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Leg of Lamb

Mama RoneckMama Roneck Posts: 383
edited April 2014 in EggHead Forum
BEFOREimage

AFTERimage
Mamaroneck

Comments

  • NPHuskerFLNPHuskerFL Posts: 16,405
    edited April 2014
    Yes Mam! I'd say ya nailed it! Nice :-)
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • R2Egg2QR2Egg2Q Posts: 1,706
    Nice leg! Looks great!
    XL, Large, Small, Mini Eggs
    Bay Area, CA
  • pantsypantspantsypants Posts: 1,191
    nice
    Toronto
  • Dyal_SCDyal_SC Posts: 4,625
    Work of art! =P~
  • SmokeyPittSmokeyPitt Posts: 9,702
    Beautiful!  This is definitely on my short list of things to try on the egg.  I have done rack of lamb and chops, but not a leg. 


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • td66snrftd66snrf Posts: 1,232
    Very attractive. I usually like to stud the garlic into the meat but I would definitely eat what you have presented here.
    XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
  • Mama RoneckMama Roneck Posts: 383
    edited April 2014
    @td66snrf - I did stud it with garlic but perhaps got a little too enthusiastic with the knife, so the garlic and rosemary were jammed all the way under the fat layer.

    @SmokeyPitt - don't wait.  Leg of lamb really lends itself to charcoal cooking. On a BGE, Weber or spit.

    Forgot to take pictures of the insides.  It went fast!
    Mamaroneck
  • Bone in. Nice.

    How did you cook it?
    1 LBGE in Chapel Hill, NC - Go Heels!
  • Mama RoneckMama Roneck Posts: 383
    rubbed it with a paste of salt, pepper, olive oil, fresh rosemary and fresh crushed garlic. Also studded it with chunks of garlic and rosemary.  Cooked indirect at about 400 until 140 internal.
    Mamaroneck
  • Looks awesome. Nice job! Did my first leg of lamb for Easter and am now a big fan.
  • td66snrftd66snrf Posts: 1,232
    @td66snrf - I did stud it with garlic but perhaps got a little too enthusiastic with the knife, so the garlic and rosemary were jammed all the way under the fat layer.

    @SmokeyPitt - don't wait.  Leg of lamb really lends itself to charcoal cooking. On a BGE, Weber or spit.

    Forgot to take pictures of the insides.  It went fast!
    Mama Roneck  My apologies. When I saw all the garlic on the surface I assumed that it was not studded also. IMHO I don't think you can over garlic a leg a lamb.  At the risk of repeating myself, very attractive. You should be proud.
    XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
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