Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Leg of Lamb?

How would you cook the leg?

Medium rare.....

Spices?

Strange that you should ask, as I am doing a Grilled Lamb Roast right now.

This is what I’m doing————

Finish in a 200° oven letting it rest to an internal temperature of 120°

Should be medium rare

You could also just clean up the leg, either bone in or boneless, season inside and out with a rub of fresh herbs, garlic, lemon zest, S&P and roast it in the oven at 475 for 15 minutes then turn down to 350 until the internal temperature is 120

Thanks All.

Sliced a thinner end. Finished at 130°

Rigatoni with Grilled Vegetable Sauce

I debone and butterfly mine, then marinate in with a wet rub of olive oil, old fashioned Grainy Mustard, garlic, rosemary, lots of Cumin and salt and pepper for 24 hours, delicious!

Cooked to medium rare and I serve it with Mint Sauce and Authentic Caesar Salad.

Out east leg of lamb is the traditional Easter dinner served with mint jelly.

In the toaster. 👍

I poke the surface with many knife holes and insert into them slivers of lemon rind and garlic. Then I cover the exterior with lemon juice, olive oil, salt, pepper, and rosemary, in that order.

Thanks all.

Boil it on high for 8 hours.

Love lamb, rare to medium rare.

Hate that damned mint jelly though...

This thread has me wanting to go buy some lamb now!

I cook them often. Buy them at Sams Club. I was buying small ones. Seasoned with garlic powder, Cavendars greek seasoning, then covering up with Lemon pepper. Cook medium rare on a rotisserie on Weber Genesis grill.
Lately the legs have been big. Too much for 2 or 3 people. So I have been slicing them across the grain into 1" steaks and dividing them up and vaccum packing and freezing.
I season them like I would a beef steak and cook them on a charcoal fire with wood for smoke like a beef steak. Lamb round steaks are good. Not as good as a Prime ribeye but good.

Yep.

I butterfly and BBQ over red oak coal for 1. 5 hours over medium heat. Salt, pepper, granulated garlic.

Yep.

I butterfly and BBQ over red oak coal for 1. 5 hours over medium heat. Salt, pepper, granulated garlic.

I love lamb. I'm on standby on a job in Canada and ventured over to Jasper AB for a few nights. Last night I had a lamb sirloin over a wild rice bed with a root crop side dish, paired with a glass of Syrah. One of the best meals I've had on the road.