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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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06-21-2008, 03:00 PM | #1 |
On the road to being a farker
Join Date: 05-25-08
Location: New Orleans
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Leg o' Lamb
I have a bone in leg of lamb to cook for tomorrow. Should I cook this low and slow like a butt? Or should I cook it hotter like a beef rib roast?
Any help will be much appreciated!! |
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06-21-2008, 05:33 PM | #2 |
is One Chatty Farker
Join Date: 03-08-06
Location: Roselle Il
Name/Nickname : Head
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i would cook it hotter (300-350)but thats my preference..personlly i dont think low and slow does anything for lamb
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06-21-2008, 05:55 PM | #3 |
On the road to being a farker
Join Date: 05-25-08
Location: New Orleans
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Thanx Bill,
I'll take some pics and post tomorrow. MS |
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06-21-2008, 08:12 PM | #4 |
is One Chatty Farker
Join Date: 03-08-06
Location: Roselle Il
Name/Nickname : Head
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sounds good..what you prepping it with?
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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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06-21-2008, 09:06 PM | #5 |
On the road to being a farker
Join Date: 05-25-08
Location: New Orleans
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I'm marinating it in olive oil, worchesteshire, fresh garlic, and rosemary.
For the grill, probably salt, pepper, gran. garlic, rosemary, and oregano. Let me know if you think of something better. Thanks MS |
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06-21-2008, 09:08 PM | #6 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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Only thing that would be better is "start to finish" pictures.
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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06-21-2008, 09:10 PM | #7 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Definately hotter. You do not want lamb cooked till it is well done. If you are cookimg it indirectly over charcoal you can add some wood to it
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06-22-2008, 02:37 AM | #8 | |
is One Chatty Farker
Join Date: 03-08-06
Location: Roselle Il
Name/Nickname : Head
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Quote:
sounds like what you got going for the grill is good..enjoy! look forward to seeing pics..
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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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06-22-2008, 10:08 PM | #9 |
is One Chatty Farker
Join Date: 03-08-06
Location: Roselle Il
Name/Nickname : Head
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so...how did that leg of lamb come out?
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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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06-23-2008, 06:57 AM | #10 | |
is One Chatty Farker
Join Date: 09-07-05
Location: Shoreham-by-Sea, UK
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Quote:
[EDIT] Post 17 - http://www.bbq-brethren.com//forum/s...ht=lamb&page=2 Also has a shortcut to another marinaded in Yoghurt and Cumin - http://www.bbq-brethren.com/forum/sh...highlight=lamb
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Surf'n'Smoke BBQ Team Last edited by CarbonToe; 06-23-2008 at 07:36 AM.. |
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06-23-2008, 01:34 PM | #11 |
Full Fledged Farker
Join Date: 12-02-06
Location: SLC, UT
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For leg of lamb I like hot and fast, 400 - 425 F
But shoulder of lamb I like to low and slow and render out all the fat.
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"There is no such thing as a little garlic." A.Baer |
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