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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking. |
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12-31-2012, 08:15 AM
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#1 |
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is One Chatty Farker
  
Join Date: 02-24-10
Location: Rancho Palos Verdes, CA
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Boneless Leg of Lamb
So got me some lamb to try. Any suggestions or tips? Never cooked any before so looking forward to it.
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--Lionel You only fail if you do not try. |
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12-31-2012, 08:28 AM
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#2 |
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is One Chatty Farker
Join Date: 02-17-11
Location: Chicago north 'burbs IL
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I like both of these thread's.....
Phrasty's Thread - http://www.bbq-brethren.com/forum/sh...ad.php?t=98634 Smokin Aussie's Thread - http://www.bbq-brethren.com/forum/sh...ad.php?t=94026
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UDS - Midi Me - Weber Performer - 22.5 Weber OTG - Weber Genesis - GOSM White Lightning Thermopen |
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12-31-2012, 08:30 AM
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#3 |
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Moderator
 
Join Date: 04-14-04
Location: Choctaw, OK
Downloads: 1
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I make an annual smoked lamb Irish stew and cube up a leg.
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Arlin MacRae NB El Dorado Offset, Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Black (Stealth) Thermapen Driver - you saw NOTHING Certified KCBS BBQ Judge Missin' KC... |
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12-31-2012, 09:12 AM
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#4 |
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On the road to being a farker
Join Date: 04-16-12
Location: Springfield, OR
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It really depends on if you are looking for presentation or just good eats.
I buy a spring lamb about every other year so my cost is resonably cheap. Store bought lamb can get expensive and sometimes you gots to make it look good too. Heres a link to my last leg. http://www.bbq-brethren.com/forum/sh...d.php?t=136122 The pesto rub made for great flavor and rinsing it off prior to grilling kept the herbs from charring or interfering with the bite. Spread out the leg will cook to different doneness between the thick and the thin, but most like it on the rare side. Either way do not overcook.
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Pete-my first UDS,a brick pizza WFO, a leaky Chargriller offest, wifes Weber Genesis gasser, and now a Lightening Fast RED Thermapen |
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12-31-2012, 10:03 AM
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#5 |
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is One Chatty Farker
Join Date: 02-24-10
Location: Rancho Palos Verdes, CA
Downloads: 0
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Thanks for the tips!
Sent from my Nexus 7 using Tapatalk 2
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--Lionel You only fail if you do not try. |
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12-31-2012, 11:18 AM
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#6 |
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Babbling Farker
Join Date: 08-31-09
Location: Antioch, CA
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Lionel:
Here are a couple of links of some of my lamb cooks. Smoked leg o lamb: http://www.bbq-brethren.com/forum/sh...70&postcount=5 Grillled (butterflied) leg o lamb: http://www.bbq-brethren.com/forum/sh...ight=john+lamb
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Sir Porkalot aka John Back to back winner of the BBQ Brethren Throwdown with a pig leg and something funky CBBQA & KCBS member: Sir Porkalot BBQ Team NC & NorCal (Yes I stay confused) BLUE Thermapen Visit my website: http://www.sirporkalot.com |
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