Leg of Lamb...

colt45 · 12-13-2003, 05:22 PM

ok... its long time, no post for me...

Anyone ever done a leg of lamb? What did you use? did it dry out? foil? times? temps? gimme the low down!

thanks for the help... and happy qing to all!

colt

fivelombardis · 12-13-2003, 11:09 PM

hey Colt,

don't know if this is too late for you to use, or even IF you'd use it! but here it goes: i've found that using garlic powder on lamb and goat, makes for a good combo. if you have any of the southern flavor garlic seasoning i'd use it. lamb doesn't need much. i've found that keeping these two meats fairly simple is the best. here's how i Q mine. first rub the leg (the lamb's not yours) with butter and then season it with salt, pepper preferably coarse, and then the garlic seasoning. Q it uncovered for about 1 hour. after that, wrap it in foil until it's done. you'll know when it's done by sticking a fork in it and giving it a little twist. hope it works for you...IF you decide to use it.
good luck.
robert

parrothead · 12-14-2003, 07:45 AM

Been way to long to remember, In fact I would be wasting your time. later.

But good to see you ,cornholio!

Mark · 12-17-2003, 08:26 AM

I quartered a whole goat not too long ago. I marinated it overnight in beer and meat tenderizer and continued to spray down with beer and tabasco while smoking. I took it off when the meat shrunk back off the leg bone about an inch. some people wouldn't eat it though simply because it was goat.

parrothead · 12-17-2003, 09:24 AM

Quote:

some people wouldn't eat it though simply because it was goat.

I grew up on a goat farm. They were our primary meat source for years.

Mark · 12-17-2003, 10:32 AM

And what do you think of goat meat now?

Mark · 12-17-2003, 11:18 AM

Good job controlling the urge Bill. Brian: please move this **** where it belongs. Thanks

Mark

parrothead · 12-17-2003, 01:03 PM

Quote:

And what do you think of goat meat now?

Haven't had any for awhile, but still like it.

chad · 12-17-2003, 06:28 PM

I've got an invite to judge at the Millington, TN, International Goat Days festival.

I'm considering going!! (1) To judge the 'que and (2) to get to know some in-laws better :D

Mark · 12-17-2003, 06:29 PM

Goat: The other dark meat

chad · 12-17-2003, 06:38 PM

In south Texas you gotta be careful -- a lot of Anglos think barbacoa is just barbeque with a Mexican name :D :D :D

Saturdays at some of the local places -- grab a tortilla, fill it up, and watch the grease run over your hand and down the arm as you chow down!! :D

Damn I miss San Antonio!! :D It's tamallis are all over the place right now for the holidays! Lights on the River Walk! SPURS basketball :D

I do have one job app working for San Antonio -- I think the boys would help me move the family back!!

willkat98 · 12-17-2003, 08:18 PM

Wow,
get busy at wrk for a few days, and you come back to a thread that starts on lamb, then to goat, then to Santa's ass, the tortillas in San Antonio.

The best thing about this thread, I didnt steer it here.

Colt, there was only one thread last Easter on old site about leg o lamb. I know the post'er, I will try to get some info. But Robert has a good point, but I know from supplying you that you ain't got So Flav garlic. How bout So Flav regular with a little garli powder

BBQchef33 · 12-17-2003, 11:28 PM

back on Topic. :)

look at the easter posts. But heres my lamb marinade.

1 bottle wisbone italian,
1/2 cup(about) red wine
1 head chopped garlic,
3 tablespoons rosemary leaves
1/2 teaspoon each sage and thyme and oregano.
juice and pulp of a lemon.

Use a blender and blend together till smooth and everythigns is chopped.
marinade 3-4 hours.. no more.

smoke at 240 till internal 130.

Rmove from smoker and roll on real hot grill for about 2 seconds each side just to seer it real good,

cover loose and let sit about 10-15 minutes.

brdbbq · 12-18-2003, 05:04 AM

Looks like the janitor came in and stump broke Santa.

Mark · 12-18-2003, 08:47 AM

Since mature goat and lamb (mutton) taste very similar and are prepared very similar, nothing about goat is really off-topic. Barbacoa might be since its main ingredient is stuff scrapped off a cow's head. And Santa's ass: well let's just not go there.

Perhaps off topic (but not far) is cabrito; otherwise known as kid goat que'd up Mexican style. I think Phil's marinade and technique would work well with kid goat.

I made the mistake of ordering cabrito for lunch once in a very good Tex-Mex place in Arlington VA. Basically what I got was a whole leg, about 20" long on a 12" platter. Everyone in the place was staring at us. Talk about food shock.

12-13-2003, 05:22 PM	#1
colt45 Full Fledged Farker Join Date: 08-11-03 Location: Tomball, TX Downloads: 0 Uploads: 0	Leg of Lamb... ok... its long time, no post for me... Anyone ever done a leg of lamb? What did you use? did it dry out? foil? times? temps? gimme the low down! thanks for the help... and happy qing to all! colt __________________ [size=6][b][color=blue]Colt 45[/size][/b][/color] Josh Chater Member Currently without a Chapter

12-13-2003, 11:09 PM	#2
fivelombardis is one Smokin' Farker Join Date: 08-19-03 Location: TEXAS Downloads: 0 Uploads: 0	hey Colt, don't know if this is too late for you to use, or even IF you'd use it! but here it goes: i've found that using garlic powder on lamb and goat, makes for a good combo. if you have any of the southern flavor garlic seasoning i'd use it. lamb doesn't need much. i've found that keeping these two meats fairly simple is the best. here's how i Q mine. first rub the leg (the lamb's not yours) with butter and then season it with salt, pepper preferably coarse, and then the garlic seasoning. Q it uncovered for about 1 hour. after that, wrap it in foil until it's done. you'll know when it's done by sticking a fork in it and giving it a little twist. hope it works for you...IF you decide to use it. good luck. robert __________________ That boy just ain't right.

