Leg of Lamb

[TedWagner]

A neighbor dropped off a fresh leg of lamb from their family herd. My first thought is to que it...so am starting to search for recipes - any ideas/experience?

[chad]

Just bury it in the back yard! :twisted:

Lamb, for me, is like rice with Brian. Nasty!! :D

[Mark]

Please disregard Mr. Little's suggestion. He must be having a bad hair day or something.

How big is the leg? The reason I ask is that I would prepare the leg differently if it was from a mature animal versus a kid (mature can be a little more tough and gamey). For an older animal; I'd marinate it in cheap beer and papaya enzime (meat tenderizer)

BTW: sheep is a lot like goat (CABRITO). Below is a marinade and a rub recipe. Just review and improvise; you'll be fine and the Q will be better.


---------- Recipe via Meal-Master (tm) v8.02

Title: CURRIED GOAT (SMOKED)
Categories: Main dish, Game
Yield: 14 servings

1 Goat; around 25 pounds,
-quartered

--------------------------------CURRY PASTE--------------------------------
4 md Onions; chunked
3/4 c Curry powder
1 Whole *bulb* garlic; peeled
1 tb Salt
1 To 2 fresh Habaneros -OR-
1 Scotch Bonnet chiles; minced
-OR-
4 To 5 fresh Jalapenos; minced
1 c Oil; pref. canola or corn

----------------------------CURRY MOP (OPTIONAL----------------------------
2 c Chicken or beef stock or
-beer
2 c Cider vinegar
1 1/2 c Oil (corn or canola)
1 c Water
2 tb Curry powder
Your Favorite Barbecue sauce

NOTE: Be CAREFUL when handling Habaneros or Scotch Bonnets!

The night before you plan to barbecue, prepare the paste in a food
processor. First process the onions, curry, garlic, salt and habaneros
until finely chopped. Then add the oil, processing until the mixture forms
a thick paste. This can be done in two batches if needed.

Wearing rubber gloves, rub the paste over the goat, covering the meat
evenly. Place the goat in a plastic bag and refrigerate overnight.

Before you begin to barbecue, remove the goat from the refrigerator and
let it sit, covered, at room temperature for 45 minutes.

Prepare the smoker for barbecuing, bringing the temperature to 200 to
220 degrees F.

If you plan to baste the meat...mix together the mop ingredients in a
saucepan and warm the liquid over low heat.

Transfer the goat to the smoker. Cook for about 1-1/4 hours per pound of
weight for each quarter. The forequarters will be done earlier than the
hindquarters, which may take 10 hours or longer, depending on size. In a
wood-burning pit, turn the meat and drizzle the mop over it every 30
minutes. In other styles of smokers, baste as appropriate and turn the meat
at the same time.

When the meat is done, remove it from the smoker, and allow it to sit
for 15 minutes before serving. Slice or shred the meat and serve with...
[your favorite barbecue sauce].

[Mark]

Here's another recipe:

* Exported from MasterCook *

Barbecued Texas Cabrito

Recipe By : Lola Rice as seen on Culinary Adventures TV Show
Serving Size : 8 Preparation Time :4:00
Categories : Game

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds Goat -- Hind Quarter
1/2 cup mustard -- any kind
Rub
1/2 cup lemon pepper
1/2 cup chili powder
2 tablespoons granulated garlic
1 teaspoon cayenne pepper
Sop
1 cup butter
5 large garlic cloves -- peeled and crushed
2 large bay leaves
3 large lemon -- quartered
1 large lime -- quartered
1 medium onion -- peeled and sliced
12 ounces beer
2 cups corn oil
1/2 cup Worcestershire sauce
2 tablespoons chili powder
1/2 teaspoon cayenne pepper

Rub the meat completely with the mustard. And spices to a large zip-lok bag,
seal and shake until mixed. Place meat in bag and coat with the rub.
Refrigerate overnight.

In a two quart saucepan melt butter, add the onions and garlic. Saute for five
minutes then add lemons, limes and beer. When the foam subsides add remaining
ingredients and simmer for 20-25 minutes.

Prepare the grill for the indirect heat method and remove the meat from the
bag and place on the grid. Smoke for 25 minutes at 250 degrees and start
basting with the sop every 25 minutes. Smoke for 2-3 hours or until internal
temperature reaches 155 degrees, then wrap in foil and finish cooking until
internal temperature reaches 185 degrees.

Remove from grill and let meat cool for 20 minutes prior to slicing. Serve BBQ
sauce on the side.

