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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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Old 04-29-2008, 07:24 PM   #1
billm
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Default Greek Easter 2008
cooked up this 35 lb lamb this past Sunday...


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Old 04-29-2008, 07:39 PM   #2
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NOW that looks great

is that a rotisserie ?
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Old 04-29-2008, 07:45 PM   #3
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NOW that looks great

is that a rotisserie ?
yep..it fits over a large flat bed grill..here is a pic of it

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Last edited by billm; 04-29-2008 at 08:59 PM..
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Old 04-29-2008, 07:52 PM   #4
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Do you cook a whole lamb until medium or well done? Or.....?? Cool setup.

Paul
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Old 04-29-2008, 08:59 PM   #5
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Do you cook a whole lamb until medium or well done? Or.....?? Cool setup.

Paul
we cook it until its close to falling apart..ya gotta make sure all that fat renders down
it was around 170-180 in the leg and shoulder when we pulled it off
if im just doing leg of lamb or chops on the grill I prefer medium
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Old 04-29-2008, 09:25 PM   #6
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Hmmm... My invitation must still be in the mail.



Looks great Bill!
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Old 04-29-2008, 09:26 PM   #7
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What kind of seasoning did you put on it?
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Old 04-29-2008, 09:36 PM   #8
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What kind of seasoning did you put on it?
nothing extraordinary...
a little olive oil,, salt..pepper...garlic..sprayed it down occasionally with salt water mixture
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Old 04-29-2008, 09:36 PM   #9
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Hmmm... My invitation must still be in the mail.



Looks great Bill!
Damn postal service!!!
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Old 04-30-2008, 01:45 AM   #10
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Looks good. How much mint jelly did you use up?
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Old 04-30-2008, 03:50 AM   #11
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That looks awesome!
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Old 04-30-2008, 08:42 AM   #12
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Looks good. How much mint jelly did you use up?
mint jelly on Greek Lamb? bite your tongue!
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Old 04-30-2008, 09:36 AM   #13
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Nice lloking set-up you have!Looks awesome!
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