Lamb leg

GRN96WS6

Cooked a lamb leg tonight, marinated overnight with garlic cloves placed inside slits I cut, and then rubbed with evoo and some stubbs dry bbq rub.  I cooked til 140 which was about 2hrs at 250, then seared for 2 mins per side at 600ish

Wolfpack

I've looked at that several times in the store- how did it turn out?

pgprescott

My old man would be in heaven. Nice cook. 

GRN96WS6

Wolfpack said:

I've looked at that several times in the store- how did it turn out?

Its a gamey meat so I feel it needs marinated to have the flavor soak into it, but I did like it, still tasted a little gamey but not as much.

SmokingPiney

Lamb is an acquired taste. I cook mine to 125-130 IT for medium rare...no sear. I like to serve chimmichurri (sp?) with lamb. It cuts the richness of the meat. 

bgebrent

Love lamb medium rare.  That's a nice cook brother, i'd devour that!

johnmitchell

SmokingPiney said:

Lamb is an acquired taste. I cook mine to 125-130 IT for medium rare...no sear. I like to serve chimmichurri (sp?) with lamb. It cuts the richness of the meat. 

I am with you on the temps and also love chimmichurri..

johnmitchell

@GRN96WS6 Excuse me I didn't mention how great your lamb and post was.. Fantastic looking meal and kudos for slipping in a fork with the plated shot

Sea2Ski

I have said it a hundred times - I love lamb. Did a dry age rack 2 weeks ago. 

Your leg looks great. I prefer mine a bit more on the rare side, but I would still tear yours up, and since it is morning right now, it would be for breakfast. 

Thinking of getting a small bone-in leg and curing it to a prosciutto...  Hmmm.  

Darby_Crenshaw

i think the "gaminess" is a learned aversion. 

we have served a lot of kids over the year at easter, and they all eat lamb.  it's the older adults, often wives, who shy away from it and say it's gamey.

it's so damn mild now, there's no gaminess in it. 

FWIW, gaminess always seems to be a negative.  wouldn't you want your boar to taste like boar, your venison to taste like venison, your whatever to taste like whatever?  years of flavorless cornfed beef and commercial pork have really steered the american palate's expectation to blandness and mildness.

gimme my damn lamb, man!

@sea2ski is a man after my own heart.  re: doing it as prosciutto, i think that is a fantastic idea.  it has been done (not by me tho).  i would recommend a whole bone-in leg, and doing it just as an italian prosciutto (buried in salt under weight, 'aitch'-bone removed (although I think you will find it gone anyway).

there is a lamb ham that is a traditional recipe, called fenalar.  i really (really, REALLY) like that stuff.  easy to do, and great served cold and thin sliced.  i do it at easter.  LittleChef, a member here from long ago pointed me to Victoria Wise's "American Charcuterie", and it is in there.

SmokingPiney

Pardon my rudeness, @GRN96WS6, at not mentioning that your cook looks great in my previous post.

GRN96WS6

Thanks gents!  I have never cooked lamb before so I didn't know you could eat it rare, now that I know I'll likely do it that way when I do this again.

What I hate is re heating it cooks it more dangit!!

annjamaican

Good job! Agreed that lamb needs a greater degree of spicing, the Middle Easterners and North Africans seem to have the formula down pat. I hope to find a bone-in leg for méchoui someday. 

Little Steven

Darby_Crenshaw said:

i think the "gaminess" is a learned aversion. 

we have served a lot of kids over the year at easter, and they all eat lamb.  it's the older adults, often wives, who shy away from it and say it's gamey.

it's so damn mild now, there's no gaminess in it. 

FWIW, gaminess always seems to be a negative.  wouldn't you want your boar to taste like boar, your venison to taste like venison, your whatever to taste like whatever?  years of flavorless cornfed beef and commercial pork have really steered the american palate's expectation to blandness and mildness.

gimme my damn lamb, man!

@sea2ski is a man after my own heart.  re: doing it as prosciutto, i think that is a fantastic idea.  it has been done (not by me tho).  i would recommend a whole bone-in leg, and doing it just as an italian prosciutto (buried in salt under weight, 'aitch'-bone removed (although I think you will find it gone anyway).

there is a lamb ham that is a traditional recipe, called fenalar.  i really (really, REALLY) like that stuff.  easy to do, and great served cold and thin sliced.  i do it at easter.  LittleChef, a member here from long ago pointed me to Victoria Wise's "American Charcuterie", and it is in there.

And here I thought I introduced you to fenelar

Darby_Crenshaw

i posted that back in 2011 i think

this was easter 2011....

bgebrent

Now your showing off brother  . Thank you for all your input!

Little Steven

My Swiss buddy brought me some around then. I told you about it. Short term memory goes first.

blind99

@Darby_Crenshaw damn that looks great


i think when people complain about gamey lamb they're eating tough old not great quality meat. Good quality lamb tastes deliciously.... Lamb-y?

i tried some different cuts from lava lake farms last summer.  very good stuff. 

jtcBoynton

I also think that some of the flavor objections people have may come from overcooking it.  Many people seem to overcook lamb.  I recall that overcooked beef has a taste profile that I do not like (working from memory here since I go for medium rare or less for beef roasts).

bboulier

Looks great.  Did you use any wood for smoking?  I generally addsome grape vines.

Darby_Crenshaw

Little Steven said:

My Swiss buddy brought me some around then. I told you about it. Short term memory goes first.

First time i heard of it was in the charcuterie book from Li'l Chef

i amemba goodly

ar15203

Did you do that at 350?

Darby_Crenshaw

ar15203 said:

Did you do that at 350?

who? OP? op was at 250 with 600 searing at the end.

if mine, well, mine is not a leg of lamb roast, it is hot smoked lamb ham (cured). smoked 180-200-ish without letting it get to more than maybe 140 internal