First leg of lamb on the BGE

ponder

The lamb turned out great. Just enough medium for those who wanted it that way, and just enough medium rare for those who like their lamb pink. It was all tender and moist. No juices or drippings were poured over the top before the pic. It was just that moist. Turned out to be one of the best legs I have done so far. Many thanks to @HDumptyEsq‌ and @nolaegghead‌ for the tips and directions. I have used all sorts of marinades and rubs in the past, yogurt based as well as Mediterranean spices...but it seems that simplest is best. Slits in the leg stuffed with garlic slices, fresh rosemary, thyme and parsley, rub with olive oil, then pat in sea salt and fresh ground black pepper, wrap and refrigerate overnight. Take out the next day, allow to come to room temp, egg at 350 and turn often until 130-135 IT. Pull and foil for one hour. Not a lot of smoke, but it was noticeable in taste and there is a thin faint ring if you look. ...We served with grilled corn salad (recipe here on this forum) garden fresh tomatoes, a Russian version of potato salad called "olivya", fresh pineapple slices and homemade rolls.

ponder

NPHuskerFL said:

@ponder‌ Salivation sequence initiated. B-)

@NPHuskerFL‌ it turned out great. Thanks for the support!!

johnmitchell

@ponder..As a ex pat from South Africa who was weaned on Lamb..That is off the chart good looking Lamb..Congratulations..I can taste it from here..

^:)^

ponder

@johnmitchell‌ Thanks! That means a lot. The credit goes to @nolaegghead‌ and @HDumptyEsq‌ for the cook this time. The rest is mostly due to the lamb I think...we raise ours on nothing but milk until weaned, then grass and hay. The only time they ever get grain is a handful or two a week of oats and corn for a couple months just to train them to come when called...you could fit their total grain intake into a small cereal bowl . Since we have only limited space for grazing, we usually only have 4 to 6 at a time, both to keep them in plenty of pasture and forage, and to keep the need to treat for anything at an absolute minimum. I can't remember the last time we had to do anything to them.

caliking

I think you officially knocked that one outta the park

I'm constantly amazed at how many folks are nervy about eating lamb but beef is okay. To me, beef has a more robust flavor than lamb does. if anything, we eat less beef for that reason. I have practically stopped cooking ground beef because I thin it reeks when you cook it. I usually cook ground lamb or goat instead.

@ponder - forgot to mention kudos for as close to an off-the-grid cook as I have seen recently

ponder

anzyegg said:

The food looks awesome and a great read.... I'll have to try the lamb, looks scrumptious!!!

This may be the easiest cook out there..simple prep, simple cook I was going to make some tzatziki and use for leftover lamb sandwiches, but there wasn't any left over. I always do bone-in unless I am grilling over a wood pit, then I bone out the leg, butterfly and divide into 3 pieces. Throw on the coals until a nice char, then finish on the grill...as long as you have a good instant read thermometer, you re pretty much golden no matter how you like it. My old fav. was to turn on a spit...I think I have a new favorite way now...

ponder

caliking said:

I think you officially knocked that one outta the park

I'm constantly amazed at how many folks are nervy about eating lamb but beef is okay. To me, beef has a more robust flavor than lamb does. if anything, we eat less beef for that reason. I have practically stopped cooking ground beef because I thin it reeks when you cook it. I usually cook ground lamb or goat instead.

@ponder - forgot to mention kudos for as close to an off-the-grid cook as I have seen recently

Thanks! We make lamb burgers all the time, and we prefer them to ground beef. Never had ground goat, though. Did have cabrito a couple times while in Mexicali a few years ago, loved it and wish we had access to it here. I suppose we could raise them, but I got kind of turned off with raising goats when we let our dairy herd go...

HDumptyEsq

@ponder. You did an honor to the lamb's sacrifice. It says much for the lifestyle. 

HDumptyEsq

BTW. our sense of humor will go a long way on here. :-j

rmercier

Resurrecting this post (get it?). By raised, are you talking about raising ABOVE the felt line or TO the felt line? Thanks.

Little Steven

ponder said:

caliking said:

I think you officially knocked that one outta the park

I'm constantly amazed at how many folks are nervy about eating lamb but beef is okay. To me, beef has a more robust flavor than lamb does. if anything, we eat less beef for that reason. I have practically stopped cooking ground beef because I thin it reeks when you cook it. I usually cook ground lamb or goat instead.

@ponder - forgot to mention kudos for as close to an off-the-grid cook as I have seen recently

Thanks! We make lamb burgers all the time, and we prefer them to ground beef. Never had ground goat, though. Did have cabrito a couple times while in Mexicali a few years ago, loved it and wish we had access to it here. I suppose we could raise them, but I got kind of turned off with raising goats when we let our dairy herd go...

Goat is generally available at Indian or Halal markets if that helps. Nice job on the lamb. I do legs @250* and sear at the end.