Full leg of lamb vs semi-boneless- which would you pick.

dadsr4

dadsr4

somebody shut me the fark up.
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The Easter sales are here, what is your preference and why?
While on the subject, locally Krogers has full legs at 4.99/ lb and Meijers has semi-boneless for 3.99/ lb.
 
I don't buy anything "semi-boneless" on principle- it's an oxymoronic term and I don't support that kind of labeling. Either it has a farkin bone in it or it doesn't.

However, I've never smoked lamb before and I am very tempted to take advantage of the holiday sales just to try it. If i do buy any, it'll definitely be bone-in as I save them for use in soups and chili.
 
deguerre said:
Full if I can find it. No trussing. I'm lazy. Plus I can never find that damn twine.:becky:
Click to expand...
Every semi-boneless I've ever cooked has already been trussed. Near as I can remember, they came from Oz that way.
 
dadsr4 said:
Every semi-boneless I've ever cooked has already been trussed. Near as I can remember, they came from Oz that way.
Click to expand...

Yeah, but I always cut that off so I can properly season it and have to re-truss it. I just got back from my local Kroger and all they had was the center cut bone in legs and boneless. The center cut was 5.99/lb so I still snagged a 6.5 lb one. It will make a FINE Easter dinner.
 
I've never seen semi-boneless around here. It's all either bone-in, or boneless rolled and tied. I'll be picking up the latter, and smoking it on the rotisserie this weekend. :hungry:
 
Bone in.

Boneless if you are hotnfast butterflying it but even then, the edges get overcooked.
Boneless is only better if it is for a curry.
Lamb Curry?
Did someone say lamb curry...oh man...
 
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