Whole right front leg of lamb.

Sea2Ski

My wife is out of town this weekend, so I cooked up a whole right front leg of lamb. I rubbed half with DP red eye express and the other half with hardcore carnivore camo. This lamb was born back in early March and was growing much, much slower than the others, so we slaughtered it about a month ago.

Cooked at 275F with a small chunk of cherry. Sure there was some work cutting around the tendons but it was worth it. Pictures will tell the story. The one and only side was thinly sliced cucumbers with thin shavings of mild onion and salt which was cut/mixed mid morning and sat all day on the counter letting the salt do the work.  I put it in the fridge just before I lit the egg to cool the salad down. Paired it with a Cab. It was a bit heavy, but I like the wine, so no complaints. 

Dessert will be locally grown, tree ripened peaches and a scoop of vanilla ice cream.

lousubcap

Hopped on just in time to see this thread.  Great cook right there.  Love lamb and you did it right. Taking true advantage of the window of opportunity!

lkapigian

Delicious!

caliking

Sea2Ski said:

My wife is out of town this weekend, so I cooked up a whole right front leg of lamb. I rubbed half with DP red eye express and the other half with hardcore carnivore camo. This lamb was born back in early March and was growing much, much slower than the others, so we slaughtered it about a month ago.

Cooked at 275F with a small chunk of cherry. Sure there was some work cutting around the tendons but it was worth it. Pictures will tell the story. The one and only side was thinly sliced cucumbers with thin shavings of mild onion and salt which was cut/mixed mid morning and sat all day on the counter letting the salt do the work.  I put it in the fridge just before I lit the egg to cool the salad down. Paired it with a Cab. It was a bit heavy, but I like the wine, so no complaints. 

...

...

Dessert will be locally grown, tree ripened peaches and a scoop of vanilla ice cream.

Good lord... I felt movement.

lkapigian

caliking said:

Sea2Ski said:

My wife is out of town this weekend, so I cooked up a whole right front leg of lamb. I rubbed half with DP red eye express and the other half with hardcore carnivore camo. This lamb was born back in early March and was growing much, much slower than the others, so we slaughtered it about a month ago.

Cooked at 275F with a small chunk of cherry. Sure there was some work cutting around the tendons but it was worth it. Pictures will tell the story. The one and only side was thinly sliced cucumbers with thin shavings of mild onion and salt which was cut/mixed mid morning and sat all day on the counter letting the salt do the work.  I put it in the fridge just before I lit the egg to cool the salad down. Paired it with a Cab. It was a bit heavy, but I like the wine, so no complaints. 

...

...

Dessert will be locally grown, tree ripened peaches and a scoop of vanilla ice cream.

Good lord... I felt movement.