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Unread 05-27-2010, 10:20 PM   #1
Chef Jim
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Default Lamb, My throwdown entry. Prons

Thought those of you that don't watch the throwdowdns might like to see this one.

I have always wanted to travel to Australia or New Zealand. When I was growing up we always associated Lamb with New Zealand. I guess because there was not much American Lamb available.

Think that had to do with range wars over grazing rights, but I digress.

I remembered reading a thread awhile back where someone was having trouble with Lamb and its been stuck in my head ever since.

Well I have to tell you that I love Lamb, but Sharon (BHSLH), doesn't. Then just last week she relented and said if it was cooked outside she would eat it.

So here is my entry.

First the basic stuff. There are a few things that aren't in the Pron but you will see them.



First I cut slits and put in fresh garlic, then seasoned the Lamb with my very special blend. Salt, Pepper, and then I remembered that I had fresh Rosemary in the garden. Gotta have that on Lamb!



Then on to the Offset. I've been having some fire control problems with this one and wanted to work on it before I have 40 people over in just over a week. Also added a Red Pepper and a wrapped Sweet Potato. I used Cowboy lump, Hickory, and Australian Pine to finish it,



Temps were no problem today, it held a steady 227 on the Maverick. The only problem was that it was only a 3 lb. leg and it cooked in 2.75 hours. Now what do I do?

I took it off and double wrapped it with HD foil and then into a very big towel, and into the oven to rest. It was easier to use the oven than a cooler. Potato, and pepper were done too. Here is the Lamb when I unwrapped it.



Great color and seemed tender. Then for the big moment, what did it look like inside?

I was thinking Med Rare.



Yes Yes, Its perfect

So the next thing is to plate it. Added the baked Sweet Potato, some Green Beans with some of the roasted red pepper. Chris, please use this next photo.



What a meal!! The Lamb had a nice smoke ring and an awesome flavor. Sharon (BHSLH) said it was the best she had ever had. And we can have it again. The sweet potato was also perfect. Soft and well done with no extras like marshmallows of sugar. Just a touch of butter.
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Unread 05-27-2010, 10:47 PM   #2
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It's definitely nice to see something other than the beef or pork line-up around here. Your plate looks delicious!!!
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Unread 05-27-2010, 11:24 PM   #3
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What? No mint jelly from Crosse & Blackwell?

That is some good looking lamb, looks like you cooked it just right.
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Unread 05-28-2010, 12:28 AM   #4
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You are killing me I love Lamb but my wife won`t eat it.
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Unread 05-28-2010, 06:03 AM   #5
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Jim,

Congratulatons..

For those of you who do not watch the Throwdowns, please go to the current TD for the full info....

Ta Daaaaaaaa...



Cheers Chef Jim!!!!


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Unread 05-28-2010, 07:00 AM   #6
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Wow, the first recipient of one of Bill's ticks. Guess everyone will be wanting one now -- hmmmm, how to work some lamb on the menu next week....
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Unread 05-28-2010, 08:14 AM   #7
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Quote:
Originally Posted by landarc View Post
What? No mint jelly from Crosse & Blackwell?

That is some good looking lamb, looks like you cooked it just right.
Not a fan of sweet, so the mint jelly is out for me. But you can have all you want if you bring your own.

Quote:
Originally Posted by lionhrt View Post
You are killing me I love Lamb but my wife won`t eat it.
Same with my wife, but as I stated, she loved it. Just show your honey my prons.

Quote:
Originally Posted by Gore View Post
Wow, the first recipient of one of Bill's ticks. Guess everyone will be wanting one now -- hmmmm, how to work some lamb on the menu next week....


Quote:
Originally Posted by SmokinAussie View Post
Jim,

Congratulatons..

For those of you who do not watch the Throwdowns, please go to the current TD for the full info....

Ta Daaaaaaaa...



Cheers Chef Jim!!!!


Bill
Thank you bill, this is a real honor. Am I really the first? Jim
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Unread 05-28-2010, 08:28 AM   #8
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Baaaaaad a$$ looking grub. I'm inspired.
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Unread 05-28-2010, 08:29 AM   #9
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That what I call a happy plate.
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Unread 05-28-2010, 09:13 AM   #10
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How would this be on a drum- or would you rather keep the fat off the fire?
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Unread 05-28-2010, 11:45 AM   #11
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Wow Jim.. looks just wonderful!!
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Unread 05-28-2010, 01:27 PM   #12
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Quote:
Originally Posted by SmokinAussie View Post
Jim,

Congratulatons..

For those of you who do not watch the Throwdowns, please go to the current TD for the full info....

Ta Daaaaaaaa...



Cheers Chef Jim!!!!


Bill

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Point of order, and honour. Chef Jim titled his original Throwdown post post "New Zealand", not "Austrarkinfalia" !!!!!!

You lot would steal anything from New Zealand, it's in in your blood- Phar Lap, Pavlova, Anzac bikkies, Crowded House, Keith Urban, Russell Crowe, (...well, you can keep Russell Crowe)....the list is endless. Farkers.

Nice award though, next time I do up a leg I'll make sure it's Australian lamb and put in for it . It'll look good next to the Rugby League World Cup..

- Dave (stepping down off his inferiority complex soapbox...)
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Unread 05-28-2010, 01:35 PM   #13
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I have never cooked lamb, and have only had lamb/mutton twice so I'm far from being a competent judge but THIS:



Is a beautiful hunk of meat.
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Unread 05-28-2010, 03:29 PM   #14
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Quote:
Originally Posted by h20loo View Post
How would this be on a drum- or would you rather keep the fat off the fire?
Never used a drum but don't see why not. You do a brisket in a drum, don't you? Lots more fat on that. Not much fat on a Lamb.
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Unread 05-28-2010, 04:45 PM   #15
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Jim that looks incredible fantastic job.
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