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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 06-02-2014, 02:47 PM   #1
Knows what a fatty is.
Join Date: 08-03-13
Location: Bristol, UK
Default Boned and rolled leg of lamb this weekend.

Lucky with the weather yesterday, so did a leg of lamb from Adam Perry Lang's 'Serious BBQ' - I love that book!

It was stuffed with lots of olive oil, herbs and spices then smothered in a flavour paste of dijon mustard, sugar, paprika, and other spices. Smoked with a mix of cherry and oak wood.

I had a bit of trouble keeping the temperature down - I was aiming for 250F but it rose to 275F and stayed there for most of the cook and my bottom dampers were pretty much nearly closed, maybe I didn't shut them down early enough?

I cooked it for about 2hrs 15mins to 120F then glazed it with a honey, vinegar, lemon juice and herb mix, it smelled amazing! Then cooked it until 130F for medium.

Whilst it was resting I finished off the sweetcorn that I'd had cooking indirect in a tray of butter and about 12 Gloucester Old Spot sausages that were nicely smoked. Finished off by cooking a sea bass for the token piscetarian. My wife did some lovely sides with butternut squash, and some peas and beans.

As usual, I didn't get a plated shot, people tend to take the mickey! But this is what was left and shows how nicely pink it was. It was incredibly moist and had a lovely balanced smoke flavour. The different stuffing, paste and glaze combined really well together - some massive flavours but nothing that overpowered the meat. Mr Perry Lang seems to know what he's doing!

Just thought I'd post as it's a great recipe from a great book and I never see enough lamb being cooked.

I only moved over to proper barbecuing as opposed to grilling last year, it's just a much more relaxing way to cook a lot of food for a fair number of people.


Ford Red UDS, a couple of Weber 57cm One Touch Kettles, Weber Jumbo Joe Weber Charcoal Go Anywhere.
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Old 06-02-2014, 02:56 PM   #2
Big George's BBQ
somebody shut me the fark up.

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Join Date: 02-07-08
Location: Phoenixville, PA

I love lamb That looks awesome There are several people that do lamb here
Large BIG Green EGG- Hatched 8/17/09
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Old 06-02-2014, 03:38 PM   #3
somebody shut me the fark up.
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Join Date: 08-27-13
Location: Princeton, TX

You had me at lamb.
Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone/WSM 14.5" X2/Jumbo Joe/KCBS
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