Phubar's Leg of Lamb Pron

Phubar · 10-24-2010, 08:16 AM

This piece of meat is always staring at me when I'm at my Turkish butcher.
I thought I'd give it a try.

I marinated it for 3 hours in a mix of:garlic paste,soya based marinade,red marinade,Lea&Perrins,lemon juice,chardonnay,mint,rosemary,red pepper,salt,pepper.

The chicken legs were soaked for 2 hours in a mix of:lime juice,chardonnay,Lawry's seasoned salt,sugar.
After that I dried them and rubbed them with Phoil Hat rub.

I smoked them at 300-325F and pulled the lamb at 140F.

Phesant · 10-24-2010, 08:19 AM

MMMMMMMMMMMMM.... looks goog Phu..... Did you like it?

Sunra · 10-24-2010, 08:40 AM

Looking Good. How did it taste? I have a boneless leg of lamb I'm doing today. Will post pics of the finished product.

Garyclaw · 10-24-2010, 08:48 AM

Beautiful color on that meat Phu!

bluetang · 10-24-2010, 08:51 AM

Yes please!

Phubar · 10-24-2010, 09:00 AM

Quote:

Originally Posted by Phesant

MMMMMMMMMMMMM.... looks goog Phu..... Did you like it?

Quote:

Originally Posted by Sunra

Looking Good. How did it taste? I have a boneless leg of lamb I'm doing today. Will post pics of the finished product.

It was very nice especially with the marinade.
It's the Phirst time that I ate leg of lamb so I don't have anything to compare it with (like the mussels from a few days ago)...it tasted a bit sheep-ish.

bigabyte · 10-24-2010, 10:08 AM

That looks gooooood!

What's on the side there?

Phubar · 10-24-2010, 10:10 AM

Quote:

Originally Posted by bigabyte

That looks gooooood!hungry: What's on the side there?

Some leftover pastitio from my Padawan.

bigabyte · 10-24-2010, 10:17 AM

Niiice!

GRILLMONSTER · 10-24-2010, 10:30 AM

That looks perfect,now I want some lamb

Vince B · 10-24-2010, 10:53 AM

Phu not sure what you meant by it tasted sheepish or if you were just fooling around. A friend of mine eats a lot of deer meat. He told me that some times they will soak it in milk to kill the game taste of it. I have also heard of this being done with fish. Not sure if this is true or what but maybe something to consider. Maybe someone with some insite will comment on this. Vince

Phubar · 10-24-2010, 11:04 AM

Quote:

Originally Posted by Vince B

Phu not sure what you meant by it tasted sheepish or if you were just fooling around. A friend of mine eats a lot of deer meat. He told me that some times they will soak it in milk to kill the game taste of it. I have also heard of this being done with fish. Not sure if this is true or what but maybe something to consider. Maybe someone with some insite will comment on this. Vince

Nope,I was not Phooling around...I think it tasted a bit like sheep but it hadn't had that strong flavour what sheep carries.
Never heard of the milk procedure before though...

Phubar · 10-24-2010, 04:15 PM

@Vince B:it tasted like Sheep Light...

SmokinAussie · 10-24-2010, 05:04 PM

Nice work Phube, I'd give you another ALF for that, but.....

Ahhh, I got no buts.......

Ta Daaaaaa!

Congratulations Phube, you are now the SECOND Multiple ALF Award winner!

I really like the combo of ingredients you used on the lamb too, and it seems to be cooked just right.

Thanks for advancing the cause!

Cheers!

Bill

Phubar · 10-25-2010, 03:34 AM

Thank you so much Wizard of Ausz!
I'm gonna tell Momma!

10-24-2010, 08:16 AM	#1
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	Phubar's Leg of Lamb Pron This piece of meat is always staring at me when I'm at my Turkish butcher. I thought I'd give it a try. I marinated it for 3 hours in a mix of:garlic paste,soya based marinade,red marinade,Lea&Perrins,lemon juice,chardonnay,mint,rosemary,red pepper,salt,pepper. The chicken legs were soaked for 2 hours in a mix of:lime juice,chardonnay,Lawry's seasoned salt,sugar. After that I dried them and rubbed them with Phoil Hat rub. I smoked them at 300-325F and pulled the lamb at 140F. __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012 [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

10-24-2010, 08:19 AM	#2
Phesant Babbling Farker Join Date: 08-24-08 Location: Appleton, Wi	MMMMMMMMMMMMM.... looks goog Phu..... Did you like it? __________________ Ken WSM Char-Griller Super Pro w/SFB Grill Sargent Turkey / Fish Fryer Weber Ranch Kettle "Lucky Girl" (A Stamp, 1979), [COLOR=darkorange][B]ORANGE THERMAPEN[/B][/COLOR] [COLOR=black]Proud member of the Zero's :thumb:[/COLOR]

10-24-2010, 08:40 AM	#3
Sunra is one Smokin' Farker Join Date: 06-10-09 Location: New York, NY	Looking Good. How did it taste? I have a boneless leg of lamb I'm doing today. Will post pics of the finished product. __________________ Weber Performer "BlueBoy", Beer Keg Grill "BrewGrilla", SJG MiniWSM, Weber 1520

10-24-2010, 08:48 AM	#4
Garyclaw Babbling Farker Join Date: 08-05-09 Location: NE OH-IO	Beautiful color on that meat Phu! __________________ Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR] "Nice talkin' to ya" :yo:

10-24-2010, 08:51 AM	#5
bluetang somebody shut me the fark up. Join Date: 08-06-10 Location: Stuart, Fl Name/Nickname : Mike	Yes please! __________________ Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky!

10-24-2010, 10:08 AM	#7
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	That looks gooooood! What's on the side there? __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

10-24-2010, 10:17 AM	#9
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Niiice! __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

10-24-2010, 10:30 AM	#10
GRILLMONSTER Knows what a fatty is. Join Date: 07-22-10 Location: Melbourne,Fl	That looks perfect,now I want some lamb

10-24-2010, 10:53 AM	#11
Vince B is one Smokin' Farker Join Date: 11-15-09 Location: Bloomingdale Illinois	Phu not sure what you meant by it tasted sheepish or if you were just fooling around. A friend of mine eats a lot of deer meat. He told me that some times they will soak it in milk to kill the game taste of it. I have also heard of this being done with fish. Not sure if this is true or what but maybe something to consider. Maybe someone with some insite will comment on this. Vince __________________ 18"WSM/SMOKEY JOE/ VERY OLD 22.5" Weber /5 BURNER KENMORE GAS

10-24-2010, 04:15 PM	#13
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	@Vince B:it tasted like Sheep Light... __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012 [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

10-24-2010, 05:04 PM	#14
SmokinAussie somebody shut me the fark up. Join Date: 10-19-09 Location: Gold Coast, Queensland! (Finally Escaped Melbourne) Name/Nickname : Bill	Nice work Phube, I'd give you another ALF for that, but..... Ahhh, I got no buts....... Ta Daaaaaa! Congratulations Phube, you are now the SECOND Multiple ALF Award winner! I really like the combo of ingredients you used on the lamb too, and it seems to be cooked just right. Thanks for advancing the cause! Cheers! Bill __________________ A butterflies wings. About to bring down everything...

10-25-2010, 03:34 AM	#15
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	Thank you so much Wizard of Ausz! I'm gonna tell Momma! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012 [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

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