[brdbbq]

Just bury it in the back yard! :twisted:

Lamb, for me, is like rice with Brian. Nasty!! :D

That's funny

[Mark]

and for the finishing sauce:

Barney McBee’s Texas Goat Sauce
Makes about 7 cups

1/2 cup vegetable oil
2 onions, chopped
1 clove garlic, mashed
1 32-ounce bottle ketchup
3 tablespoons yellow mustard
2 cups black coffee
1 cup distilled vinegar
1 lemon, cut in half
6 tablespoons chili powder
3 good taps Worcestershire sauce
Salt and pepper to taste

Heat oil over medium-low in a large saucepan. Add onions and garlic and sauté until tender but not brown. Whisk together ketchup and mustard in a large bowl and add to ingredients in saucepan. Add remaining ingredients. Simmer over low heat for 1 hour. Refrigerate unused sauce up to several weeks.

While this sauce is meant for goat, it has an earthy flavor (probably from the coffee) that goes nicely with beef or mutton.

[chad]

Mark has done a great service by posting these recipes.

Please, follow the recipe that really sounds good to you -- AND THEN BURY THE LEG OF LAMB IN THE BACKYARD! :twisted: Matter of fact, when the fire is heating up go ahead and dig the hole!

No wonder it's served with mint jelly -- it needs SOMETHING to cover up the nasty taste! :mrgreen:

[Bigdog]

LOL

[chad]

That all being said: If you enjoy lamb, mutton, goat, etc. have at it. I can appreciate the dish but I can't eat it!! I've tried many, many recipes over a number of years and have NEVER found ANY version/recipe that I can eat.

[brdbbq]

Mark has done a great service by posting these recipes.

Please, follow the recipe that really sounds good to you -- AND THEN BURY THE LEG OF LAMB IN THE BACKYARD! :twisted: Matter of fact, when the fire is heating up go ahead and dig the hole!

No wonder it's served with mint jelly -- it needs SOMETHING to cover up the nasty taste! :mrgreen:

Lamb Man amd Rice Boy to the rescue.

[chad]

So, who's going to set the new Brethren Lamb Fries record??? :twisted:

[Mark]

Mark has done a great service by posting these recipes.

Please, follow the recipe that really sounds good to you -- AND THEN BURY THE LEG OF LAMB IN THE BACKYARD! :twisted: Matter of fact, when the fire is heating up go ahead and dig the hole!

No wonder it's served with mint jelly -- it needs SOMETHING to cover up the nasty taste! :mrgreen:

Lamb Man amd Rice Boy to the rescue.


Ted is looking for advice and I'm trying to help. What is your motive?

[racer_81]

Get the book Smoke and Spice. Use the "Almost Owensboro Mutton" recipe.

It will be tasty. Well, it will be tasty to me anyways.

Or, you can cut into small pieces, use it to make a nice lamb fried rice, box and ship to Brian and David.

:-)

[parrothead]

I've done lamb. Usually try to use a liberal amount of garlic.

[Mark]

I've done lamb. Usually try to use a liberal amount of garlic.

I thought you grew up raising goats. Your words not mine.

BTW: we seem to be having some problems with personal messages. I sent 2 or 3 to you and Davewey's sent some to me that have apparently not been received. You experiencing and "technical difficulties" like that Greg?

[BBQchef33]

Damn, Dave is having a bad lamb day.


I have a great marinade for lamb,a nd its easy.

Wishbone italian dreessing, for a leg, use a large bottle.

ALOT of garlic.. i use 5-6 large cloves at least. about a tablespoon each of thyme, sage and rosemary and oregano. Blend these together in a blender.

then add half a spanish onion diced. 2-3 more tablespoons rosemary about half cup lemon juice and a little vinegar. Then some cracked Black pepper. Marinade racks for a few hours(2-3), a whole leg at least 5-6.

Cook in the bandera at 250 till 140-145 inside. then roll around on a hot grill for a few minutes, keep the thermometer in there. Dont let it go over 150-155 while on the grill. You just want to sear the outside a little. . Let sit at least 15-20 minutes to rest. Racks just sit for 5 and then chop em up.

[parrothead]

I thought you grew up raising goats. Your words not mine.

BTW: we seem to be having some problems with personal messages. I sent 2 or 3 to you and Davewey's sent some to me that have apparently not been received. You experiencing and "technical difficulties" like that Greg?

We grew up raising everything. But goats were a staple at our house. Lamb I have done since then and still usually think it is pretty strong stuff, that's why all of the garlic.

How about this one? I just bought some southern flavor wild game. Might have to get me another hunk of lamb and try it on that.

About the P.M.'s, I'll check right now, but don't think I got any.

[parrothead]

Just sent ya one Mark, let me know if it went through. I am hitting the road back to home though in a few minutes and may not be able to respond until tonight.

[chad]

Marinade in the brew of your choice, add lots of garlic, cook with pan beneath the lamb, thicken the juice and marinade, serve as soup, BURY THE LAMB IN THE BACKYARD --- DEEP!! :D Ain't enough marinade, garlic, or whatever in the world to cover up the NASTY smell of cooking sheep!!

