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Campfire Tracker
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OP
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Small 2.5 # but then I will be the only one eating it.
The only plan right now is a puncture about every 3" with a small clove of garlic inserted ( one top and bottom of hole in the thick part) Salt and pepper all over the surface
I would like a nice crusty browned surface if it has enough fat to do it.
Any suggestions beyond that?
Some spelling errors can be corrected by a vowel movement. ~ MOLON LABE ~
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Joined: May 2016
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Campfire Kahuna
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Campfire Kahuna
Joined: May 2016
Posts: 60,921 Likes: 68 |
Make sure you can keep it off the bottom of the pan.
I made a little rack out of coat hangers.
S and P......maybe make a little mint sauce for the occasion.
Not jelly, mint sauce.
I am MAGA.
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Joined: Dec 2007
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Campfire Ranger
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Campfire Ranger
Joined: Dec 2007
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Olive oil, a bit of mustard, a few garlic cloves, some fresh rosemary and thyme, squeeze a lemon or two, zest as well, kosher salt, black pepper,
Smash it all up into a paste and coat the leg roast. Refrigerate over night. Big ziplock works well.
Roast at 400 on a rack. Turn oven down if you get too much color before your desired temp is reached.
“Life is life and fun is fun, but it's all so quiet when the goldfish die.”
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Joined: Dec 2008
Posts: 21,228 Likes: 2
Campfire Ranger
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Campfire Ranger
Joined: Dec 2008
Posts: 21,228 Likes: 2 |
Small 2.5 # but then I will be the only one eating it.
The only plan right now is a puncture about every 3" with a small clove of garlic inserted ( one top and bottom of hole in the thick part) Salt and pepper all over the surface
I would like a nice crusty browned surface if it has enough fat to do it.
Any suggestions beyond that? Right track evoo before the salt and peppa, throw er on a treager if ya got one
Ping pong balls for the win. Once you've wrestled everything else in life is easy. Dan Gable I keep my circle small, I’d rather have 4 quarters than 100 pennies.
Ain’t easy havin pals.
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Joined: Feb 2007
Posts: 2,936
Campfire Regular
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Campfire Regular
Joined: Feb 2007
Posts: 2,936 |
I'm with MadMooner. Dijon mustard preferred. I do it all in the cuisinart and slather it all over the leg. Makes a great crust, keeps meat moist. We call this one "crying leg of lamb" in our house...'cause it's so good, you gonna cry:)
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Joined: Dec 2009
Posts: 4,608
Campfire Tracker
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Campfire Tracker
Joined: Dec 2009
Posts: 4,608 |
I butterfly them do crosshatch cuts on 1 side rub with 10 clove garlic salt pepper olive oil paste. Jelly roll it seasoning side in and tie. Grill to med rare .
Never take life to seriously, after all ,no one gets out of it alive.
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Joined: May 2016
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Campfire Kahuna
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Campfire Kahuna
Joined: May 2016
Posts: 60,921 Likes: 68 |
Bah! You lot are crazy!
Salt and pepper.
I am MAGA.
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Joined: Dec 2007
Posts: 25,143 Likes: 2
Campfire Ranger
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Campfire Ranger
Joined: Dec 2007
Posts: 25,143 Likes: 2 |
Bah! You lot are crazy!
Salt and pepper. Lol. Nothing wrong with keeping it simple! I have an Australian buddy that recoils in disgust if one conflates mint sauce with mint jelly when a leg o lamb is involved. I’m a jelly man myself.
“Life is life and fun is fun, but it's all so quiet when the goldfish die.”
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Joined: Dec 2007
Posts: 25,143 Likes: 2
Campfire Ranger
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Campfire Ranger
Joined: Dec 2007
Posts: 25,143 Likes: 2 |
JC- Folks raise a lot of meat lambs your way?
“Life is life and fun is fun, but it's all so quiet when the goldfish die.”
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Joined: Sep 2009
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Campfire 'Bwana
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Campfire 'Bwana
Joined: Sep 2009
Posts: 42,169 Likes: 11 |
No, but everyone else in his family are, at least, part Kiwi !! Love lamb, in all it's delicious forms !! I've said this before, but I prefer hogget or mutton over young lamb. https://www.handsourced.com.au/the-animals/whats-difference-lamb-hogget-mutton/
Last edited by New_2_99s; 03/20/18. Reason: added linky for description of aging
Paul.
"Kids who grow up hunting, fishing & trapping, do not mug little old Ladies"
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Joined: Aug 2017
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Campfire Outfitter
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Campfire Outfitter
Joined: Aug 2017
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My favorite is to butterfly it, soak it in a bottle of red wine, some chopped carrots, onions, garlic and some fresh herbs with some olive oil over the top. I will try to get a 24 hour marinade.
