lamb! especially lamb shanks, slow cooked and fall off the bone tender.
looks like you have enough info on cooking it the way you want it done. but for me, i smoke it for a short period then braise it to perfection with some vegies in the pot. best leg of lamb i had was in paris waiting for the lines to calm down for that big tower thingy. cant find it like that around here, perfect medium rare and damn good. check out some indian recipes too, not middle eastern but similar in the fall off the bone tender style with a great curry brown gravy. lamb and duck, my 2 must have items if on a menu.

[crossczek]

Great post SCB. Awesome documentation.
Oh, and welcome!

[Bbq Bubba]

Welcome to our clubhouse!

Looking forward to seeing some pics! :D