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Leg of Lamb for Easter

Dyal_SC
Dyal_SC Posts: 5,796
in EggHead Forum
Marinade of rosemary, thyme, parsley, garlic, cumin, S&P, EVOO and aged balsamic. Honey drizzle toward the end. Light apple smoke.  Good eatin’ and no complaints from the family. 










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Comments

  • lkapigian
    lkapigian Posts: 10,316
    Beauty!
    Visalia, Ca @lkapigian
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  • nolaegghead
    nolaegghead Posts: 42,070
    Nom nom nom…
    ______________________________________________
    I love lamp..
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  • lousubcap
    lousubcap Posts: 30,586
    Yes sir!  Love me some lamb and that looks perfect.
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
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  • caliking
    caliking Posts: 18,392
    Bravo! Beautiful hunk of meat, and  beautifully executed. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • R2Egg2Q
    R2Egg2Q Posts: 2,136
    Very Nice! 
    XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG

    Bay Area, CA
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  • Canugghead
    Canugghead Posts: 10,703
    Wow, that money shot. Time and temp?
    canuckland
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  • Dyal_SC
    Dyal_SC Posts: 5,796
    Thx y’all. @Canugghead , took it about 2.5 or 3 hours to reach 130 f IT at a dome of 225 to 250 f. Cranked up the heat at the end to let the honey caramelize some. About 15 minutes of that and then took it off, foiled loosely and rested for 30 minutes. 
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  • stv8r
    stv8r Posts: 1,122
    Looks amazing.   I didn't use to be a lamb fan but done right I've developed an appreciation.  
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  • Dyal_SC
    Dyal_SC Posts: 5,796
    stv8r said:
    Looks amazing.   I didn't use to be a lamb fan but done right I've developed an appreciation.  
    I haven’t been fond of the lamb I’ve had that has been harvested in the USA. Seems to be very strong and gamey. The Australian and New Zealand products have never steered me wrong though. 
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  • kl8ton
    kl8ton Posts: 5,195
    Dyal_SC said:
    stv8r said:
    Looks amazing.   I didn't use to be a lamb fan but done right I've developed an appreciation.  
    I haven’t been fond of the lamb I’ve had that has been harvested in the USA. Seems to be very strong and gamey. The Australian and New Zealand products have never steered me wrong though. 
    The legs of lamb I cooked for Easter were Costco/Australian. Very good.
    Large, Medium, MiniMax, & 22, and 36" Blackstone
    Grand Rapids MI
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  • Dyal_SC
    Dyal_SC Posts: 5,796
    kl8ton said:
    Dyal_SC said:
    stv8r said:
    Looks amazing.   I didn't use to be a lamb fan but done right I've developed an appreciation.  
    I haven’t been fond of the lamb I’ve had that has been harvested in the USA. Seems to be very strong and gamey. The Australian and New Zealand products have never steered me wrong though. 
    The legs of lamb I cooked for Easter were Costco/Australian. Very good.
    Agreed. This one was Publix/Australian. Very good flavor and tender. 
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  • Canugghead
    Canugghead Posts: 10,703
    Thanks for the deets. Around here NZ lamb dominates, don't recall ever seeing Aussie lamb.
    canuckland
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  • northGAcock
    northGAcock Posts: 15,139
    Gawjus
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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