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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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03-15-2013, 12:26 PM | #1 |
is One Chatty Farker
Join Date: 06-04-07
Location: Lake Grove, NY
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Whole lamb
Anyone ever cooked a whole lamb? I've been asked to cook one and it's a first for me.
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Brian Ma's 'Que Crew BBQ Team Ma's BBQ and Catering "Texas BBQ" propane tank stick burner Brinkman Cimmaron CBJ #6502 |
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03-15-2013, 12:28 PM | #2 |
is One Chatty Farker
Join Date: 03-08-06
Location: Roselle Il
Name/Nickname : Head
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yes ..but i cook it on a spit..what do you need to know? Link is to whole photo album..for some reason cant post pic
https://www.facebook.com/media/set/?...5782996&type=3
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Extended Backwoods Party Backwoods Chubby Alveron Cooker Weber 26.75 inch Kettle & Summit Gold gasser Cypriot Grill & Optimal Automatics Party Que http://www.headsredbbq.com |
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03-15-2013, 12:33 PM | #3 |
is One Chatty Farker
Join Date: 03-08-06
Location: Roselle Il
Name/Nickname : Head
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Extended Backwoods Party Backwoods Chubby Alveron Cooker Weber 26.75 inch Kettle & Summit Gold gasser Cypriot Grill & Optimal Automatics Party Que http://www.headsredbbq.com |
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03-15-2013, 01:36 PM | #4 |
somebody shut me the fark up.
Join Date: 04-21-10
Location: Biloxi, MS
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will be interested to see this if you cook one.
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Out. Again. |
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03-15-2013, 02:45 PM | #5 |
is one Smokin' Farker
Join Date: 02-05-13
Location: Jackson, WI
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X2!!
We get solicited every summer to attend/purchase from the county fair youth animal auction. Would be pretty cool to support a group like 4H and have a great feast.
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42" WFO,[B][/B]-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast [B][COLOR="Magenta"]PINK[B][COLOR="Magenta"] Thermapen[/COLOR][/B][/COLOR][/B] Offically a [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL]!! [COLOR=Red]My Build[/COLOR]: [URL]http://www.bbq-brethren.com/forum/showthread.php?t=153650[/URL] "[COLOR=Navy]When it comes right down to it, you just want to be surrounded by good people and good food."[/COLOR]-Chuck Hughes |
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03-15-2013, 03:06 PM | #6 |
Full Fledged Farker
Join Date: 07-10-12
Location: Olypen, Washington
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I raise sheep and have been involved with a few lamb roasts. We typically do them on a large propane tank BBQ, indirect, for 6-8 hours. Rubbed with OO, garlic, rosemary, and S&P. Dead simple. They come out delicious!
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Cooking on a crazy contraption... |
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03-15-2013, 03:22 PM | #7 |
Full Fledged Farker
Join Date: 07-10-12
Location: Olypen, Washington
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I forgot to mention they are usually halved. I found a photo of a roast last October....
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Cooking on a crazy contraption... |
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03-15-2013, 03:24 PM | #8 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: St. Peters MO: 38.786730,-90.642551
Name/Nickname : Mark
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Cook it like goat.
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Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality. |
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03-15-2013, 04:58 PM | #9 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Yep often,spit roasted or grilled?
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Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs. |
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03-16-2013, 12:11 AM | #10 |
is One Chatty Farker
Join Date: 06-04-07
Location: Lake Grove, NY
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Obviously a little background information would be helpful...
I've been asked to cook the food for a party. About 70 people. The host's cousin owns a farm and raises lambs. They would like to cook one for the party. The cousin will slaughter and butcher it; I'll season and cook it. My pit is also a large propane tank and can easily hold the lamb, halved or otherwise (I can see where halved is easier.) From what you guys have said, it pretty much sounds like you're cooking it for roughly the same amount of time you would a small pig. Do you shoot for a uniform well-done, like you would with pork? Do you take the meat off the carcass and pull it like pork? Or have you tried to slice some parts and pull others? Thanks for the help.
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Brian Ma's 'Que Crew BBQ Team Ma's BBQ and Catering "Texas BBQ" propane tank stick burner Brinkman Cimmaron CBJ #6502 |
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03-16-2013, 05:28 AM | #11 |
somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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Lamb is not usually pulled, as it does not require a temperature as high as a hog to be fully cooked. If you try and get to a "pulling" hog temp, you'll get a very dry result as Lamb is a much leaner animal in general than a Hog. If you are doing a neck or a shoulder, you can get it pulled, but only if it's done VERY SLOW, like 7 hours in a Smoker or sealed clay oven.
Another thing to be aware of is the age of the Lamb... or Sheep, as it is called on the hoof. The older the lamb, the better the flavour and the longer the roasting time. You can do a "kid" in 2 hours, but Mutton will take 7+ Depending on the age of the animal, you will have to serve cuts appropriate to that animal. You need to ask the age of the lamb before you start cooking. Let me know as soon as you can. Cheers! Bill
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A butterflies wings. About to bring down everything... |
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03-16-2013, 10:17 PM | #12 |
is One Chatty Farker
Join Date: 06-04-07
Location: Lake Grove, NY
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Bill,
This party is scheduled for July 4th weekend, so I have no idea of the size of the lamb (sheep?) yet. I'm just rying to get an idea of whether and how I can do this. I also find myself, lately, turning the turn indicator on at least 2 miles before I make a turn. Brian, get those damn kids off my lawn mode.
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Brian Ma's 'Que Crew BBQ Team Ma's BBQ and Catering "Texas BBQ" propane tank stick burner Brinkman Cimmaron CBJ #6502 |
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03-16-2013, 11:06 PM | #13 | |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Quote:
I always allow at least 5 hours,if cooked early,I portion and park it in an Esky. As Bill said ,I wouldn't pull it.Serve it portioned ,ribs and cut chunks. cheers. Titch
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Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs. |
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