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lcbateman3
12-31-2012, 08:15 AM
So got me some lamb to try. Any suggestions or tips? Never cooked any before so looking forward to it.

chicagokp
12-31-2012, 08:28 AM
I like both of these thread's.....

Phrasty's Thread - http://www.bbq-brethren.com/forum/showthread.php?t=98634

Smokin Aussie's Thread - http://www.bbq-brethren.com/forum/showthread.php?t=94026

Arlin_MacRae
12-31-2012, 08:30 AM
I make an annual smoked lamb Irish stew and cube up a leg.

plakers
12-31-2012, 09:12 AM
It really depends on if you are looking for presentation or just good eats.
I buy a spring lamb about every other year so my cost is resonably cheap. Store bought lamb can get expensive and sometimes you gots to make it look good too.

Heres a link to my last leg.
http://www.bbq-brethren.com/forum/showthread.php?t=136122

The pesto rub made for great flavor and rinsing it off prior to grilling kept the herbs from charring or interfering with the bite.
Spread out the leg will cook to different doneness between the thick and the thin, but most like it on the rare side. Either way do not overcook.

lcbateman3
12-31-2012, 10:03 AM
Thanks for the tips!

Sent from my Nexus 7 using Tapatalk 2

SirPorkaLot
12-31-2012, 11:18 AM
Lionel:

Here are a couple of links of some of my lamb cooks.

Smoked leg o lamb: http://www.bbq-brethren.com/forum/showpost.php?p=1896970&postcount=5

Grillled (butterflied) leg o lamb: http://www.bbq-brethren.com/forum/showthread.php?t=69681&highlight=john+lamb