liluau joe
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- Joined
- Oct 26, 2008
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- ridge,ny
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
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.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
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???
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 onedid 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
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
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 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
I understood you and my answer was to agree with you that nothing compares:biggrin: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....
Or a cowNever 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.
I understood you and my answer was to agree with you that nothing compares:biggrin: