Aussie Lamb Leg Hot and Fast

SmokinAussie · 10-17-2010, 12:09 AM

G'Day Bruces'

Hope you're all having a lovely Weekend.... been pretty good here too.

I thought it was about time I posted a Leg of Lamb.

I got this full leg from my local meatatarium:

I decided to be very simple with this dressing of the lamb and let the natural flavour do the talking. Just garlic slivers, cloves, rosemary, with salt and pepper...

First you use a little paring knife and make a slit.

Then insert the garlick, clove and rosemary..

I use a chopstick to stuff the garlic and clove in a little further...
here's the prepped lamb.

And in the pan:

Started the Q at about 350F to get a bit of a crisp up!

Then backed it off after about 20 mins and cooked steady at about 275F.

I was using lump and Oak Chunks and pulled it at 145F,

Rested for 15-20 mins

Started Carving... nice and rare.... YUM!

This is how nice rare Lamb should be. I think I've still got a reasonably good smoke ring too!

Plated... with shank... (YUM, Dad always gets the shank) and we had this with baked spuds and a cauliflower/broccoli bake with bechamel sauce and cheese...

No left overs.... Heh Heh...

I know most people would not do a rare rare leg like this, but if you're adventurous... give it a try.
Thanks for looking!

Cheers!

Bill

gjdad · 10-17-2010, 12:32 AM

Very nice!

Moose · 10-17-2010, 01:24 AM

Bill, that is done beautifully! I've never seen lamb done with cloves, though. Here in the states we usually insert cloves into ham. Did it overpower the meat?

SmokinAussie · 10-17-2010, 02:23 AM

Quote:

Originally Posted by Moose

Bill, that is done beautifully! I've never seen lamb done with cloves, though. Here in the states we usually insert cloves into ham. Did it overpower the meat?

No, it was very complimentary. The lamb leg was about 10 pounds, so a clove here and there was a good thing!

N8man · 10-17-2010, 02:52 AM

That has my mouth Watering!!!!

bigabyte · 10-17-2010, 03:54 AM

Beautiful! Cooked just right!

Dr_KY · 10-17-2010, 05:09 AM

I love cooking lamb but not a fan of eating it.

Looks perfect!!!!!!!!!

billm · 10-17-2010, 06:38 AM

outstanding!

tjus77 · 10-17-2010, 06:38 AM

I don't know much about lamb or cooking it... but that looks delicious... thanks for sharing.

Phubar · 10-17-2010, 06:52 AM

Looks PerPhect Wizard of Ausz!

Norm · 10-17-2010, 07:37 AM

That looks perfectly cooked!

My main complaint with leg of lamb is that it's usually over done.

jestridge · 10-17-2010, 08:27 AM

I don't even like lamb , but I sure would try that.

Phesant · 10-17-2010, 08:28 AM

MMMMMMMMMMMMMMM..... that sure looks good....mmmmmmmmmmmmm

Garyclaw · 10-17-2010, 08:30 AM

Beautiful Bill!

bluetang · 10-17-2010, 08:33 AM

That is done perfectly. That looks so good! I do love it rare myself. Have to try the cloves now.

10-17-2010, 12:09 AM	#1
SmokinAussie somebody shut me the fark up. Join Date: 10-19-09 Location: Gold Coast, Queensland! (Finally Escaped Melbourne) Name/Nickname : Bill	Aussie Lamb Leg Hot and Fast G'Day Bruces' Hope you're all having a lovely Weekend.... been pretty good here too. I thought it was about time I posted a Leg of Lamb. I got this full leg from my local meatatarium: I decided to be very simple with this dressing of the lamb and let the natural flavour do the talking. Just garlic slivers, cloves, rosemary, with salt and pepper... First you use a little paring knife and make a slit. Then insert the garlick, clove and rosemary.. I use a chopstick to stuff the garlic and clove in a little further... here's the prepped lamb. And in the pan: Started the Q at about 350F to get a bit of a crisp up! Then backed it off after about 20 mins and cooked steady at about 275F. I was using lump and Oak Chunks and pulled it at 145F, Rested for 15-20 mins Started Carving... nice and rare.... YUM! This is how nice rare Lamb should be. I think I've still got a reasonably good smoke ring too! Plated... with shank... (YUM, Dad always gets the shank) and we had this with baked spuds and a cauliflower/broccoli bake with bechamel sauce and cheese... No left overs.... Heh Heh... I know most people would not do a rare rare leg like this, but if you're adventurous... give it a try. Thanks for looking! Cheers! Bill __________________ A butterflies wings. About to bring down everything... Last edited by SmokinAussie; 10-17-2010 at 04:58 AM..

