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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 03-27-2013, 11:29 AM   #1
dadsr4
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Default Full leg of lamb vs semi-boneless- which would you pick.

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.
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Old 03-27-2013, 12:28 PM   #2
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Full if I can find it. No trussing. I'm lazy. Plus I can never find that damn twine.
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Old 03-27-2013, 12:44 PM   #3
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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.
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Old 03-27-2013, 02:32 PM   #4
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Full, the bone gives you a handle
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Old 03-27-2013, 03:21 PM   #5
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Quote:
Originally Posted by deguerre View Post
Full if I can find it. No trussing. I'm lazy. Plus I can never find that damn twine.
Every semi-boneless I've ever cooked has already been trussed. Near as I can remember, they came from Oz that way.
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Old 03-27-2013, 04:17 PM   #6
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Quote:
Originally Posted by dadsr4 View Post
Every semi-boneless I've ever cooked has already been trussed. Near as I can remember, they came from Oz that way.
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.
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Old 03-27-2013, 04:58 PM   #7
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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.
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Old 03-27-2013, 05:09 PM   #8
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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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Old 03-27-2013, 08:03 PM   #9
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Lamb curry.... yum!!!
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