Glad it worked! I like the Polder. We use it on the grill & in the oven. You insert the probe & program the temp. The remote has a magnet. You can monitor the temp remoteltly & it beeps when it hits your temp. We really like lamb on the grill too.
You really should get a meat thermometer, even Weber suggests using one. The recipe that's on the Weber site is for 2-2.5kg leg of lamb (bone-in I think). Indirect heat medium heat, roast for about 1.25 to 1.5 hours. For your 3 lb leg, I would check somewhere around 45-50 minutes, for medium. It really depends on how thick it is, which is why a thermometer is strongly recommended. Nothing worse than overcooked meat. You can try to guess doneness by touching the meat, http://www.clovermeadowsbeef.com/touch-test-steak-doneness/
It took 47 minutes on screaming hot grill, indirect heat. Turned out great, plan to unleash it on my in-laws next week. We do need a thermometer thanks for the recommendations!
Thermoworks makes the best instant read thermometers. You will get your best price by ordering directly from them. Their thermapen is very easy to use but they offer more than that.
A google search shows 140 degrees for medium rare plus resting time. You should get a remote thermometer because every time you open the oven or grill you lose heat.
I don't have a thermometer. Most meats I have standard times for but I have not ever done a leg of lamb on the grill before. Just need a base line and take it from there.
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Good luck! Lamb on the grill sounds wonderful.