pulled lamb results

fishlessman

<p />most everyone posts about their success, well this is failure unless you like the gamey taste of mutton. since ive had a lot of trexed roasted lamb lately, i just wanted to see if i could make a pull out of a boneless leg of lamb. it did pull well but the taste was overpowering, lots of vineger sauce and mint jelly to get it down.if i ever do it again, all of the lamb fat will have to be removed and replaced with pork fat. with every failure though, something good happens, may it be experience but in this case it was the vinegar sauce. simmer red wine, wine vinegar, olive oil, 10 cloves of garlic 5 oz mint jelley, cayenne pepper, garam masala,and some prepared ginger root. the sauce was great and the next time i do roasted lamb and rice i will have this sauce.

as always, the guinness was great

Mike in MN

fishlessman,
I find overcooking lamb causes the gamey taste. Once it dries out, it is tough and overpowering.... yuk. No good. In fact, I'm frowning, just thinking of it. I've had the same failure with lamb, also a boneless.[p]Like some beef cuts, some cuts of lamb cannot go the lo and slo process. [p]The picture of the pulled meat looks nice and moist, but I assume it's all the doctoring (after the fact) that created the moisture. [p]I also prefer leg of lamb with the bone in. It just seems to produce better tasting results. A couple hours at 325° to 350° should just about do it.[p]Mike in MN

CampCook

Mike in MN,
Actually, I have had excellent result doing a lo and slo lamb but in a braise.
Started by boiling the lamb for 15 minutes (makes sure all potential bad bactria is removed to make real lo and slo safe.) then browning in large dutch oven and removing most fat with a syringe. Then slightly brown a whole lot of garlic cloves (like 50), deglazing with a bottle of wine, put lamb back in, adding a 1/4 cup of congac. Flambing. Then covering with parchment under lid of dutch oven. Dutch oven into Egg at 190 degrees for seven hours. Remove and let rest for thirty minutes. Reduce garlic and juice for finish sauce. Serve[p]This is an unbelievably rich dish with no gamey tate whatsoever.

fishlessman

Mike in MN,
actually it was very moist and tender.i think that the off flavor came from the fatgrease that it braised in. if i do it again i will try and remove all fat first and then add pork fat, maybe braise for a while and change the braising fluid and rewrap, much more garlic. a trexed bone in leg is the way to go with the roast temp about 325. my favorite camping meal and the dogs too.as for overpowering flavor, last weeks ice fishing trip, someone brought some moose steaks, yuk, i realize he saved the best parts for himself, but what a strong flavor and smell

Marvin

fishlessman,
If it came out moist, it was a success - from my point of view. Lamb flavor is an acquired taste (that I acquired) so I'll look forward to doing a leg your way, but no fat substitutes; lamb all the way. Thanks.

fishlessman

Marvin,
if you like mutton then it would be good,more garlic, i didnt use much but 20 cloves couldnt hurt. i dont think that wrapping earlier could hurt it eitheir. one thing i didnt mention was an overnight marinade of red wine, vinegar and oil with rosemary oregano and garlic.