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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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03-27-2013, 11:29 AM
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#1 |
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somebody shut me the fark up.
  Join Date: 02-08-10
Location: Howell, MI
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Full leg of lamb vs semi-boneless- which would you pick.
The Easter sales are here, what is your preference and why?
While on the subject, locally Krogers has full legs at 4.99/ lb and Meijers has semi-boneless for 3.99/ lb.
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Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB |
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03-27-2013, 12:28 PM
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#2 |
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somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Full if I can find it. No trussing. I'm lazy. Plus I can never find that damn twine.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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03-27-2013, 12:44 PM
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#3 |
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is one Smokin' Farker
Join Date: 03-29-10
Location: Buffalo, NY
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I don't buy anything "semi-boneless" on principle- it's an oxymoronic term and I don't support that kind of labeling. Either it has a farkin bone in it or it doesn't.
However, I've never smoked lamb before and I am very tempted to take advantage of the holiday sales just to try it. If i do buy any, it'll definitely be bone-in as I save them for use in soups and chili.
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2 UDS: Sean "Puffy" Coals & Tupork, 275g oil tank smoker: Piggy Smokes, in progress |
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03-27-2013, 02:32 PM
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#4 |
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somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Full, the bone gives you a handle
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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.:becky: |
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03-27-2013, 03:21 PM
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#5 | |
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somebody shut me the fark up.
Join Date: 02-08-10
Location: Howell, MI
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Quote:
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Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB |
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03-27-2013, 04:17 PM
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#6 | |
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somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Quote:
__________________
Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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03-27-2013, 04:58 PM
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#7 |
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Quintessential Chatty Farker
 Join Date: 11-13-11
Location: york, pa
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I've never seen semi-boneless around here. It's all either bone-in, or boneless rolled and tied. I'll be picking up the latter, and smoking it on the rotisserie this weekend.
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*When all else fails, just ask yourself ?Quid faceret Gore et Landarc?? ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Just a little pyro at heart! Who's got the hot dogs? Bubba Keg, Weber Genesis E-310 NG Mini WSM, Shhh!!! Michael's surprise  Cornflower Blue Thermapen Might not be the fastest, but it sure is the prettiest! ~~~~~~~~~~~~~~~~~~ Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!! 
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03-27-2013, 05:09 PM
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#8 |
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somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Bone in.
Boneless if you are hotnfast butterflying it but even then, the edges get overcooked. Boneless is only better if it is for a curry. Lamb Curry? Did someone say lamb curry...oh man...
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Hold my dang beer... |
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