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View Full Version : Leg of lamb!! Now at SAMs club!!


silverfinger
03-21-2013, 08:35 PM
Look at what I found today!!
I've never cooked one but there was no way I was going to pass this up!!

Any suggestions or thread recommendations on how to smoke this 6 pounder?

http://img.tapatalk.com/d/13/03/22/gusyru8u.jpg
http://img.tapatalk.com/d/13/03/22/e3esaqez.jpg
http://img.tapatalk.com/d/13/03/22/vusumetu.jpg
http://img.tapatalk.com/d/13/03/22/e7edesad.jpg

DerHusker
03-21-2013, 08:46 PM
I did a quick search and these two look good.

http://www.bbq-brethren.com/forum/showthread.php?t=98634

http://www.bbq-brethren.com/forum/showthread.php?t=94026

silverfinger
03-21-2013, 08:49 PM
Those two are great!!
You can't go wrong with phrasty or the smokin Aussie when it comes to cooking lamb!!!

HankB
03-21-2013, 09:49 PM
I did a bone in leg of lamb for the inaugural cook on my 26 Weber kettle following the directions provided by Steve Raichlen for Lamb Provencal (http://www.primalgrill.org/recipe_details.asp?RecipeID=80&EpisodeID=15). It was awesome!

https://lh6.googleusercontent.com/-Bya4zIPSiY8/T4ImE0WQ9-I/AAAAAAAAJKo/hQXKTRLzb0o/s800/DSC_5115-PP.JPG

Details of my cook at http://smpoke-on.blogspot.com/2012/04/leg-of-lamb.html

silverfinger
03-22-2013, 04:44 PM
Many great recipes!! Thanks Brethren!!

Im thinking of throwing this in my Kamado and cooking it about the same temperature as I would BB Ribs.

The only reason for that is I would like to make sure the center is medium rare and not raw from being cooked too fast.

Ive read that some say hot and fast but with a piece of meat that thick Im afraid that it will not cook evenly if I do that.

What do you guys think?

deguerre
03-22-2013, 04:52 PM
http://www.bbq-brethren.com/forum/showthread.php?t=123607

http://www.bbq-brethren.com/forum/showthread.php?t=107953

http://www.bbq-brethren.com/forum/showthread.php?t=105341

deguerre
03-22-2013, 05:27 PM
Whatever you decide to do, just don't take it past 130 or so IT if cooking in the 325 degree range, as it will climb to a perfect medium rare after pulling it off the pit.

silverfinger
03-22-2013, 05:39 PM
Thanks guerre!!!
Quick question.
What temp to you cook your ribs at?

I know it's an odd question but it will help me decide what temp I should bring my old kamado to for the lamb.

Titch
03-22-2013, 05:40 PM
Great thing about a legt of Lamb is it can be cooked so many ways.
I cook Low until a temp of 140f/60c serving temp and do not rest.
I also cook at 180c plus /360F untill the internal temp is about 130f/55c
Then rest for an hour in a Hot esky,the fast cooked Lamb has a wonderfull skin that people fight over.
seasoning of choice is simple for us ,usually a bit of oil ,a little salt and pepper.
Sometimes we go big on the seasoning using Middle Eastern flavours.

Do you folks have Lemon Myrtle? that goes great with Lamb.
We are doing a leg today, slow,score the fat cap,I expect about 5 hour cook for a 2.5 kilo leg

Titch
03-22-2013, 05:53 PM
Try this one ,the honey would make it superb.

http://www.heatbeads.com.au/recipe/slow-roast-leg-of-lamb/

The Chef would have to be the Top of my most admired

Ingredients:


1 x 2kg leg of lamb
8 cloves garlic peeled cut and soaked in salt
2 tablespoons salt
2 tablespoons freshly ground black pepper
rosemary sprigs
extra virgin olive oil
1 small tub honey
6 lemons
juice of 2 lemons
Method:

Make 8 incisions in the lamb approximately 3 – 4 cm deep. Cut your garlic into little slithers and insert into incisions. Stuff rosemary sprigs into the incisions.
Season your lamb with salt, pepper and olive oil. Cook on BBQ.
In a bowl mix lemon juice and honey with sprigs of rosemary and baste lamb.
Looking for more BBQ recipes from Good Chef Bad Chef? Visit Good Chef Bad Chef recipes (http://www.heatbeads.com.au/recipe/good-chef-bad-chef-bbq-recipes/).
**Recipe by celebrity chef Adrian Richardson as seen on popular cooking series Good Chef Bad Chef. Image copyright Good Chef Bad Chef..

ssv3
03-22-2013, 06:55 PM
Sweet! Costco around my area brought in legs or lamb as well. I picked up two and I'm def eyeing the recipes and links posted.

silverfinger
03-22-2013, 06:57 PM
Sweet! Costco around my area brought in legs or lamb as well. I picked up two and I'm def eyeing the recipes and links posted.

