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Leg of lamb.

eggnewtoy
Posts: 497
Spinning this now.

BGE Large and MiniMax, Napolean 500. Obsessed with rotisserie.
Comments
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Standing by for the finale sister.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
You and sister @Dredger have just about convinced me into getting a JT.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Firstly. This looks like it'll be real good. Now...I'm just curious do you still cook on a grid or baking stone? Or has the Joetisserie taken over completely on all egging ventures? I thought about purchasing one but, my personal thoughts are it would get a bunch of use initially and then the new and novelty would wear off. But, you seem to get lots of use. In fact I don't recall a recent cook you've posted that didn't involve the gadget. This isn't a poke. Hopefully it doesn't come off that way.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Looks amazing. Much better than the "leg of goat" that I ate in and day out in Afghanistan that makes my stomach turn now when I smell lamb. (I think my hatred of lamb is how the terrorists planned on winning
)
But I think that would take a bite of that!
Edit: Side note. Why do we always call it "leg of" when referring to lamb. Does anyone know? It feels a little cocky on the lambs part."Brought to you by bourbon, bacon, and a series of questionable life decisions."
South of Nashville, TN
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Killit_and_Grillit said:Edit: Side note. Why do we always call it "leg of" when referring to lamb. Does anyone know? It feels a little cocky on the lambs part.
However, the use of the nomenclature is known. Before modern grading and labeling standards were established, "leg of lamb" simply signified that the meat came from the leg of 1 of 3 animals. All which are domesticated sheep.
The usage became so common place that it remains to this day.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
And in case you are wondering, the 3 animals are a lamb, mutton and a hogget. The Google Gods are fixing to be all over that hogget word
To save you the suspense, it has nothing to do with a hog or pork.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
@eggnewtoy
Sister, my apologies for hijacking above.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
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@SGH--no offense taken, my bro.BGE Large and MiniMax, Napolean 500. Obsessed with rotisserie.
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@NPHuskerFL I use it a lot because the food tastes better, is more tender, and cooks more evenly. I have adapted a lot of my recipes for spinning. That being said, doing a brisket next week and will be making it on the grill. Don't spin fish either.BGE Large and MiniMax, Napolean 500. Obsessed with rotisserie.
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Like I said...no poke. You're killing itLBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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I bet that smells great.. Love lamb..Greensboro North Carolina
When in doubt Accelerate.... -
SGH said:And in case you are wondering, the 3 animals are a lamb, mutton and a hogget. The Google Gods are fixing to be all over that hogget word
To save you the suspense, it has nothing to do with a hog or pork.
Rack of lamb is also something that seems to only apply the sheep.
On the Joetisserie, is it permanent so that you can close the lid or is it a temporary install and the lid stays open? Hard to control the cooking temp?Aledo, Texas
Large BGE
KJ Jr.
Exodus 12:9 KJV
Eat not of it raw, nor sodden at all with water, but roast with fire; his head with his legs, and with the purtenance thereof. -
I'm assuming this is boneless - did you have to de-bone? Is there a difference in cooking time using the JT vs regular roasting? That looks delicious.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Looks fantastic @eggnewtoy. I wish that I was a lamb fan, but, sadly I am not, but that might tempt me to try it again. @SGH, she's right on all counts regarding the superiority of flavor and texture of spinning versus any other method on the egg. I've been a rotisserie fan for many years, so that's why I bought one as soon as they were available. I knew spinning over lump and wood chunks would be a whole new experience and it is. We're about to get a break from months of record setting heat, so I will resume my longer cooks, hopefully this week. Just been doing burgers and steaks, which I have posted before, so saw no need to post again. Fingers crossed that the weather folks will get it right, lol.
Large BGE
Greenville, SC -
@eggnewtoy Do you have to remove the Joetissirie "band"in order to do other cooks?
Large BGE - Medium BGE - Too many accessories to name
Antioch, TN
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ThrillSeeker said:@eggnewtoy Do you have to remove the Joetissirie "band"in order to do other cooks?
You could in-fact leave it in place and cook on the standard cooking grate but it comes off so easy there would be no reason to leave it in place when your not using it.Thank you,DarianGalveston Texas -
Thanks...I'm still trying to talk myself into spending 250 for that or 250 for the 36 inch blackstone . (apples and oranges)
Large BGE - Medium BGE - Too many accessories to name
Antioch, TN
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I'm dying to try rotisserie like this:
I don't think I would spring for a JT, but I'm going to try this. I'll start with chicken. Do you experts think it will be the same cooked vertically vs horizontally?Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Oh, me too. Looks great!BGE Large and MiniMax, Napolean 500. Obsessed with rotisserie.
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@ThrillSeeker--no. Sits perfectly.BGE Large and MiniMax, Napolean 500. Obsessed with rotisserie.
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@Dredger--right on. We just bought a new gas grill after our old Weber said sayonara. Napolean with a rotisserie, searing, lights (:)) for those times when I can't wait for the fire. I really love it. Doing a chicken right now.BGE Large and MiniMax, Napolean 500. Obsessed with rotisserie.
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Finished results:BGE Large and MiniMax, Napolean 500. Obsessed with rotisserie.
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Re the Lamb on a String technique. I have had both the lamb and a whole turkey cooked this way at my buddies house. Pretty simple, actually, and you are right in thinking it is delicious. I have some pics but couldn't find them. My buddy has an outdoor room with a fire place with cement bench for a hearth I do have a pic of that. He uses a U bracket that fits over the mantel and has a hook hanging from the bottom to accept the string. He cooks in his fire place a lot here is a pic of string beans, oil, and garlic along with some grilled salmon. If I had the fire place to do it, i would definitely cook this way. Really a treat at a get together.
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@keepervodeflame. Very cool. ThxBGE Large and MiniMax, Napolean 500. Obsessed with rotisserie.
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I hear ya @eggnewtoy, there are times that I just want to get back inside and off the deck as quickly as possible. To that end, we just added a grill box for our Expedition 3 burner propane unit. Certainly not the egg, but does okay in a pinch when I don't want to smoke up the kitchen. Was considering a pellet grill, but no room left on the deck, so the grill box made more sense. That shot of the finished lamb does look tempting, lol.
Large BGE
Greenville, SC -
That looks so delicious!
Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
@eggnewtoy - the joetisserie looks interesting. I watched a youtube clip of someone using it on a LBGE, it explained how to get the seal working as the JT has slope that matches the angle of the lid when it is closed ... but it still looked to me as though the seal wasn't quite tight. Could you share some pictures of yours with the lid down please?
EDIT: Showed this to SWMBO, as amazingly it is available in the UK. I posed the question of whether it was worth the money and how often we would use it, she said "yes and once a week".https://www.youtube.com/watch?v=Hvf4pUdLBZA
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| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
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Looks fantastic, as always.
Kansas City, Missouri
Large Egg
Mini Egg
"All we have to decide is what to do with the time that is given to us" - Gandalf
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