Curried Leg of Lamb

ViennaJack

Here's a 4.5# curried boneless Leg of Lamb I did this evening. I generally followed this recipe: http://www.toddandmolly.com/Meat.htm#Floyd%92s%20Curried%20Leg%20of%20Lamb. I cooked indirect at 400*, then 350* until 145* internal per the directions in the recipe.

Going on the egg:




Coming off, a couple hours later:



Sliced:



Overall result was excellent. I did not remove the net before I cooked, which was a mistake - the onion-curry paste came off with the net before I sliced it. I served the crust in a bowl on the side with instructions to "help yourself to some crustiness too" and it worked out fine.

Enjoy,

Broc

The netting is to keep the meat together so it doesn't open up and lie flat...

That's why roasts are tied...

~ B

Bob-O

I think most of us know what the netting is all about. The lesson here is that toothpicks or something else could be used so that the crust would stay in place. Thus, creating a more attractive meal.

Emarf

that lamb looks great

Rick's Tropical Delight

nice!

next time, try a couple of skewers to hold it together instead of the net.

Pork Butt Mike

Nice idea Rick with the tooth picks. But Jack's cook looks awesome, looks like it was done perfect inside. Great Looking Lamb Jack.

ViennaJack

Thank you all for the comments and suggestions. I love Rick's skewer idea!

I do think the next time I try this I will cut the leg up into separate muscle sections, then into large cubes before coating with the curry-onion paste and cooking, to spread the curry flavor around a bit more.