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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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Old 05-07-2011, 10:28 PM   #1
SmokinAussie
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Default Hot and Fast Lamb Leg (Pron)

G'Day Bruces'

Hopefully this entry will encourage some more btrethren to be "Lamb Virgins No More"?

Here's how to do it hot and fast, give it plenty of smoke and have a delicious dinner!

This lamb came from my parants hobby farm, so I was really keen to do it justice!

First, I traditionally prepped this with slivers of garlic and fresh rosemary. Then the lamb was seasoned with black pepper and marinated in white wine.


(Frances was making an apple pie at the same time... not part of the recipe)

I then rubbed the lamb with this new rub I got from Hong Kong... which was actually imported from South Africa. It was really fragrant.



Then into the smoker using lump and oak at 300F

This is about 2hrs in, and by that stage I was running at 325-350F




Cooked to an internal of 140F. Went through lots of oak too, but with a small hot fire it burned clean as a whistle...




The leg was then properly rested for 2 hours in foil, towel and cooler

Ready for carving:


A few slices in:



This might look a bit rare for some people, but trust me, this is about how I like it. Don't be to concerned about seeing it this pink. Rare lamb is supposed to look this pink. If you're worried about this colour, just go up to 155F internal, and this will give you a nice balance that should pleasse most people. What is important to note is the EVENNESS of the colour, meaning it's well rested and well cooked. There's no part of the lamb that is raw.



We had this with pumkin, potatoes, beans with mustard viniagrette... and char grilled zucchini!

No complaints from the family!



Thanks for looking!

And... don't tell me you "must try that sometime"... Just go out and DO IT! You won't regret it!

Cheers!

Bill
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Old 05-07-2011, 10:34 PM   #2
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You , sir, are a mean, mean man! Killer cookin'. That lamb is perfect. And from your mom's farm? Kick arse!
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Old 05-08-2011, 12:05 AM   #3
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Wow that looks great! Give yourself a tick for that
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Old 05-08-2011, 12:13 AM   #4
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ummmmmm, where is the apple pie pic?

Looks good Bill, I have to break my lamb cherry one of these days
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Old 05-08-2011, 12:28 AM   #5
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That looks perfect. I have no excuse to not cook more lamb!
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Old 05-08-2011, 12:34 AM   #6
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Oh Great...It's bedtime here and I'm suddenly hungry again....
I love leg of lamb!!!

Bill, that is Farking Stellar, Man!!!!
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Old 05-08-2011, 12:51 AM   #7
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Man that looks really good!!!
I have never had lamb before. Shoot the only lamb I have ever seen was at the Fair when the 4H kids have the livestock show.
After seeing this post I will look at the little butcher/farmers market.

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Old 05-08-2011, 01:07 AM   #8
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Quote:
Originally Posted by devious View Post
ummmmmm, where is the apple pie pic?

Looks good Bill, I have to break my lamb cherry one of these days
i second this
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Old 05-08-2011, 01:59 AM   #9
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I did my first lamb for Easter this year (chops), Leg is next, hopefully I can do it as well as your's turned out
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Old 05-08-2011, 04:19 AM   #10
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love it mate, lamb fresh from the farm, cant go wrong there.
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Old 05-08-2011, 06:11 AM   #11
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That looks great.I cook lamb chops a lot,now I gotta try a leg.Thanks for sharing
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Old 05-08-2011, 10:58 AM   #12
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Good lookin lamb Bill, give yourself another ALF award.
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Old 05-08-2011, 11:05 AM   #13
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Looks great Ausz!
That Nomu rub is available over here,I saw that some Dutch Brethren make use of this rub.
It's quite good according to the Dutch Brethren.
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Old 05-08-2011, 12:31 PM   #14
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Yowza, brother Bill. I'd hit that twice!
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Old 05-08-2011, 01:14 PM   #15
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Bill, looks just fantastic. Making my mouth water.
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