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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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05-09-2007, 12:32 PM
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#1 |
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On the road to being a farker
Join Date: 03-28-07
Location: Cadillac, MI
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leg of lamb...
ok, my mom wants a leg of lamb for mothers day, last year i grilled one on the gasser but i don't have one anymore i switched to an offset.
found a yogurt, mint, lemon juice, garlic marinade here that looks really good that i'm going to use. bone in or bone out? what sort of wood do you suggest or just charcoal? should i trim fat and use bacon to keep it moist or something like that? |
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05-09-2007, 01:20 PM
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#2 |
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Moderator Emeritus
  
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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I don't know Diddley about lamb.
But, I found this from someone who does: http://www.bbq-brethren.com/forum/sh...%22leg+lamb%22 Some thing to read while you are waiting for a real answer. TIM
__________________
"Flirtin' with Disaster" BBQ Team (RETIRED)
New Ninja Woodfired Grill for Christmas 2023 |
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