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?Any Eggsperience with Lamb Shanks? Tandoori

FritzFritz Posts: 179
edited 4:25PM in EggHead Forum
We are thinking of doing lamb shanks for Easter instead of a leg of lamb. Anybody have any experience on the BGE with this piece of meat?[p]I am thinking of marinating it tandoori style.[p]Fritz

Comments

  • RhumAndJerkRhumAndJerk Posts: 1,506
    Fritz,
    I like the concept of using a lamb shank. Normally, you would cube the lamb for Tandoori. However, if you marinate the whole roast overnight and then just cook it a normal temps, you should have one tasty piece of meat. When the roast gets within 5 to 10 degrees of desired doneness, remove your polder and open up both vents. Let a final crust form on the meat with the egg in turbo mode for 5 to 15 minutes. I would keep an eye on the meat with a flashlight through the dome, so that you do not burn it.[p]There are a couple of Tandoori Marinades listed in the submitted recipe section and both are good.[p]Let us know how it turns out,
    RhumAndJerk[p]

  • FritzFritz Posts: 179
    RhumAndJerk,[p]I know you cube meat for your tandoor cooking, but the first (and only) time I have eaten tandoori chicken in an Indian restaurant it was done bone in. It might have even been a half a chicken.[p]That is why doing a lamb shank tandoori style doesn't seem to far off.[p]RIght now, I think that is what I am going to do.[p]The last two nights we have had jerked chicken (HOT!) and shrimp marinated in Raichlen's "Down Island Seasonin' ". That is not as fiery as jerk, but very flavorful.[p]Fritz
  • RhumAndJerkRhumAndJerk Posts: 1,506
    Fritz,
    Your idea will work for chicken because of even cooking time of the meat on the bone. Since a lamb shank is not of uniform thickness, you could have uneven cooking of the meat. I agree with not cubing the meat in this situation. I normally cook Tandoori at a very high temperature that I do not feel would cook a roast correctly. I am very interested in how it turns out for you.[p]RhumAndJerk[p]

  • FritzFritz Posts: 179
    RhumAndJerk,[p]Well, we are not doing shanks, but a shoulder roast. (I waited too late to find shanks around here.) I think I will do it at 300* with a drip pan, kinda like a leg of lamb. What do you think?[p]Fritz
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