Thread: Lamb Score!
View Single Post
Old 03-31-2013, 08:29 PM   #1
Swine Spectator
is one Smokin' Farker

Swine Spectator's Avatar
Join Date: 06-04-12
Location: New Orleans, LA
Default Lamb Score!

We have a fairly large Jewish community here in New Orleans. A couple of years ago I figured out that the best time to buy lamb was just after Passover (around Easter). The grocers stock up for Passover and put any leftovers on sale afterwards.

Last night I went to Winn Dixie and they had marked their legs of lamb down from $6.99/lb to $2.99/lb (and no, not because they were expiring. The dates are still good.) I bought a about an 8 1/2 leg for ~$26! Not bad. They still had about a dozen last night.

So here's my question: I usually debone my lamb legs and cook them med-rare over lump on my homemade rotisserie with garlic, rosemary, and lemon juice. I was wondering if anyone barbecues them. I know mutton is popular in Kentucky, but I never here anyone talking about lamb.

It seems to have a nice layer of fat. I was thinking of treating it like a pork shoulder and making a black sauce.

Anyone have any insight?

The Swine Spectator
Klose 20 x 48, 26.75" OTG, 22.5" WSM, 18" Jumbo Joe, SJG, stainless hibachi w/ rotisserie, Fiskstone charcoal griddle

(Former pits: New Braunfel's El Dorado, Stainless Performer, SJP, SJS)

"There's nothing magical about 225, except waking up earlier and eating later." - DaveAlvarado

Certified IMBAS MOINK Baller!
Swine Spectator is offline   Reply With Quote