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Old 07-13-2013, 03:31 PM   #3
Swine Spectator
is one Smokin' Farker

 
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Join Date: 06-04-12
Location: Northern Virginia
Name/Nickname : David
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Welcome Miller,

Jump in, the water's just fine. Lamb is less common here in the states. It is usually quite expensive. I have found that it goes on sale after Jewish holidays and use that opportunity to stock up.

It looks like you have a rotisserie on that gasser. I have a home-made charcoal rotisserie that I use to cook leg of lamb. I de-bone it, then season with garlic, rosemary, and lemon. Then I roll it tightly and tie it up. I cook it on the rotisserie to ~140. I like to serve it sliced with creamed leeks.

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

On the Shirley waitlist - "The waiting is the hardest part." - Tom Petty

(Former pits: Klose 20" x 48" (aka: "Smokey Mary"), New Braunfel's El Dorado)
"There's nothing magical about 225, except waking up earlier and eating later." - DaveAlvarado

Certified IMBAS MOINK Baller!
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