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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, 09:20 PM   #16
HeSmellsLikeSmoke
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Quote:
Originally Posted by Plowboy View Post
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?
There is a good recipe for butterflied leg of lamb on page 153 of The Thrill of the Grill.


Seems such a waste to cut that good looking hunk of meat up into little kabobs. Maybe you could cut some off for kabobs and then butterfly and grill the larger portion.

I can tell you more about the recipe in a PM if you want, but don't feel right posting it on here.

You sear the meat well on medium high heat, then move to the cool half of the kettle and cover and cook for 15 or 20 minutes until you get it to the doneness you like.

Daaaamn, now I need some lamb.
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Unread 07-19-2007, 07:49 AM   #17
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Quote:
Originally Posted by Plowboy View Post
1 out of 3 Americans have never made lamb at home.
Cough......You're taking the P......

Is that statistic correct?

Its one of the 4 primary meat groups!!!!

Don't Kebob it....thats a waste....

If it's your first lamb, I'd keep it simple, butterfly it, spike it all over with a fork to create lots of little holes for the marinade to soak into. In a pestle and mortar (or food processor!) throw in a pinch of salt & pepper, small handful fresh rosemary (save that dried stuff for stews), half bulb garlic and the juice and grated rind of 1/2 a lemon [mix and match the quantities until you like the taste!!]. In a bowl mix in olive oil until you have a oily goopy mess. Rub the lamb all over and throw in a bag, pop in the rest of the marinade and seal. Casually throw into fridge. Best left for a few hours. Pop outside, setup grill for indirect, apple or cherry both work well with lamb but you might wish to omit the wood for the first time so you can just taste the meat and herbs). Scrape off 99% of marinade. Pop Lamb over coals until it's browned up nicely (both sides) and then pull off to indirect side of the grill. When I cook indirect I only put coals on one side as I find it esier to control heat and gives room for big pieces of meat well away from coals. Pop lid on and leave until cooked. Should be eaten medium rare. Over cook it and you will regret it!!!!

Fresh Mint, Sage and Tyme all work well with Lamb. Tyme could be used instead of Rosemary in above, but I think Rosemary works better.

If you are feeling more adventurous try my recipe at the bottom of page 1 in this thread http://www.bbq-brethren.com/forum/sh...highlight=lamb

PS - Beer goes well with lamb!
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Last edited by CarbonToe; 07-19-2007 at 01:39 PM..
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Unread 07-19-2007, 07:54 AM   #18
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The stat is from the American Lamb Board...study

Quote:
Originally Posted by American Lamb Board
Nearly one-third (30%) of consumers who have eaten lamb in a restaurant but have never purchased lamb at their grocery store to prepare at home report that they do not know how to prepare it.

35% reported that they have never eaten lamb.
Hey, that's me!!!
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Unread 07-19-2007, 08:49 AM   #19
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So that means that of the 65% of Americans that have eaten Lamb, 30% picked it off a menu.

So only 70% of 65% have cooked it themselves!!!
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Unread 07-19-2007, 02:06 PM   #20
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Todd, how is it that you get all the free stuff LOL
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Unread 07-22-2007, 05:54 AM   #21
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So how did you do the lamb in the end and how did it taste?
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Unread 07-22-2007, 09:00 AM   #22
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I've looked at lamb in the field and at the meat market. I have been tempted to try for a while but haven't yet. To my knowledge I don't think I have ever had any. I have had BBQ goat as a kid at a RN get together. Pretty good, but I wouldn't want it every day.
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Unread 07-22-2007, 09:17 AM   #23
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I have prepared lamb at home and at the restaurant where I worked...I still can't stand the taste of it.
That's just a personal thing -- I have an appreciation of well prepared lamb, but for me, the most important home accessory for lamb at home is:

Something to help bury it in the backyard!!
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File Type: jpg features4_photo1-1.jpg (6.9 KB, 78 views)
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Unread 07-23-2007, 07:52 PM   #24
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Lamb Pics

Grilled on the Weber kettle with a hunk of mullberry wood. Was delicious, but now everyone has garlic & onion breath.
Attached Images
File Type: jpg Lamb 001 [640x480].JPG (66.0 KB, 67 views)
File Type: jpg Lamb 003 [640x480].JPG (69.4 KB, 67 views)
File Type: jpg Lamb 009 [640x480].JPG (78.4 KB, 67 views)
File Type: jpg Lamb 011 [640x480].JPG (93.2 KB, 67 views)
File Type: jpg Lamb 014 [640x480].JPG (56.1 KB, 67 views)
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Unread 07-23-2007, 08:02 PM   #25
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I just stopped at Costco for gas and the OL went in for something, so I made a beeline to the meat dept. and they had boneless leg of lamb for $3.99 lb
I can stomach that!

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Unread 07-23-2007, 08:19 PM   #26
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nice!
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Unread 07-23-2007, 11:14 PM   #27
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8 pounds of lamb only made 4 skewers?
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Unread 07-23-2007, 11:29 PM   #28
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Quote:
Originally Posted by wnkt View Post
8 pounds of lamb only made 4 skewers?
Silly rabbit.
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Unread 07-25-2007, 07:28 AM   #29
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You chopped it up!!!

Whats in the foil?
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Unread 07-25-2007, 08:27 AM   #30
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Quote:
Originally Posted by CarbonToe View Post
You chopped it up!!!

Whats in the foil?
I cubed one end of it. The bulk of the roast is butterflied and being served tonight. Its in marinade right now.

Pita flat breads in the foil.
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