Leg of Lamb (w/bone)

RU Eggsperienced · November 2007

Now that finished w/fabulous turkey yesteday, have to move on.[p]My mother in law came over w/a leg of lamb. Anybody ever cooked a leg of lamb w/bone in it. Any suggestions?[p]Much appreciated and happy day after tksgiving....[p]Cheers,

Unknown · November 2007

JerryD,[p]Here is an interesting way. Eggcelent.[p] Lamb, Leg, Slavic, Steeler Fan

1 Please be advised that I am of Slavic descent (Bosnian), I recommend the very basic method, rub a leg of lamb, bone-in, 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.
2 "Sretan Bozic" Merry Christmas

Recipe Type
Main Dish, Meat

Recipe Source
Author: Steeler Fan[p]Source: BGE Forum, Steeler Fan, 12/01/05

[p]

GirlyEgg · November 2007

Richard Fl,
Dobro Jutro! On the Croatian front, we eat spring onions with our lamb - definitely cook low and slow. I do a few slits in the surface and stuff with cloves of garlic and then generously garlic salt the outside! Save the juices in a drip pan and mix with some baby lima beans! Yum![p]Sretno! (Good Luck!)

thirdeye · November 2007

<p />JerryD,[p]I cook an awful lot of lamb. You have to help us a bit... Are you wanting it pullable, sliceable, barbecued or grilled. Traditional seasonings or a marinated and herbed kind of thing?[p][p][p][p]~thirdeye~

thirdeye · November 2007

Richard Fl,[p]Cooks note: If you can't find Slivovitz, Calvados works really well.[p]~thirdeye~

RU Eggsperienced · November 2007

thirdeye,[p]Thanks Alot. I think my mother in law had the kind of herbed thing in mind. Richard FL in following comment sure made good recommendation on low/slow method.[p]What would you recommend for a herbed method. This may be what she has in mind. Would like to have this option.[p]Thanks ALOT.[p]Cheers....JerryD

RU Eggsperienced · November 2007

Richard Fl,[p]Man that sounds Fantastic!![p]Will post a pic - for sure this is going to be on my schedule.[p]Cheers,

thirdeye · November 2007

JerryD,[p]I really like the flavor of lamb and try not to disguise it, so I go very simple. I guess rosemary and thyme are my favorite herbs, so I make a flavored oil by crushing some of them and warming in some olive oil, then add some garlic slices at the end (just don't burn it), strain the oil and let it cool while you are trimming the leg. Fat holds a lot of the stronger flavors some folks don't care for, so trim accordingly.[p]Next give the seasoned oil a squeeze of lemon juice, paint it on the roast and work it in with your hands, really well. (A squeeze of more lemon juice on your hands will help in cleaning them up). Add some sea salt and coarse pepper (white and black if you have it), and you are there. If you like garlic, stab the roast with a paring knife and insert a few slivers of fresh garlic. Let it sit for an hour or so and cook raised direct or indirect to your level of doneness.[p]~thirdeye~[p][p]

Dos Huevos · November 2007

JerryD,[p]I emailed you my recipe. Hope you like it. It's awesome, but anything you get here will be top shelf.

Little Steven · November 2007

Dos Huevos,[p]
Would you mind sending it to me as well?[p]Thanks [p]Steve

Unknown · November 2007

thirdeye,[p]Great apple flavor. Wonder how tequila would taste as a side dish?

Leg of Lamb (w/bone)

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