Showing a bit of leg

[PitKohai]

Inspired by posts here, my latest Weber kettle adventure was having a go at some lamb legs over the bank holiday weekend.

I wanted to try a whole leg but couldn't manage to get my hands on one. So settled for two half legs looking like the thigh half.



I rubbed them with a concoction of salt, cracked black pepper and garlic powder. Then covered in rosemary. They sat like that for about 5 hours before hitting the grill





After a couple of hours it hit internal temp of 140 so I took them off and let them rest



They were probably a bit more done than I was aiming for but went down a hit. Was one of the best cooks I've done and the indirect cooking kept it so moist and juicy I didn't mind it being that little bit more cooked through.



That's the only pic I've got of it sliced, it honestly got devoured to quick.

Thanks for looking

[Richtee]

Nice legs... ;{) Is there any deflector between the coals and the meat? Can't tell... I use a couple of ceramic tiles.

[PitKohai]

Nice legs... ;{) Is there any deflector between the coals and the meat? Can't tell... I use a couple of ceramic tiles.

Why thank you ;)
No heat deflector, just a pile of 15 coals one side and a tray with about an inch of water under the meat on the other. Would a heat deflector cook the meat a little bit gentler and make it easier to hit that rarer point?

[Richtee]

Why thank you ;)
No heat deflector, just a pile of 15 coals one side and a tray with about an inch of water under the meat on the other. Would a heat deflector cook the meat a little bit gentler and make it easier to hit that rarer point?

Probably.... Hmm..got a pict here somewhere...



Original post: http://www.smoked-meat.com/forum/sho...87448#poststop

[HistoricFoodie]

Looking real good, Pitkohai.

I make it almost exactly that way. The big difference: I use fresh garlic, and lard the leg with it by making slits with a paring knife and forcing a garlic clove into each one. And I usually spray the legs with olive oil, which helps the herbs & spices form a nice crust.