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Anyone done leg of lamb on a Weber? I need to do lamb for 9 people on Sunday. I'm thinking I won't be able to get a shoulder joint big enough for 9, but two legs should be fine. Sounds like a quick sear and then indirect for 1h 30 to 1h 45 is the recommended method, just wondered if anyone has tried it. I'm wondering whether to sear then wrap in foil to stop it drying out too much?

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1 hour ago, Rockboy said:

Anyone done leg of lamb on a Weber? I need to do lamb for 9 people on Sunday. I'm thinking I won't be able to get a shoulder joint big enough for 9, but two legs should be fine. Sounds like a quick sear and then indirect for 1h 30 to 1h 45 is the recommended method, just wondered if anyone has tried it. I'm wondering whether to sear then wrap in foil to stop it drying out too much?

 

I’ve done loads of lamb as it’s epic on the BBQ, don’t wrap in foil as I find meat doesn’t ever dry out on the Weber unlike an oven esp lamb when hopefully you are cooking it pink! Your method seems spot on sans the foil, just have plenty of resting time.

 

If you you end up with shoulder low and slow is better, legs I’ve done hot and fast and not needed to sear or maybe on the hot coals at the end - even better on a rotisserie if you have one?

 

Do you have a thermometer? Perfect meat is a thermometer away!

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Thanks @Shimmyhill yep definitely hoping to keep it pink! Will skip the foil then. I ended up getting two medium sized legs of lamb. I have the Weber premium with the trays either side, so figured I can cook the legs in the middle and then give them a quick blast at the end over the coals if they need a bit of colour. I do have a meat thermometer, what temp do you think for pink?

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