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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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04-21-2014, 12:16 AM
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#1 |
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Knows what a fatty is.
Join Date: 11-05-11
Location: The Netherlands
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Luscious leg of lamb (pic heavy)
Decided to make a leg of lamb "Luscious leg of lamb" recipe from the excellent smoke & spice book.
Got a de-boned 4 pound leg of lamb, rubbed it with 10 cloves of garlic and put it in the fridge overnight:  Made the filling of pine nuts, onion, goats cheese and spinach:  Filled and tied r up:  Put r in a very hot pan for a few minutes:  In the mean time fired up the WSM:  Put her on and hooked up to the Maverick  Almost done:  Done! And now the carving:  Final plate:  It was very tasty! Thanks for reading :) Last edited by Kjonge; 04-21-2014 at 12:26 AM.. Reason: Added picture |
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| Thanks from: ---> |
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04-21-2014, 12:40 AM
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#2 |
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is one Smokin' Farker
Join Date: 09-18-12
Location: Lugoff, SC
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Looks great and perfectly cooked. What temp did you cook at?
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04-21-2014, 12:45 AM
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#3 |
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Knows what a fatty is.
Join Date: 11-05-11
Location: The Netherlands
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Thx, around 210 for about 3 1/2 hours until 245 internal temperature. It took a little adjustment as this was the first time since last summer I didn't have rain or snow but sun. So temp got to 220 a few times ��.
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04-21-2014, 01:02 AM
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#4 |
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somebody shut me the fark up.
  Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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Looks good. I am guessing you meant 145 internal temp.
__________________
Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone 36"/Weber 22" "redhead"/WSM 14.5" X2/Jumbo Joe/Pit Boss Copperhead/KCBS |
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04-21-2014, 04:52 AM
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#5 |
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Full Fledged Farker
Join Date: 04-16-12
Location: New Albany, IN
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Great looking plate of lamb, tasty for sure.
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Pete-SS UDS, wifes Weber Genesis gasser,a Lightening Fast RED Thermapen, Baby Traeger, moving sucks and I left my kettle behind |
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04-21-2014, 01:52 PM
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#6 |
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Take a breath!
Join Date: 01-08-14
Location: Zion IL
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Love me some lamb. Looks great.
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Keith, Smokin Arses Barbeque Team BPS UDS, ECCharBroil barrel grill, Smokey Joe, Thermopop |
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04-21-2014, 01:55 PM
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#7 |
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is One Chatty Farker
 Join Date: 11-13-08
Location: Islip, NY
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That does look good, unfortunately in my house me and my son would the only ones eating. Wait a minute, that doesn't sound so bad.
__________________
"People who drink light 'beer' don't like the taste of beer; they just like to pee alot." GRIM REAPER SMOKERS [B]-[/B] [I]"BBQ To Die For"[FONT=verdana, arial]™ [/FONT][/I]Under the [B]"LENIENT"[/B] direction of Pit Master Tim. 22.5 OTG, 18.5 OTS, 18.5 WSM, Chargriller Duo with optional side fire box. [COLOR=red]"Founders Club" Operation BBQ Relief.[/COLOR] |
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04-21-2014, 02:19 PM
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#8 | |
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On the road to being a farker
Join Date: 06-09-13
Location: Sacramento, Ca
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Quote:
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04-21-2014, 02:30 PM
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#9 |
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Babbling Farker
Join Date: 11-20-13
Location: Uniontown,Pa
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Great looking cook. I will have to try some lamb in the near future. Thanks for the post.
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Ron-Born and proudly raised in New Orleans, Louisiana Pastry Chef Weber 22.5 Kettle,Blackstone 36 Griddle,UDS Shirley Fabrication 24x50 RF with warmer(Boss Hogg) Tab Benoit- Must listen to this artist. A cross between southern blues,Stevie Ray, and Louisiana cajun. Great listening while having a brew and tending the stick burner. |
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04-21-2014, 02:57 PM
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#10 |
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somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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That does look luscious! Very nice!!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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04-21-2014, 03:45 PM
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#11 |
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somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Nice work!
Yum! 
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Hold my dang beer... |
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