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5.23 lb Boneless Lamb Leg. Recipe: Remove the netting. Brush with extra virgin olive oil. Rub seasonings all over. Form back into a roast shape. Tie up with butcher's twine to hold form. Wrap with plastic wrap and put in fridge for 3 to 4 hours. Take roast out of fridge and let it come to room temp before putting on Rec Tec.
Apr 26, 2020. #1. I made my first Leg of Lamb, from Costco tonight in the smoker. I'm a big fan of lamb and I roast it in my oven all the time and love it. This took it to a whole new level. It's a fast cook. Three and a half hours from beginning to slicing. We like it medium rare and it did not disappoint.
Grill (s) owned. RT-1250. Aug 17, 2023. #6. JamesB said: I slow smoked this 3.5 lb boneless leg of lamb three days ago. It was incredible the first time around. Tonight is leftover night, and it better still after three days of resting in the fridge. View attachment 19861.
Any seasoning you enjoy with lamb will work with this. About a handful of the mixture will be enough to cover the inside and outside of a 5 pound roast. Make sure the mixture is pleasantly salty, not over salty. Click to expand... Tried my hand at the leg of lamb tonight.
Because we like things medium rare I tend to take things off the smoker at about 110-115F. There's always some carryover cooking that takes place once it's off the grill. I take it off at that lower temperature because I want to stick it in my oven at 500 degrees for about 15 minutes to really crisp up the skin.
Finally was able to give this a try yesterday. Great recipe for anyone looking to smoke lamb. I used the paste, exactly as described above. The lamb was a boneless leg roast that weighed just under 3.5 pounds. I cooked it at 225 degrees and pulled it at three and half hours with an 140 degrees internal temperature. Everyone was very happy with it.
I am a long-time Smoker (Egg and others) but brand new to Rec Tec. I have smoked these many times but does anyone have experience with time/temp on a Bull? Thanks, Jim
Jun 30, 2020. Thread starter. #2. Dry brine with salt. Mixed up butter, garlic, parsley, rosemary and pepper and smeared it all over. Sat in fridge for a bit. Smoked at 250 (but reduce to 200 because it was going too fast) to an IT of about 140. Rested in foil. Seared before cutting on grill grates.
Grill (s) owned. Stampede. Jan 25, 2021. #1. This weekend we purchased some lamb chops from the Halal butcher. We marinated them in a mint sauce then put Rec-Teq Freakin Greek rub on them. Put Grill Grates in the 590 and kicked it up to 400 degrees. Did the chops at about 6 minutes per side and they came out wonderful!
Jun 11, 2020. Thread starter. #17. BethV said: Kabobs use tender meats such as beef tenderloin or top sirloin steak. They cook hot and fast to create a crust and some caramelization on both the meat and the veggies. Short ribs are tough pieces of meat. Bone in or bone out. Marbling takes hours at slow temps to break down.