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Manitoba | I do mine on smoker and follow recommendations from “thirdeye” in the following post from a bbq site. Smoking them is great But i think in oven would still be great. Have done bone in and boneless, really no difference in results other than tying up the deboned to get it to hold together. With smaller half leg you could prob skip injection to and just spray the leg every 1/2 hour or so with the mixture. We raise our own as lawnmower’s and butcher at about a year old. I do the butchering snd cutting and wrapping so have gone to just sticking with bone in as its less work. I would think your boneless is probably already tied up otherwise just tie up with butchers twine / string.
https://www.bbq-brethren.com/forum/showthread.php?t=290318
Its great and my family of whom many don’t appreciate any “lambiness” in their meat enjoy it.
If concerned about lamb taste trim as much fat as you can as that seems to help with that. Also taking meat to Internal temp of 160 as suggested does seem to please the most people in our group.
Good luck and enjoy
Edited by Oakwood 3/23/2024 11:56
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boneless lamb leg?
