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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.


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Unread 11-29-2008, 07:33 PM   #1
liluau joe
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Default anybody ever cook a whole lamb?

I'm doing a Christmas party and they want a whole lamb. I've done lots of pigs but never a lamb. any sugestions?


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Unread 11-29-2008, 07:45 PM   #2
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PM seldneck and get his attention to this thread(send him a link to it so he responds publicly and we can all learn)/. .. he does them often.
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Unread 11-29-2008, 08:17 PM   #3
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Are you spit roasting it?
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Unread 11-29-2008, 08:19 PM   #4
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Didn't Don Marco roll one?
http://www.bbq-brethren.com/forum/sh...highlight=LAMB
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Unread 11-29-2008, 11:29 PM   #5
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Ohmigosh, I would love to smoke a whole lamb. I raised sheep years ago and I know for a fact that home grown lamb is a whole lot better than the store bought stuff. Good lamb, cooked correctly, is wonderful! Too many people have had bad lamb that was not cooked well, so it is not very popular. Do not overcook it and do not let it get dried out!

MMMnnnnn, now I am craving a rack of lamb!




And P.S.
Rosemary and garlic with lamb = Yes!
Mint jelly = gross!
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Unread 11-30-2008, 06:10 PM   #6
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I never smoke them I only spit roast them. I build a small fire in the front and the back of my spit under the thickest parts. I season with sea salt an thats it. .Every half hour the lamb gets a half a bottle of beer. Some people like to rub a lemon over it and greek seasoning etc buy IMHO the meat itself cooked with this method is enough without any of that other nonsense I now use an electric rotisserie as you can see in the first pic below but when I was a kid we turned them by hand. The beer worked like this, 1/2 for the lamb and half for the cook. Was an easy way to get beer when I was kid otherwise we were only allowed to drink wine. GO figure that one. In the 2nd & 3rd photos below it is how we do it "back home" in Croatia. Over logs.

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Unread 12-01-2008, 06:44 AM   #7
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Quote:
Originally Posted by liluau joe View Post
I'm doing a Christmas party and they want a whole lamb. I've done lots of pigs but never a lamb. any sugestions?


Joey Dee
we do one every Greek Easter..on a rotisserie. Although our setup is slightly different than Slednecks we follow the same procedure as far as fire.
We do season it lightly with a little salt and pepper and every once in awhile spray it with a salt water solution while cooking.
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Unread 12-01-2008, 09:37 AM   #8
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Yet another thread I have to watch... I have a gig for New Years at a Greek Household....

Question, anyone do just the Leg of Lamb on a smoker???
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Unread 12-01-2008, 01:03 PM   #9
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Originally Posted by Divemaster View Post
Yet another thread I have to watch... I have a gig for New Years at a Greek Household....

Question, anyone do just the Leg of Lamb on a smoker???
did one once but didnt think it measured up to grilled or rotisserie..

Don't those Greeks know how to cook lamb? Im wondering how you ended up with that gig..it could be a tough crowd to please
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Unread 12-01-2008, 01:26 PM   #10
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Quote:
Originally Posted by billm View Post
did one once but didnt think it measured up to grilled or rotisserie..

Don't those Greeks know how to cook lamb? I'm wondering how you ended up with that gig..it could be a tough crowd to please
I have done lamb on many ways and nothing measures up to a spit roasted one. I have cooked hundreds of lamb that way. The Croatian church I go to in NYC has land in Boonton NJ where picnics/soccer tournament are held each summer. They have a chain driven setup where about 60-70 lambs are rotisseried at the same time.I have been looking for pics but just cant seem to find one
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Unread 12-01-2008, 01:37 PM   #11
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Quote:
Originally Posted by billm View Post
did one once but didnt think it measured up to grilled or rotisserie..

Don't those Greeks know how to cook lamb? Im wondering how you ended up with that gig..it could be a tough crowd to please
It was, I catered one of the kids birthdays this summer and by the end of the day they were asking about new years... Talk about a tough crowd, two or three of the families either had or have restaurants...

They've already got me doing brisket, PP, Chicken, and Apps (ABT's, Spinich Balls, & Burnt Ends)...

I know that they are going to ask about the lamb... They did the grilled thing the last couple of years and I think are looking for something a little different....
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Unread 12-01-2008, 10:43 PM   #12
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Never done a lamb but have helped cook goats with a buddy of mine who's done it for years. http://www.goatroast.com I'm guessing lambs would be similar. He used to do them whole but has taken to quartering them and cooking them like you would a pork shoulder in a stick burner for the past several years.
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Unread 12-02-2008, 04:32 AM   #13
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Quote:
Originally Posted by Sledneck View Post
I have done lamb on many ways and nothing measures up to a spit roasted one. I have cooked hundreds of lamb that way. The Croatian church I go to in NYC has land in Boonton NJ where picnics/soccer tournament are held each summer. They have a chain driven setup where about 60-70 lambs are rotisseried at the same time.I have been looking for pics but just cant seem to find one
Sledneck - when I say rotissierie i mean spit roasted or whatever ..whatever you want to call it..we have a very large rotisserie thats turns over a large bed of coals....
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Unread 12-02-2008, 12:33 PM   #14
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Quote:
Originally Posted by billm View Post
Sledneck - when I say rotissierie i mean spit roasted or whatever ..whatever you want to call it..we have a very large rotisserie thats turns over a large bed of coals....
I understood you and my answer was to agree with you that nothing compares
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Unread 12-02-2008, 12:35 PM   #15
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Quote:
Originally Posted by CivilWarBBQ View Post
Never done a lamb but have helped cook goats with a buddy of mine who's done it for years. http://www.goatroast.com I'm guessing lambs would be similar. He used to do them whole but has taken to quartering them and cooking them like you would a pork shoulder in a stick burner for the past several years.
Or a cow
http://www.bbq-brethren.com/forum/sh...ad.php?t=41953
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