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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 01-10-2010, 05:35 PM   #16
SmokinAussie
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I cook a LOT of lamb on my offset smoker. We've got a LOT of lamb Downunder.

My advice for getting a good strong gamey flavour.... ask your butcher for older lamb if he can get it...something 2-4 years old, which we call Mutton, not lamb.

Do a light marinade overnight with a dry white wine, rosemary, garlic, oregano, lemon etc. When putting on the smoker, season with Celery Salt and Pepper... nothing else. Cook it slow at 200 / 225 for 4 hours nearly foiled the whole time to avoid too much smoke, then you whack it in your inside oven for 20 mins on a high temp to get some colour / crispiness up. Let it rest and serve with the reduced marinade as a sauce... Oh, this would be for a Large Lamb leg and saddle, bone in.

If you have not tried just a plain celery salt seasoning, I recommend you do this as soon as possible. You'll be amazed by the resulting flavour.

Delicious.
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Unread 01-10-2010, 07:25 PM   #17
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Looks tasty...and I agree with you,you'll nail it next time.
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Unread 01-10-2010, 09:10 PM   #18
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[QUOTE=SmokinAussie;1140484]I cook a LOT of lamb on my offset smoker. We've got a LOT of lamb Downunder.

My advice for getting a good strong gamey flavour.... ask your butcher for older lamb if he can get it...something 2-4 years old, which we call Mutton, not lamb.

Do a light marinade overnight with a dry white wine, rosemary, garlic, oregano, lemon etc. When putting on the smoker, season with Celery Salt and Pepper... nothing else. Cook it slow at 200 / 225 for 4 hours nearly foiled the whole time to avoid too much smoke, then you whack it in your inside oven for 20 mins on a high temp to get some colour / crispiness up. Let it rest and serve with the reduced marinade as a sauce... Oh, this would be for a Large Lamb leg and saddle, bone in.

If you have not tried just a plain celery salt seasoning, I recommend you do this as soon as possible. You'll be amazed by the resulting flavour.

Delicious.[/QUOT

Thanks for sharing your knowledge with us. Even though I used to live in Perth, I never found out any good Aussie lamb cooking secrets.
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Unread 01-11-2010, 03:56 PM   #19
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Quote:
Originally Posted by HeSmellsLikeSmoke View Post
Thanks for sharing your knowledge with us. Even though I used to live in Perth, I never found out any good Aussie lamb cooking secrets.
Perth.... there's your problem. :)
There are no secrets with lamb, the classic leg given a rub with EVOO and good dose of sea salt and fresh ground black pepper, then studded with garlic slivers and rosemary leaves cooked to medium is common knowledge and probably the best of the lot.
I did a leg the other night smoked with peach and plum, cooked on a weber with a slow start and finishing at almost 400F over about 3 hrs and that was a treat too.
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Unread 01-11-2010, 04:09 PM   #20
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Quote:
Originally Posted by justjack View Post
Perth.... there's your problem. :)
There are no secrets with lamb, the classic leg given a rub with EVOO and good dose of sea salt and fresh ground black pepper, then studded with garlic slivers and rosemary leaves cooked to medium is common knowledge and probably the best of the lot.
I did a leg the other night smoked with peach and plum, cooked on a weber with a slow start and finishing at almost 400F over about 3 hrs and that was a treat too.
Did you cook it with bone in? What temp at the start? How long at hight heat at the finish?
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Unread 01-11-2010, 05:43 PM   #21
SmokinAussie
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Quote:
Originally Posted by justjack View Post
Perth.... there's your problem. :)
There are no secrets with lamb, the classic leg given a rub with EVOO and good dose of sea salt and fresh ground black pepper, then studded with garlic slivers and rosemary leaves cooked to medium is common knowledge and probably the best of the lot.
I did a leg the other night smoked with peach and plum, cooked on a weber with a slow start and finishing at almost 400F over about 3 hrs and that was a treat too.
Well, It's not much of a secret here in Oz, but it's generally not done that way in the States as far as I know.... I could be wrong.
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Show me smoking and grilling LAMB for an ALF Award!
Resurrected for 2014: PM me if you've posted grilling or smoking LAMB in QTalk!
Just remember... the standard has gone up. You Americans are getting good at LAMB!

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Too many other bits of BBQ Gear to count!

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Unread 01-11-2010, 05:43 PM   #22
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I started with 6 lit coals in one basket and closed the vents so a pencil could hardly pass through the widest section. The temp began at about 150F when I put the bone in leg into the weber and slowly rose at a fairly uniform rate. As I didn't plot the temps so much as just watch what it was doing with a rum in hand, I'd guess it spent about 30 minutes with the temp over 300F. It finished above medium, with just a hint of pink in the centre. Sorry I can't be more specific, but as you know, no pics, so it didn't actually happen. :)
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