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help leg of lamb help

smokinsop
smokinsop Posts: 180
edited November -0001 in EggHead Forum
Have leg. Never tried one . How do I egg ??
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Comments

  • Steeler Fan
    Steeler Fan Posts: 395
    smokinsop, Please be advised that I am of Slavic descent (Bosnian), I recommend the very basic method, rub a leg of lamb with Olive oil, lots of Salt and pepper and cook it like a pork Shoulder ( low and slow). 225 for about 10-12 hours. It will shred like pork. I would recommend slicing some sweet onons like Vidalia (slice them so that you can scoop)and provide salt on the side for dipping into the onions. the additional salt with the lamb is awesome. If you are really adventerous stop at the liquor store and get some "Slivovitz" (Plum Brandy), and provide shooters for those that are hardy enough to try it. Helps tremendously if it is cold outside. Other suggestion check out the Dizzy Pig website it's also good.
    "Sretan Bozic" Merry Christmas[p]Joe

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  • smokinsop
    smokinsop Posts: 180
    Steeler Fan,
    Leave bone in ?
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  • Steeler Fan
    Steeler Fan Posts: 395
    smokinsop, oh yea, great flavor. If u do not want it, your dog will, your neighbor, your neigbors's dog etc. etc.
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  • smokinsop
    smokinsop Posts: 180
    Steeler Fan,
    Thanks. If i don't like it, my neighbor bought it
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  • Rumrunner
    Rumrunner Posts: 563
    smokinsop, follow the link for another lamb recipe

    [ul][li]leg of lamb[/ul]
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  • stike
    stike Posts: 15,597
    smokinsop,
    i couldn't agree with steeler fan more on this one.[p]a bone in leg of lamb is a wonderful thing to do on the egg. follow the advice he gave you, and you will look like a god. serve rare, medium rare at most.[p]
    ed egli avea del cul fatto trombetta -Dante
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  • Super Glide
    Super Glide Posts: 76
    smokinsop,[p]I've made a bunch of Lamb Legs, and this is the best "roast" recipe I've ever had.[p]The Sage smoke adds fantastic flavor.[p]
    [ul][li]Silence of the Leg O' Lamb[/ul]
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  • Steeler Fan
    Steeler Fan Posts: 395
    smokinsop, Just read Superglide's and it also looks good. After reading his, it reminded me. An old wives tale, when I was sent to the butcher to get a leg of Lamb. I was always told GET A BACK LEG, not the front leg.

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  • fishlessman
    fishlessman Posts: 34,589
    2004_1230Image0013.jpg
    <p />smokinsop,
    i have trexed them, and low and slowed them. trex i find very sweat, you want it at the rare side of med/rare. the more it cooks the stronger the flavor is and many dont like a strong flavor with lamb. i pull it off the grill at 123-127 internal and the roasting stage is done at 325 for bone in and 350 for bone out.
    you can cook them low and slow also, but it yeilds a very strong flavor. the onion pieces mentioned below would help cut that flavor down a bit. there is a recipe on the dizzy pig site, and i would wrap this cut after about 160 and continue cooking to help the pulling stage.
    trex roasted is the way i would go and take it off the grill no higher than 130 internal
    2004_0105Image0013.jpg
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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