The neighbors won't be asking what you're cooking -- they'll be asking about that NASTY smell in the neighborhood and wondering if some coven is doing burnt sacrifices! :twisted:

If you've never fixed lamb before -- don't bother!! If you like the stinky, nasty, greasy stuff then by all means have a go at one of the above recipes.


Let sit at least 15-20 minutes to rest. Racks just sit for 5 and then chop em up.


And bury them in the backyard!!

[chad]

Ted is looking for advice and I'm trying to help. What is your motive?


I'm just trying to save him time and effort. If he hasn't eaten lamb before and doesn't have a recipe then he's probably going to waste a good half day with this thing and then bury it in the back yard.

No motive - at least nothing ulterior.

[Bigdog]

Dave,
How do you really feel about lamb? :twisted:

[chad]

:mrgreen:

[parrothead]

I'm just trying to save him time and effort. If he hasn't eaten lamb before and doesn't have a recipe then he's probably going to waste a good half day with this thing and then bury it in the back yard.

Most people don't like it.

Take some of Dave's advice, and at least don't just do the lamb. Throw on some ribs or a butt just in case.

[Mark]

I'm just trying to save him time and effort. If he hasn't eaten lamb before and doesn't have a recipe then he's probably going to waste a good half day with this thing and then bury it in the back yard.

Most people don't like it.

Take some of Dave's advice, and at least don't just do the lamb. Throw on some ribs or a butt just in case.

Now that's brotherly advice there Greg.

I think maybe i'ts a cultural thing. In some cultures, goat and lamb is preferred over beef and pork. Personally, I think well prepared cabritos (Q'ued kid goat) is outstanding. But I also know the thought of it is weird for some folks. (Or maybe it was the fact that I left the little baby goat head out) :-)

[Bigdog]

I agree with Bro. Dave on his dislike for lamb. It is not something that I care too much for. Even so, I have had lamb that was very good. My wife went to a cooking demo. and won a crock pot full of cooked lamb. It was really good. I also had some lamb one time at a Greek resturant that was good too. But I still would not cook some myself. There is just something about it. :?

[kcquer]

So, who's going to set the new Brethren Lamb Fries record???

Now you're talkin some lamb I can eat, prefer turkey fries actually but lamb nuts ain't half bad. Make all the jokes you want I don't care, the agri-culture that I grew up exposed to, that time of year you cut the young animals was feast time, have the friends and relatives over and have a nut fry. Damn good eatin'

[Mark]

Like I said; it's a cultural thing. I would venture to guess the "agri-culture" you grew up with probably had very little nutrition derived from Burger King, McDonald's , etc. I also venture to guess it will be a while till you hear: "Ya want some lamb fries with that?"

Regardless, this place is supposed to be centered on sharing the Q experience. And I want to give people the best advice I can. I think we finally did. And that was everyone might not appreciate smoked lamb regardless of how its done; so have something else smoking too. Besides, one damn lamb leg would be awful lonely in a big-ass smoke chamber.

[BBQchef33]

Well I is gonna flip that coin. I make french racks of lamb at least every 2 weeks. Even my picky son eats them things. These are those little racks in cryovac ya get at costco for about 9 bucks each. . Now, legs to me are just to big O chunk of meat, and a little to potent for me, but these little racks are just a bite or 2 on each bone so it dont overwhelm ya. I always make a rack or 2 with other things and have never had anyone complain, and more importantly, people who didnt like lamb tried these and enjoyed them(myself included, i'm not partial to legs though).

But, my mama always taught me not to poke fun at what people eat.... aside from Brians love of rice of course. Lookin at the kid across the table eatin that peanut butter and cucumber sandwich always caught a break, even though i wanted to toss my cookies on him... So that said, Ted wants to make a leg o lamb, give him more ideas!!! i remember a load of ideas coming around easter last year. Even Daves idea of bury it in the yard????.. if ya wrap it good, cover it with banana leaves, and palms, on a bed of hot coals and then cover it with dirt its a legitimate way of cookin in hawaii.

[Mark]

Tejas too
http://www.boergoats.com/clean/articles/recipes/bbq-sam.htm

[2Fat]

Lamb(young) is good stuff!! Racks of lamb, lamb chops and leg of lamb too. debone the lamb, make a paste of evo, garlic, your favorite fresh herbs and slather it well inside and out---roll it up tight and grill 'till about 130°F internal--let it rest for a few then enjoy.

Buzz

[TedWagner]

Thank you all for the help...even the comments from David! I have had very good lamb stew and plenty greek style to my liking, but am aware of the strong flavor (and thus the request for ideas). It is a leg and thigh/hind quarter - looks to be about the same size as the one pictured.

I haven't had cabritos, but my wife did at Cooper's in Llano (not far west of Austin). She thought it was very good - so there's hope.

Unfortunately, I had to freeze it as I won't have time to make it this week - but I'll let you all know when I make it so you'll know if we eat it or bury it. I plan to smoke it in early April - and it won't be lonely in the 'dera.