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Easter Leg of Lamb and Veal roast

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tazcrash
tazcrash Posts: 1,852
edited April 2012 in EggHead Forum
OK, made both a 6lb leg of lamb, and a 5 lb veal roast for those who didn't like lamb.
Lamb was coated in salt, pepper, garlic, rosemary, thyme, mint, and olive oil. Put some of the paste in some incisions, and coated the outside.
The veal roast got coated with the same seasonings.
Both were put in the egg being cooked indirect the lamb until 140 the veal till 145.
Mmmmm good. The Mrs made a Dijon mustard sauce from the joy of cooking to go with the veal, but it also went well on sauteed asparagus.asparagus

Got to use the new maverick, and my old Weber remote thermometer (actually made by scientific American) with new remote probe.

Bx - > NJ ->TX!!! 
All to get cheaper brisket! 
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  • tazcrash
    tazcrash Posts: 1,852
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    Oh, and once again, happy Easter
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
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  • Jameson19
    Jameson19 Posts: 354
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    What was the cook time on the lamb to get to 140°?
    Large BGE, Adjustable Rig, Small BGE, 2 BBQ Guru's, 18" WSM, Rockwood, Stage 3 Roush Mustang and a hot wife... 

    Las Vegas, Nevada!
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  • tazcrash
    tazcrash Posts: 1,852
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    The lamb went about 2 hours with rest, unfortunately finished about 15 minutes before the veal so it tented longer.
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
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  • Hi54putty
    Hi54putty Posts: 1,873
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    That leg looks great.

    I did lamb kabobs (blurry IPhone pic) . Cooked them at about 400 for just a few minutes. Served them with tzatziki sauce, lettuce, tomato, and fresh pita on the side. Marinated in an Ina Garten mix my wife found. They were great.

    I love lamb all different ways. I haven't done a whole leg yet on the Egg. I will after seeing yours.

    image
    XL,L,S 
    Winston-Salem, NC 
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