Boneless Leg O' Lamb ideas

Dos Huevos · April 2006

I am cooking a boneless LOL tonight and am looking to do something where I roll it or stuff it sort of. Anybody got any experience with that and, if so, would you care to share some ideas with me?[p]TIA [p]Todd

Rumrunner · April 2006

Dos Huevos, open it up, flatten it out with your hand. Trim any fat, sinew or visible glands. Poke some small holes in the meat and stud with some garlic cloves. Evoo, s&p next. Layer some 'fresh' spinach over the meat, followed by a nice strong Provolone cheese. Throw in some fresh Rosemary and then some shredded mozz, parm or Romano(harder cheese the better). Roll up and lightly tie. Cook to your desired doneness (no more than medium, I hope), let rest, slice and serve.

DobieDad · April 2006

<p />Dos Huevos,[p]You might try the one I posted in Febuary.[p]http://www.biggreenegg.com/archives/2006/messages/252646.htm[p]DD

DobieDad · April 2006

<p />DobieDad,[p]

Clay Q · April 2006

Rumrunner,
Will that cut demo be in your new video?
Clay

Rumrunner · April 2006

ClayQ, I was going to include a section on 'boning out a leg of lamb', but due to space/time constraints, plus the fact that most lamb legs are now sold boneless, the answer is "no". I'm still going to do a little blurb on it and add it to one my web sites.

Clay Q · April 2006

Rumrunner,
Sounds good. I have a lot to learn but my knife is always sharp.
Clay

thirdeye · April 2006

<p />Dos Huevos,[p]My first two tries using DobieDads recipe turned out just great. He allowed me to publish it on my site in the Lamb section. Link is below.[p]~thirdeye~

[ul][li]Link[/ul]

Unknown · April 2006

Dos Huevos,
Todd, check your email.

Boneless Leg O' Lamb ideas

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