Yep, I've never seen them before sold like this. There was no way I was walking out without one!!

I'm excited!!

cirk
03-22-2013, 07:01 PM
I hope my SAMs has some. Our local supermarkets want 20$ a pound for lamb...

silverfinger
03-22-2013, 07:03 PM
I hope my SAMs has some. Our local supermarkets want 20$ a pound for lamb...

Ouch,
At them prices I would pass it up as well.

As you can see from my photos it was 5 bucks a pound!! Not bad!!

deguerre
03-22-2013, 07:07 PM
Thanks guerre!!!
Quick question.
What temp to you cook your ribs at?

I know it's an odd question but it will help me decide what temp I should bring my old kamado to for the lamb.

I do my ribs in the 275~300 range. Unfoiled, no mop, no spritz and no sauce. Last couple BB cooks I did 325 which made some really GREAT pig honey on them.

silverfinger
03-22-2013, 07:26 PM
I was trying to get my older brother to come over with his family so I could have some genie pigs to try my new cook on. Lol. Still waiting for the answer. His wife won't eat pork. A religious thing and she kind of freaks about medium rare beef. You know, the one you have to cook it till you can't find any pink and you probably would have been better off handing her a bag of beef jerky. Lol
Anyway, I asked him if she's ever ate lamb? He said no but her family cooked a goat in the ground once. I said , that's the same thing, right? He disagreed. I'm thinking goat, lamb and sheep are basically the same thing right? Or, am I wrong here?

chicagokp
03-22-2013, 07:41 PM
Can't wait for the cook thread....

silverfinger
03-22-2013, 07:46 PM
I do my ribs in the 275~300 range. Unfoiled, no mop, no spritz and no sauce. Last couple BB cooks I did 325 which made some really GREAT pig honey on them.

I do mine at 220 the same way.
Takes about 3 to 3 1/2 hrs to get them just where I want them.

So for the lamb it might work taking my temp to 230 to 235 to get the same results your getting!!

The kamado I have, and I believe it's because the way it's insulated, I need to keep my temps lower to get the same results as others do depending what they are smoking on.

I hope that makes sense,
And thanks for taking the Time to answer my questions!!


You too Aussie and all the other Brethren that has helped out here!!! This is going to be a real fun cook!!!

buccaneer
03-22-2013, 08:05 PM
I was trying to get my older brother to come over with his family so I could have some genie pigs to try my new cook on. Lol. Still waiting for the answer. His wife won't eat pork. A religious thing and she kind of freaks about medium rare beef. You know, the one you have to cook it till you can't find any pink and you probably would have been better off handing her a bag of beef jerky. Lol
Anyway, I asked him if she's ever ate lamb? He said no but her family cooked a goat in the ground once. I said , that's the same thing, right? He disagreed. I'm thinking goat, lamb and sheep are basically the same thing right? Or, am I wrong here?
Wrong SF, way wrong.
Goat is super lean whereas lamb is fatty. Mutton is also fatty but far gamier.
They are worlds apart.
The great thing about lamb/mutton is, it is delicious all the way from rare to well done.
Its a very forgiving meat.
Goat needs far more care.

Titch gave some good pointers, and I also love that chef, what a top bloke also.

silverfinger
03-22-2013, 08:08 PM
Wrong SF, way wrong.
Goat is super lean whereas lamb is fatty. Mutton is also fatty but far gamier.
They are worlds apart.
The great thing about lamb/mutton is, it is delicious all the way from rare to well done.
Its a very forgiving meat.
Goat needs far more care.

Titch gave some good pointers, and I also love that chef, what a top bloke also.

THANKS!!!
I never knew. That's what I love about this place!!
I'm always learning!!

buccaneer
03-22-2013, 08:16 PM
This didn't get much love but what a meal it is!
http://www.bbq-brethren.com/forum/showthread.php?t=136092&highlight=lamb

silverfinger
03-22-2013, 08:30 PM
This didn't get much love but what a meal it is!
http://www.bbq-brethren.com/forum/showthread.php?t=136092&highlight=lamb

Thanks for that bucc!!
I can't believe all the great ideas that are going through my head right now!!!

