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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 04-02-2013, 11:19 AM   #1
GARNAAL
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Talking a little leg of Lamb on the spit for Easter

marinated in the fridge 3 days with a simple rub of mint, freshly chopped rosemary out of the backyard, pepper & salt and spiked with some garlic..

slowly roasted to ~ 130F with some hickory chips in the wood bin !
crispy on the outside - rare inside..
mmmm...













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Old 04-02-2013, 11:24 AM   #2
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That looks great!
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Old 04-02-2013, 11:29 AM   #3
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What time is dinner?
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Old 04-02-2013, 02:44 PM   #4
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That's a great lookin' leg of lamb!
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Old 04-02-2013, 02:58 PM   #5
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Nice job on the leg mate,did you need to push the prongs in while cooking?
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Old 04-02-2013, 03:52 PM   #6
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Quote:
Originally Posted by AussieTitch View Post
Nice job on the leg mate,did you need to push the prongs in while cooking?
no that was not necessary - the prongs at the thick end of the leg were far enough into the meat to prevent it from turning on the rod -
the one on the other side just got enough grip on it to hold it in place.

as you can see - the prongs are oversized - big holes in the centers so I can tighten them on the rod in any position to fit the shape of the cut of meat..
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Old 04-02-2013, 03:56 PM   #7
Mahoney86
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Looks amazing. I was going to do a leg of lamb for east, but had some guest back out. Glad you enjoyed it!
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Old 04-02-2013, 08:08 PM   #8
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Looks great. I'm getting ready to cook some Lamb Osso Buco that I have in the Fridge. You have motivated me!
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