We decided to cook a leg of lamb today…
Somehow I didn’t end up with a lot of time so I cooked it like in an oven at high temps (350F) with a final internal temp of 135F. I’ll post the recipe on the site (and will link to this blog).
Nice Aussie lamb (we bought organic lamb today); nice size 1.2 Kg enough for 2.
After marinating the lamb (and left it for 2 hours…not enough time I know)
Anyway back to the cook…
I started at 17:45 firing up the KK using my trusty chimney and in the meantime soaked some woodchips (you can see the gadget I use by clicking HERE). Around 18:15 the KK was climbing nicely to 320F and I decided to place the lamb on the BBQ.
Midway through the cook I opened the KK to turn the taters and put some corn on the KK as well.
At this temp with a small leg of lamb it only took 75 minutes to cook (Food probe set for 135F) and I rested the lamb for about 10 minutes…This is the result after carving:
The lamb was super juicy and very tender (melting tender); whether it was the organic lamb or the way the KK cooks it was delicious. The smoke was not overpowering yet you could still taste it.
Next time I will actually try a slower cook (230F) for longer and see how that turns out…