Now, what if I added a bit of Ginger to my cook. Oh, Nevermind. That could fark up everything. Lol

bigabyte
03-22-2013, 08:48 PM
Mmmmmm....Ginger!:hungry:

posey's_pork_pit
03-22-2013, 09:00 PM
As always, I'm late to the party but I've used this recipe several times.

Kentucky Style BBQ Lamb

INGREDIENTS

Blend SM Peppered Cow, SM Season All, SM Cherry

Owensboro Mutton Mop
1 cup white vinegar
1 cup water
1 cup beer
1/4 cup Worcestshire Sauce
2 tablespoons Cow Lick rub
1 tablespoon brown sugar
1/2 tablespoon salt
1/2 tablespoon garlic powder
1 teaspoon cayenne
INSTRUCTIONS
Owensboro Mutton Mop
1. Mix all ingredients in a saucepan over low heat. Use mop, once an hour on the shoulder roast. Heat extra mop to a boil and then use as a 'dip' with finished meat.
Cooking the Lamb
1. After about 10 hours of smoking at 225F over a cherrywood infused charcoal fire (the Moonlite uses hickory), this 5 lb shoulder roast is pretty much fully rendered, reading about 195F internal on a digital thermometer. After resting for 20 minutes, the meat pulls and chops into tender, juicy pieces.

weadjust
03-22-2013, 11:15 PM
I have never tasted lamb. Can someone describe how it tastes?
Besides BAAAAAAAAAAAAAAAD or Goat.

silverfinger
03-22-2013, 11:24 PM
As always, I'm late to the party but I've used this recipe several times.

Kentucky Style BBQ Lamb

INGREDIENTS

Blend SM Peppered Cow, SM Season All, SM Cherry

Owensboro Mutton Mop
1cup white vinegar
1cup water
1cup beer
1/4cup Worcestshire Sauce
2tablespoons Cow Lick rub
1tablespoon brown sugar
1/2tablespoon salt
1/2tablespoon garlic powder
1teaspoon cayenne
INSTRUCTIONS
Owensboro Mutton Mop
1.Mix all ingredients in a saucepan over low heat. Use mop, once an hour on the shoulder roast. Heat extra mop to a boil and then use as a 'dip' with finished meat.
Cooking the Lamb
1.After about 10 hours of smoking at 225F over a cherrywood infused charcoal fire (the Moonlite uses hickory), this 5 lb shoulder roast is pretty much fully rendered, reading about 195F internal on a digital thermometer. After resting for 20 minutes, the meat pulls and chops into tender, juicy pieces.

10 hours? I'm thinking you might be a bit past medium rare. What, is that like pulled pork? But lamb instead?

silverfinger
03-22-2013, 11:27 PM
I have never tasted lamb. Can someone describe how it tastes?
Besides BAAAAAAAAAAAAAAAD or Goat.

I did lamb chops moose style and now I'm hooked on lamb!!

So,
Just a real good tasting meat.

HankB
03-23-2013, 12:02 AM
I have never tasted lamb. Can someone describe how it tastes?
Besides BAAAAAAAAAAAAAAAD or Goat.
Get yourself some of those cute little lamb chops an inch or more thick. reverse sear them and be sure to keep them rare. Season with a little S&P, minced garlic and fresh rosemary (before you grill them) and enjoy. You will be in heaven! :hungry:

Then you will understand why you want to get a whole leg and do that.

Titch
03-23-2013, 12:11 AM
One leg under way at the moment:thumb:Mate

silverfinger
03-23-2013, 12:29 AM
I've had so much great advice here from this thread that if I fark it up its because I'm just a farking idiot.

Now I'm starving!!
Can't wait to get this leg ready for Sunday!!!

AND, an AUSSIE stamp of approval!!!

Barbarian BBQ
03-23-2013, 01:52 AM
I am gonna have to go get one of these. I suppose they have em for Easter.

silverfinger
03-23-2013, 01:57 AM
I am gonna have to go get one of these. I suppose they have em for Easter.

I thinking so.
They just started stalking them.
And that usually means a truck load or two.

Depending on how mine comes out this weekend will help me decide if I need to drop one or two in my freezer for this summer.

silverfinger
03-23-2013, 09:41 PM
Ok,
I prepped my leg of lamb to cook for tomorrow.
I'm excited!! I saw bigmister today and he gave me a couple good bits of advise so that was cool. I'm hoping tapatalk will start working so I don't have to post my photos through photo bucket. But if I have to I will to show my cook. Besides, I have not enters a throwdown in a long time and I think this one will fit into the Aussie throwdown!!