Then bring to room temp and grill over hot fire. When seared, move to an oven and bake until med rare.
So simple.
I've eaten a lot of lamb in my years and this is still the best way, I think.
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Joined: Dec 2011
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Campfire Tracker
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Campfire Tracker
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Depends on the cut. I've eaten lungs, liver, kidney's etc. As for leg of lamb, I prefer bone in as it add's for flavor.
I prefer it roasted like a prime rib. Season with garlic, rosemary, salt and pepper and olive oil or butter. Rub it, place in refrigerator for 24 hours. Remove and let it come to room temperature for at least 1-2 hours before roasting.
Roast it fat side up. If you don't have enough fat, talk to your butcher and see if you can get some.
Roast in a 500'+ oven for 30 minutes, then turn the oven off. DO NOT OPEN THE DOOR.
Leave in the oven for another 15 minutes per pound. If you have a digital thermometer with a wire lead, roast to approximately 135' F internal temperature. Remove from oven and let the roast stand for 10-20 minutes before carving. Should be a nice medium rare pink on the inside.
Save the juices from the roatsing pan for an "au ju" sauce.
James Pepper: There's no law west of Dodge and no God west of the Pecos. Right, Mr. Chisum? John Chisum: Wrong, Mr. Pepper. Because no matter where people go, sooner or later there's the law. And sooner or later they find God's already been there.
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Joined: Dec 2011
Posts: 4,147
Campfire Tracker
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Campfire Tracker
Joined: Dec 2011
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I like lamb or mutton ribs grilled over hardwood coals. The Navajo here use cedar. Taste's pretty good to me with a little bit of salt.
James Pepper: There's no law west of Dodge and no God west of the Pecos. Right, Mr. Chisum? John Chisum: Wrong, Mr. Pepper. Because no matter where people go, sooner or later there's the law. And sooner or later they find God's already been there.
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Joined: Sep 2009
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Campfire 'Bwana
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Campfire 'Bwana
Joined: Sep 2009
Posts: 42,169 Likes: 11 |
Yep, Lamb & rosemary are a perfect pairing.
& mint sauce !!
& duck fat roasted potatoes !!!
Paul.
"Kids who grow up hunting, fishing & trapping, do not mug little old Ladies"
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Joined: Jan 2010
Posts: 15,392
Campfire Ranger
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Campfire Ranger
Joined: Jan 2010
Posts: 15,392 |
I hate lamb..I suggest u throw it out
I work harder than a ugly stripper....
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Posts: 545
Campfire Regular
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Campfire Regular
Joined: Oct 2005
Posts: 545 |
Love leg of lamb. I have an old farberware rotisserie I use. Rub With olive oil then season with pepper, garlic salt and rosemary. Use a filler knife to make some deep slits for whole cloves of garlic
_______________________ Proud deep sea diver for over 25 years, fairly paid and never once needed a union to do it for me. "if you can't do it-you can't stay"
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Joined: Sep 2009
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Campfire 'Bwana
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Campfire 'Bwana
Joined: Sep 2009
Posts: 42,169 Likes: 11 |
I hate lamb..I suggest u throw it out Preferably, my way !
Paul.
"Kids who grow up hunting, fishing & trapping, do not mug little old Ladies"
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Joined: Sep 2011
Posts: 61,307 Likes: 31
Campfire Kahuna
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Campfire Kahuna
Joined: Sep 2011
Posts: 61,307 Likes: 31 |
The bumper sticker, "Eat Lamb, 10000 Coyotes Can't be Wrong.
These premises insured by a Sheltie in Training ,--- and Cooey.o "May the Good Lord take a likin' to you"
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Joined: May 2016
Posts: 60,921 Likes: 68
Campfire Kahuna
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Campfire Kahuna
Joined: May 2016
Posts: 60,921 Likes: 68 |
Bah! You lot are crazy!
Salt and pepper. Lol. Nothing wrong with keeping it simple! I have an Australian buddy that recoils in disgust if one conflates mint sauce with mint jelly when a leg o lamb is involved. I’m a jelly man myself. My Kiwi wife has a jar of mint sauce that she made for mutton roast.....that crap will peel paint!
I am MAGA.
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Joined: May 2017
Posts: 101
Campfire Member
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Campfire Member
Joined: May 2017
Posts: 101 |
I like lamb, heck I like sheep, but folks can keep the mint sauces/jellies
Picture a combination right wing, libertarian, unabomber, nationalist who believes in reverent science and who, to his core, remembers the words he swore to defend the constitution from all enemies, foreign and domestic.....so help me God
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