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boneless leg of lamb

fishlessman
fishlessman Posts: 33,682
edited November -0001 in EggHead Forum
i found a small leg of lamb yesterday, less than 3 pounds. now ive done tons seared and then roasted, but this piece has a good ammount of fat on it. has any one tried a low and slow for a pull, maybe with a wrap around 150 degrees with some wine and garlic and continue cooking. it was cheap and wouldnt mind trying it that way
fukahwee maine

you can lead a fish to water but you can not make him drink it
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Comments

  • Marvin
    Marvin Posts: 515
    fishlessman,
    I'd reserve the lo-n-slo for the shoulder. While the leg has a fat "cap", it doesn't have much fat throughout the meat, which risks a dried out piece of cooked meat. If you ever get a whole shoulder, do it lo-n-slo, but don't pull it; just cut off pieces or "chunks": outstanding!
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  • Cajun
    Cajun Posts: 147
    fishlessman,[p]If'n da meat was mine to fool with, I would trim the fat off first. I do not like lamb fat. "Pork fat rules".[p]Then to the egg to the extent you like (for me medium).[p]Then it is the decision as to which mint jelly to use for my "get down on it" session.[p]Regardless, I personally do not like to leave any fat on lamb. I have been known to put bacon on top while on the EGG but the lamb fat is a no go on me EGG.[p]Enjoy the lamb. We love it[p]Cajun
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  • Clay Q
    Clay Q Posts: 4,486
    Marvin,
    The lamb shoulder is the only cut that I cook low and slow and yes we really like it. Interesting thought about pulled lamb by fishlessman. I wonder if it's possible.[p]Clay Q
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  • fishlessman
    fishlessman Posts: 33,682
    Clay Q,
    havent seen a shoulder around here, but im probably just not looking in the right places.as for this little leg, im going to try it, ive had so much lately roasted that ive had my fill for a few weeks anyways, and whats the worst that can happen, the dog gets it. will definately foil early in the cook, add some fat, maybe redwine and vinegar marinade over night, lots of garlic and a mint vinegar sauce(never tried that either).
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Clay Q
    Clay Q Posts: 4,486
    fishlessman,
    I admire your cooking creativity. And confidence! I'm jumping around with four loves of bread to bake- the second one is in the egg right now and at 15 minutes in the bake I give it an egg wash and a sprinkling of sea salt. I'll keep the egg warm for grilled salmon tonight.[p]Clay
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