1st stab at lamb

jonnymack

nice boneless lag o'lamb from Sam's. Rubbed with garlic, s&p and some Rosemary I had around. Browned the outside first and the indirect @375 for a little over an hour. Overall I'm pretty pleased but some areas were much more done than others. I didn't nail medium rare but it was still damn tasty. I shall try again. 

johnmitchell

Looks great from here..I love roast lamb and have had great success on the egg. The last one I did I deboned and butterflied and did direct high up at about 400.. Once again congrats..

Jstroke

Looks very solid from here brother. Well Done

Big_Green_Craig

Looks great! We love lamb! 

Next time, lay it out flat, then roll it up into a roast and tie it off. Try to make it as even as possible. The tied up roast will cook more evenly. Also, lamb does not require a long resting period. I'd give it 5 minutes and slice away. 


Good luck on the next attempt! 

jonnymack

Thanks BGC, I'll def consider. It was really good, I just know it can be that much better. Gotta keep trying!

Dyal_SC

Looks killer!  I never had lamb growing up -- my dad abhorred it.  Didn't experience it's awesomeness until I was an adult and out on my own.  Yours looks terrific!!

fishlessman

been cooking lamb the last several weekends, its inexpensive and i really like it. yours looks great, dont worry about the cooking unevenness, its different every time depending on who butchered it. i almost prefer a poor butcher job with ragged edges that get burnt, charred lamb is some good stuff

SmokingPiney

Looks great, @jonnymack!

Grilled lamb rocks.