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Unread 07-13-2013, 03:31 PM   #3
Swine Spectator
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Join Date: 06-04-12
Location: New Orleans, LA
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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.

The Swine Spectator
Klose 20 x 48, Stainless Performer, Smokey Joe Platinum, stainless hibachi, coal rotisserie, cinderblock hog cooker

Certified IMBAS MOINK Baller!
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