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-   -   Leg of lamb!! Now at SAMs club!! (http://www.bbq-brethren.com/forum/showthread.php?t=156730)

silverfinger 03-21-2013 07:35 PM

Leg of lamb!! Now at SAMs club!!
 
Look at what I found today!!
I've never cooked one but there was no way I was going to pass this up!!

Any suggestions or thread recommendations on how to smoke this 6 pounder?

http://img.tapatalk.com/d/13/03/22/gusyru8u.jpg
http://img.tapatalk.com/d/13/03/22/e3esaqez.jpg
http://img.tapatalk.com/d/13/03/22/vusumetu.jpg
http://img.tapatalk.com/d/13/03/22/e7edesad.jpg

DerHusker 03-21-2013 07:46 PM

I did a quick search and these two look good.

http://www.bbq-brethren.com/forum/sh...ad.php?t=98634

http://www.bbq-brethren.com/forum/sh...ad.php?t=94026

silverfinger 03-21-2013 07:49 PM

Leg of lamb!! Now at SAMs club!!
 
Those two are great!!
You can't go wrong with phrasty or the smokin Aussie when it comes to cooking lamb!!!

HankB 03-21-2013 08:49 PM

I did a bone in leg of lamb for the inaugural cook on my 26 Weber kettle following the directions provided by Steve Raichlen for Lamb Provencal. It was awesome!

https://lh6.googleusercontent.com/-B...SC_5115-PP.JPG

Details of my cook at http://smpoke-on.blogspot.com/2012/04/leg-of-lamb.html

silverfinger 03-22-2013 03:44 PM

Many great recipes!! Thanks Brethren!!

Im thinking of throwing this in my Kamado and cooking it about the same temperature as I would BB Ribs.

The only reason for that is I would like to make sure the center is medium rare and not raw from being cooked too fast.

Ive read that some say hot and fast but with a piece of meat that thick Im afraid that it will not cook evenly if I do that.

What do you guys think?

deguerre 03-22-2013 03:52 PM

http://www.bbq-brethren.com/forum/sh...d.php?t=123607

http://www.bbq-brethren.com/forum/sh...d.php?t=107953

http://www.bbq-brethren.com/forum/sh...d.php?t=105341

deguerre 03-22-2013 04:27 PM

Whatever you decide to do, just don't take it past 130 or so IT if cooking in the 325 degree range, as it will climb to a perfect medium rare after pulling it off the pit.

silverfinger 03-22-2013 04:39 PM

Leg of lamb!! Now at SAMs club!!
 
Thanks guerre!!!
Quick question.
What temp to you cook your ribs at?

I know it's an odd question but it will help me decide what temp I should bring my old kamado to for the lamb.

AussieTitch 03-22-2013 04:40 PM

Great thing about a legt of Lamb is it can be cooked so many ways.
I cook Low until a temp of 140f/60c serving temp and do not rest.
I also cook at 180c plus /360F untill the internal temp is about 130f/55c
Then rest for an hour in a Hot esky,the fast cooked Lamb has a wonderfull skin that people fight over.
seasoning of choice is simple for us ,usually a bit of oil ,a little salt and pepper.
Sometimes we go big on the seasoning using Middle Eastern flavours.

Do you folks have Lemon Myrtle? that goes great with Lamb.
We are doing a leg today, slow,score the fat cap,I expect about 5 hour cook for a 2.5 kilo leg

AussieTitch 03-22-2013 04:53 PM

Try this one ,the honey would make it superb.

http://www.heatbeads.com.au/recipe/s...t-leg-of-lamb/

The Chef would have to be the Top of my most admired

Ingredients:
  • 1 x 2kg leg of lamb
  • 8 cloves garlic peeled cut and soaked in salt
  • 2 tablespoons salt
  • 2 tablespoons freshly ground black pepper
  • rosemary sprigs
  • extra virgin olive oil
  • 1 small tub honey
  • 6 lemons
  • juice of 2 lemons
Method:

Make 8 incisions in the lamb approximately 3 – 4 cm deep. Cut your garlic into little slithers and insert into incisions. Stuff rosemary sprigs into the incisions.
Season your lamb with salt, pepper and olive oil. Cook on BBQ.
In a bowl mix lemon juice and honey with sprigs of rosemary and baste lamb.
Looking for more BBQ recipes from Good Chef Bad Chef? Visit Good Chef Bad Chef recipes.
**Recipe by celebrity chef Adrian Richardson as seen on popular cooking series Good Chef Bad Chef. Image copyright Good Chef Bad Chef..

ssv3 03-22-2013 05:55 PM

Sweet! Costco around my area brought in legs or lamb as well. I picked up two and I'm def eyeing the recipes and links posted.

silverfinger 03-22-2013 05:57 PM

Leg of lamb!! Now at SAMs club!!
 
Quote:

Originally Posted by ssv3 (Post 2418445)
Sweet! Costco around my area brought in legs or lamb as well. I picked up two and I'm def eyeing the recipes and links posted.

Yep, I've never seen them before sold like this. There was no way I was walking out without one!!

I'm excited!!

cirk 03-22-2013 06:01 PM

I hope my SAMs has some. Our local supermarkets want 20$ a pound for lamb...

silverfinger 03-22-2013 06:03 PM

Leg of lamb!! Now at SAMs club!!
 
Quote:

Originally Posted by cirk (Post 2418449)
I hope my SAMs has some. Our local supermarkets want 20$ a pound for lamb...

Ouch,
At them prices I would pass it up as well.

As you can see from my photos it was 5 bucks a pound!! Not bad!!

deguerre 03-22-2013 06:07 PM

Quote:

Originally Posted by silverfinger (Post 2418356)
Thanks guerre!!!
Quick question.
What temp to you cook your ribs at?

I know it's an odd question but it will help me decide what temp I should bring my old kamado to for the lamb.

I do my ribs in the 275~300 range. Unfoiled, no mop, no spritz and no sauce. Last couple BB cooks I did 325 which made some really GREAT pig honey on them.


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