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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 01-09-2010, 01:16 PM   #1
HeSmellsLikeSmoke
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Default Lamb Lessons Learned

I de-boned and butterflied a nice leg of lamb yesterday. First time for that as well as tying with butcher's string. All that went well.

I lightly smoked it somewhat like the "Thrill of the Grill" grilling recipe. It was rubbed with kosher salt, black pepper, garlic, sage, basil, and rosemary. I used use the TRex method of searing very hot at first, then take it off to rest while I cool down the egg, then planned to put it back on until it hit 140 internal at 250 degrees. Ended up taking it off at 145 or so.

Here it is on the BGE with the uncut side up on direct heat -- I should have left more fat on and cooked it cut side up so the juices would have been retained better.


After Resting for 20 minutes


Sliced -- Notice that it was overcooked. It cooked to 145 in 2 1/2 hours which was about an hour earlier than I had calculated.


Braised winter veggies -- also over-cooked.


The flavor was excellent and the smell while cooking was out of this world.
Unfortunately, I had dinner guests and had to try to slow down the cook and hold it until they arrived.

I will do this again soon, cook with more fat, with the uncut side down and serve it when it is more rare.
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Old 01-09-2010, 01:33 PM   #2
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All said and done it looks great and as you stated it tasted great as well. Next time it will even be better. Great Eats!
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Old 01-09-2010, 01:36 PM   #3
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I take mine off at 137 then let rest. Like it was said next time you'll nail it. Does look good though and I'm sure it was. Lamb is our favorite around here.
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Old 01-09-2010, 01:54 PM   #4
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It looks good, that timing thing is the trick, first time cooks always have that element of the unkown.
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Old 01-09-2010, 01:54 PM   #5
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Even overcooked,it still looks great from here
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Old 01-09-2010, 02:18 PM   #6
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I'd hit that.
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Old 01-09-2010, 02:22 PM   #7
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Very Nice! Next time it is!
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Old 01-09-2010, 02:23 PM   #8
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Looks really pretty. Nice to see lamb get its day in the sun.
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Old 01-09-2010, 06:34 PM   #9
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Thanks for the compliments everyone. I learned a lot, and think I can nail it next time.
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Old 01-09-2010, 06:59 PM   #10
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I personally think this was an excellent cook. Not so much because of the end result, but because of the things you learned. You now have a baseline to work from....

First off, grilling lamb is the best way (in my opinion) to serve it. Now you know the boundaries of doneness on that.

Lamb fat contains flavors, much stronger flavors than fat on other things, so realizing that you trimmed it a little close is a good thing. Leaving too much fat on can be overwhelming, so watch that too. Certain cuts, or older lamb have stronger fat. The most important thing is that you liked the flavor. Too many folks try to hide it.

Your seasonings are the same that I use. I do oil the meat before adding them. And I go heavy on garlic, even so far as studding it with slivers of garlic.

Since you are very close to the perfect lamb, I don't want to mention marinades, and I would recommend you stay off those for your next couple of cooks. Work with pulling the natural flavors out and enhancing them with a basic foundation of seasonings.
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Old 01-09-2010, 07:12 PM   #11
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I've got to concur with Thirdeye. Being able to recognize what mistakes you made is what it's all about.
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Old 01-09-2010, 08:04 PM   #12
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last time I had lamb it just knocked my socks off and I dream about it almost everynight and now this...chit, I gots to get me some mo lamb.
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Old 01-10-2010, 12:06 AM   #13
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It looks tasty from here too!
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Old 01-10-2010, 01:17 PM   #14
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Quote:
Originally Posted by thirdeye View Post
I personally think this was an excellent cook. Not so much because of the end result, but because of the things you learned. You now have a baseline to work from....

First off, grilling lamb is the best way (in my opinion) to serve it. Now you know the boundaries of doneness on that.

Lamb fat contains flavors, much stronger flavors than fat on other things, so realizing that you trimmed it a little close is a good thing. Leaving too much fat on can be overwhelming, so watch that too. Certain cuts, or older lamb have stronger fat. The most important thing is that you liked the flavor. Too many folks try to hide it.

Your seasonings are the same that I use. I do oil the meat before adding them. And I go heavy on garlic, even so far as studding it with slivers of garlic.

Since you are very close to the perfect lamb, I don't want to mention marinades, and I would recommend you stay off those for your next couple of cooks. Work with pulling the natural flavors out and enhancing them with a basic foundation of seasonings.
Thanks for the input Wayne - very helpful.
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Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
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Old 01-10-2010, 04:37 PM   #15
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Looks dang good to me.
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