12-14-2003, 07:45 AM	#3
parrothead somebody shut me the fark up. Join Date: 08-13-03 Location: Port Saint Lucie, FL Downloads: 0 Uploads: 0	Been way to long to remember, In fact I would be wasting your time. later. But good to see you ,cornholio! __________________ Greg American Picker Blog

12-17-2003, 08:26 AM	#4
Mark somebody shut me the fark up. Join Date: 08-13-03 Location: St. Peters MO Downloads: 0 Uploads: 0	I quartered a whole goat not too long ago. I marinated it overnight in beer and meat tenderizer and continued to spray down with beer and tabasco while smoking. I took it off when the meat shrunk back off the leg bone about an inch. some people wouldn't eat it though simply because it was goat. __________________ Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality.

12-17-2003, 10:32 AM	#6
Mark somebody shut me the fark up. Join Date: 08-13-03 Location: St. Peters MO Downloads: 0 Uploads: 0	And what do you think of goat meat now? __________________ Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality.

12-17-2003, 11:18 AM	#7
Mark somebody shut me the fark up. Join Date: 08-13-03 Location: St. Peters MO Downloads: 0 Uploads: 0	Good job controlling the urge Bill. Brian: please move this **** where it belongs. Thanks Mark __________________ Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality.

12-17-2003, 06:28 PM	#9
chad somebody shut me the fark up. Join Date: 08-13-03 Location: Clearwater, FL Downloads: 0 Uploads: 0	I've got an invite to judge at the Millington, TN, International Goat Days festival. I'm considering going!! (1) To judge the 'que and (2) to get to know some in-laws better :D __________________ Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker

12-17-2003, 06:29 PM	#10
Mark somebody shut me the fark up. Join Date: 08-13-03 Location: St. Peters MO Downloads: 0 Uploads: 0	Goat: The other dark meat __________________ Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality.

12-17-2003, 06:38 PM	#11
chad somebody shut me the fark up. Join Date: 08-13-03 Location: Clearwater, FL Downloads: 0 Uploads: 0	In south Texas you gotta be careful -- a lot of Anglos think barbacoa is just barbeque with a Mexican name :D :D :D Saturdays at some of the local places -- grab a tortilla, fill it up, and watch the grease run over your hand and down the arm as you chow down!! :D Damn I miss San Antonio!! :D It's tamallis are all over the place right now for the holidays! Lights on the River Walk! SPURS basketball :D I do have one job app working for San Antonio -- I think the boys would help me move the family back!! __________________ Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker

12-17-2003, 08:18 PM	#12
willkat98 somebody shut me the fark up. Join Date: 08-11-03 Location: Chicago Western Burbs, but always south of Madison Downloads: 0 Uploads: 0	Wow, get busy at wrk for a few days, and you come back to a thread that starts on lamb, then to goat, then to Santa's ass, the tortillas in San Antonio. The best thing about this thread, I didnt steer it here. Colt, there was only one thread last Easter on old site about leg o lamb. I know the post'er, I will try to get some info. But Robert has a good point, but I know from supplying you that you ain't got So Flav garlic. How bout So Flav regular with a little garli powder __________________ . Bill-Chicago "Everyone has a plan until they get punched in the mouth." - Jack Reacher Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven

12-17-2003, 11:28 PM	#13
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Downloads: 10 Uploads: 4	back on Topic. :) look at the easter posts. But heres my lamb marinade. 1 bottle wisbone italian, 1/2 cup(about) red wine 1 head chopped garlic, 3 tablespoons rosemary leaves 1/2 teaspoon each sage and thyme and oregano. juice and pulp of a lemon. Use a blender and blend together till smooth and everythigns is chopped. marinade 3-4 hours.. no more. smoke at 240 till internal 130. Rmove from smoker and roll on real hot grill for about 2 seconds each side just to seer it real good, cover loose and let sit about 10-15 minutes. __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM

12-18-2003, 05:04 AM	#14
brdbbq Quintessential Chatty Farker Join Date: 12-05-03 Location: Derry NH Downloads: 0 Uploads: 0	Looks like the janitor came in and stump broke Santa. __________________ Proud Owner of a George Forrman

12-18-2003, 08:47 AM	#15
Mark somebody shut me the fark up. Join Date: 08-13-03 Location: St. Peters MO Downloads: 0 Uploads: 0	Since mature goat and lamb (mutton) taste very similar and are prepared very similar, nothing about goat is really off-topic. Barbacoa might be since its main ingredient is stuff scrapped off a cow's head. And Santa's ass: well let's just not go there. Perhaps off topic (but not far) is cabrito; otherwise known as kid goat que'd up Mexican style. I think Phil's marinade and technique would work well with kid goat. I made the mistake of ordering cabrito for lunch once in a very good Tex-Mex place in Arlington VA. Basically what I got was a whole leg, about 20" long on a 12" platter. Everyone in the place was staring at us. Talk about food shock. __________________ Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality.

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