10-17-2010, 12:32 AM	#2
gjdad On the road to being a farker Join Date: 10-10-10 Location: Wilmette Illinois	Very nice! __________________ (3) 22.5" OTG Kettles; (2) 22.5" Kettles; (1) 18" Kettle; (1) Smokey Joe

10-17-2010, 01:24 AM	#3
Moose somebody shut me the fark up. Join Date: 10-12-08 Location: Gallatin, TN Name/Nickname : Richard	Bill, that is done beautifully! I've never seen lamb done with cloves, though. Here in the states we usually insert cloves into ham. Did it overpower the meat? __________________ Moose *Showcase Your Cooking in the BBQ Brethren Throwdowns!* 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com

10-17-2010, 02:52 AM	#5
N8man Babbling Farker Join Date: 05-09-07 Location: God's Country Ossipee-Osceola NC	That has my mouth Watering!!!! __________________ N8man Average Joe Backyard Enthusiast How I Fire Up That Ugly DrumPit Smoker!!!!

10-17-2010, 03:54 AM	#6
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Beautiful! Cooked just right! __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

10-17-2010, 05:09 AM	#7
Dr_KY Quintessential Chatty Farker Join Date: 12-15-07 Location: England	I love cooking lamb but not a fan of eating it. Looks perfect!!!!!!!!! __________________ www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla 250 gallon cooker- 'The Meat Beast!!' British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009

10-17-2010, 06:38 AM	#8
billm is One Chatty Farker Join Date: 03-08-06 Location: Roselle Il Name/Nickname : Head	outstanding! __________________ 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

10-17-2010, 06:38 AM	#9
tjus77 is One Chatty Farker Join Date: 10-19-06 Location: Montgomery, TX	I don't know much about lamb or cooking it... but that looks delicious... thanks for sharing. __________________ *Skinny Cooks Can't Be Trusted!* Lyfe Tyme Smoker Campfire Cookset, Dutch Oven Cooking Table Variety of Cast Iron DO's Weber Genius Gas Grill, Weber Kettle Cajuns make better lovers cause we'll eat ANYTHING.

10-17-2010, 06:52 AM	#10
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	Looks PerPhect Wizard of Ausz! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012 [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

10-17-2010, 07:37 AM	#11
Norm Quintessential Chatty Farker Join Date: 02-22-10 Location: USA Name/Nickname : Private	That looks perfectly cooked! My main complaint with leg of lamb is that it's usually over done.

10-17-2010, 08:27 AM	#12
jestridge somebody shut me the fark up. Join Date: 12-28-07 Location: annville ky	I don't even like lamb , but I sure would try that.

10-17-2010, 08:28 AM	#13
Phesant Babbling Farker Join Date: 08-24-08 Location: Appleton, Wi	MMMMMMMMMMMMMMM..... that sure looks good....mmmmmmmmmmmmm __________________ Ken WSM Char-Griller Super Pro w/SFB Grill Sargent Turkey / Fish Fryer Weber Ranch Kettle "Lucky Girl" (A Stamp, 1979), [COLOR=darkorange][B]ORANGE THERMAPEN[/B][/COLOR] [COLOR=black]Proud member of the Zero's :thumb:[/COLOR]

10-17-2010, 08:30 AM	#14
Garyclaw Babbling Farker Join Date: 08-05-09 Location: NE OH-IO	Beautiful Bill! __________________ Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR] "Nice talkin' to ya" :yo:

10-17-2010, 08:33 AM	#15
bluetang somebody shut me the fark up. Join Date: 08-06-10 Location: Stuart, Fl Name/Nickname : Mike	That is done perfectly. That looks so good! I do love it rare myself. Have to try the cloves now. __________________ Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky!