Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Sunday Lamb

BigGreenCam
BigGreenCam Posts: 2
in Lamb
Doing a lamb on Sunday for the first time and thought I’d reach out to see what everyone else has done. Currently looking to do the “H2BBQR” recipe. 
· Share on FacebookShare on Twitter

Comments

  • Sea2Ski
    Sea2Ski Posts: 4,131
    Welcome to the forum. 
    Need more info. What cut? Loin? Chops? Leg bone in or boneless)?  The whole animal?  What flavor profile you going for? 
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
    · Share on FacebookShare on Twitter

Categories