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

Tandoori Lamb result

Fritz
Fritz Posts: 179
edited November -1 in EggHead Forum
We made a tandoori lamb shoulder roast for Easter Sunday. The flavor and texture of the meat were terrific. The cut of meat was awful. We should have gotten a leg. There was more bone than meat in this cut.[p]We used Raichlen's tandoori marinade but substituted some premade garam masala for the spices that approximated it.[p]The shoulder marinated overnight and cooked about 30 minutes per pound untiul the temp hit 140*.[p]Fritz
· Share on FacebookShare on Twitter

Comments

Categories