rockyathabaska
Knows what a fatty is.
- Joined
- Feb 9, 2009
- Location
- vancouver b.c. Canada
Leg of lamb on the Weber , any thoughts on done temps and reverses searing?
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Leg of lamb on the Weber
- Thread starter rockyathabaska
- Start date
- Joined
- Oct 19, 2009
- Name or Nickame
- Bill
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 (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.
