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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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Unread 07-18-2007, 05:13 PM   #1
Plowboy
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Default American Lamb Board - Summer Grill Pack

I was contacted by the American Lamb Board and offered one of their Summer Grilling Packs. They sent an 8 lb. fresh, boneless leg of lamb, recipes, herbs, stainless skewers, and an instant read thermometer.

I'll let you know how it goes.
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Unread 07-18-2007, 05:25 PM   #2
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Sweet!!! I love lamb....when can I come over? Scott
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Unread 07-18-2007, 05:29 PM   #3
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"Offered", ya mean, like Free? Surely you had to pay something for it?
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Unread 07-18-2007, 05:31 PM   #4
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Scott, you are welcome anytime you are in KC.

Jim, FREE! They want me to share it and write about it on my site. Pretty sweet deal. 1 out of 3 Americans have never made lamb at home. I'm one of them. This will be my first lamb I've ever made.
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Unread 07-18-2007, 05:39 PM   #5
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how do i sign up for that program? and do they offer for sale as well?

i've been wanting to find a supplier around here, just haven't looked real hard yet. the guy that lives behind me has sheep though
whenever he has lambs, the coyotes are all over the place so he has a guard turkey!
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Unread 07-18-2007, 05:41 PM   #6
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Quote:
Originally Posted by Plowboy View Post
Scott, you are welcome anytime you are in KC.

Jim, FREE! They want me to share it and write about it on my site. Pretty sweet deal. 1 out of 3 Americans have never made lamb at home. I'm one of them. This will be my first lamb I've ever made.
From what I see and hear, I would have thought it would have been more like 3 out of 4 that have never made lamb at home.

Personally I love the stuff, and enjoy cooking it. Most of my family though, are so-so about it, so I don't do it as often as I would like.
Good luck on your virgin lamb [cook that is]
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Unread 07-18-2007, 05:47 PM   #7
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I got to admit I'm a little intimidated cooking Lamb on my smokers, I don't know why? Maybe it's the cost? Free is great! Let us know when you do the write-up, that'll probably be the kick in the A$$ I'll need to get mooovin'.

Nice score Todd!

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Unread 07-18-2007, 05:52 PM   #8
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Quote:
Originally Posted by Plowboy View Post
Jim, FREE! They want me to share it and write about it on my site. Pretty sweet deal. 1 out of 3 Americans have never made lamb at home. I'm one of them. This will be my first lamb I've ever made.
Sweeeet!

I am sure you already know this, but go light on the smoke and take a lot of pictures.
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Unread 07-18-2007, 05:58 PM   #9
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Quote:
Originally Posted by swamprb View Post
I got to admit I'm a little intimidated cooking Lamb on my smokers, I don't know why? Maybe it's the cost? Free is great! Let us know when you do the write-up, that'll probably be the kick in the A$$ I'll need to get mooovin'.
*kick*




sorry

not expensive at all
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Unread 07-18-2007, 06:03 PM   #10
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I love lamb. Kabobs and legs.
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Unread 07-18-2007, 06:08 PM   #11
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Default Lamb

Damn Rick you've gotta quit that chit, chewing on the monitor, looks awsome...and I love lamb, milk and butter and cheese its all good!!
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Unread 07-18-2007, 06:16 PM   #12
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Lamb is awesome, my wife is Armenian and grilled lamb chops and braised leg of lamb are two of my favorites when we head over to the in-laws. I've been wanting to try a leg on the smoker. Be sure to post the results.
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Unread 07-18-2007, 06:24 PM   #13
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i went over to the american lamb board website and downloaded a lamb cut chart and brochure at their retail materials section... pretty nice, but i don't see this grill pack for sale, dangit!

americanlambboard.org
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Unread 07-18-2007, 06:57 PM   #14
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Quote:
Originally Posted by HarlDane View Post
Lamb is awesome, my wife is Armenian and grilled lamb chops and braised leg of lamb are two of my favorites when we head over to the in-laws. I've been wanting to try a leg on the smoker. Be sure to post the results.
Same here. My wife is half Armenian and half Irish, born in Fresno. We've been married 22-years and I've learned to cook rice pilaf, lamb shish kebabs and some other Armenian dishes better than the inlaws.

About 10 years ago the San Jose Mercury news printed a burgundy wine marinade for lamb shish kebabs that is killer.

Grilled Lamb Shish Kebab

4 pounds boned leg of lamb cut into 2-inch cubes

Marinade:
4 medium onions (minced)
1/2 cup chopped fresh parsley
4 teaspoons black pepper
4 teaspoons salt
2 cloves garlic, crushed
2 cups burgundy wine

Mix marinade ingredients and marinate lamb cubes for 24 hours.
Thread meat on to skewers. Grill over hot coals for about 20 minutes.

Allow 1 pound of boned leg of lamb per person.

Serves 4.
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Unread 07-18-2007, 08:04 PM   #15
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Quote:
Originally Posted by HeSmellsLikeSmoke View Post
Sweeeet!

I am sure you already know this, but go light on the smoke and take a lot of pictures.

I was thinking kabobs grilled on the Weber Kettle. Should I grill over hot coals, medium coals, or banked to both sides? What about wood chunks? Flavor/Species?
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