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

Egg of Lamb

doccjb
doccjb Posts: 238
edited November -0001 in EggHead Forum
Decided to have a go at a bone-in leg of lamb. This was a 7 pounder. Started by stuffing numerous garlic cloves into slits in the meat. Followed that with a rub of kosher salt, black pepper, and fresh chopped rosemary:
LambandCrawfish006.jpg
LambandCrawfish007.jpg
On the Egg, 325 indirect with some extra rosemary on top and some in the drip pan. At 1 hour in, swapped out the drip pan for a new one filled with new potatoes and mushrooms:
LambandCrawfish010.jpg
LambandCrawfish011.jpg
One hour and 40 minutes in, ready to pull at 130 degrees:
LambandCrawfish013.jpg
A little rest:
LambandCrawfish015.jpg
Some good cab, and a few of the season's first roses:
LambandCrawfish016.jpg
Carved:
LambandCrawfish019.jpg
LambandCrawfish018.jpg
· Share on FacebookShare on Twitter

Comments

Categories