R rockyathabaska Knows what a fatty is. Joined Feb 9, 2009 Location vancouve... Feb 18, 2024 #1 Leg of lamb on the Weber , any thoughts on done temps and reverses searing?
SmokinAussie somebody shut me the fark up. Joined Oct 19, 2009 Location Gold... Name or Nickame Bill Feb 19, 2024 #2 Bone in or bone out. Big difference. Bone in (prefered). treat it like a roast indirect. Try 325-350F. Rest at 130-140F IT depending on your prefered doneness. For a bone out, I recently did one on a WGA and it was pretty good on coals with the lid on for a while. Then took the lid off and coals fired up. Never worried about IT. It was done when it was done.
Bone in or bone out. Big difference. Bone in (prefered). treat it like a roast indirect. Try 325-350F. Rest at 130-140F IT depending on your prefered doneness. For a bone out, I recently did one on a WGA and it was pretty good on coals with the lid on for a while. Then took the lid off and coals fired up. Never worried about IT. It was done when it was done.