Tied lamb roast

[rockyathabaska]

I’ve had a lamb roast on my Weber At 250 for 2 1/2 hour and have internal temp of 127.
Should I now foil it to get to pulled temp? I don’t want to dry it out.
Thanks Rocky

 

[shoebe]

I would. But I might take it out of the foil on crisp up the skin cuz I love crunchy skin before you serve. I say to cook it the 1:40ish hope it was good

 

[SmokinAussie]

What cut is the roast? Bone in, bone out?

If it's a shoulder, no problem. If it's a leg, then it's done. Get it off and rest it.

Cheers!

Bill

 

[rockyathabaska]

Cruising to 175 + hoping to pull. And not make a doorstop!

 

[SmokinAussie]

OK Bro. Flying blind. Good luck!

 

[SmokinEdge]

Cruising to 175 + hoping to pull. And not make a doorstop!

I have one rolling right now as well, mine is bone in and I injected it. They come out delicious, no different than roasting a whole lamb, they don’t pull the legs off early either.