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Joined: May 2016
Posts: 60,533 Likes: 22
Campfire Kahuna
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Campfire Kahuna
Joined: May 2016
Posts: 60,533 Likes: 22 |
I'm down to a half in the freezer, just ordered another local lamb yesterday !
Amazing quality protein.
These lambs are the hairless variety, you know anything about them Jim ? There are some folks raising "hair" sheep..instead of the woolen variety. They never need shorn. Look like goats to me!
I am MAGA.
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Joined: Sep 2009
Posts: 42,013 Likes: 5
Campfire 'Bwana
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Campfire 'Bwana
Joined: Sep 2009
Posts: 42,013 Likes: 5 |
Yeah, that's right, hair, not hairless !!! Sorry for the confusion.
Paul.
"Kids who grow up hunting, fishing & trapping, do not mug little old Ladies"
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Joined: Apr 2019
Posts: 4,852 Likes: 4
Campfire Tracker
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Campfire Tracker
Joined: Apr 2019
Posts: 4,852 Likes: 4 |
Afghan restaurant I go to does an amazing lamb shank dinner with rice and salad. Always my favourite.
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Joined: Feb 2002
Posts: 13,661
Campfire Outfitter
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Campfire Outfitter
Joined: Feb 2002
Posts: 13,661 |
Got two (leg of lamb) in the freezer I need to make sometime. Got drunk at Christmas and bought a sheep from my niece's boyfriend. Completely forgot about it till the bill was due and it was time to pick it up! He raises hair sheep. The chops were very good, just tiny.
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Joined: Aug 2014
Posts: 5,030 Likes: 2
Campfire Tracker
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Campfire Tracker
Joined: Aug 2014
Posts: 5,030 Likes: 2 |
I like leg of lamb and cook it fairly often. Season all over with garlic powder, Cavendar's Greek Seasoning, then cover it with loads of lemon pepper. I put as much as I can get to stick to it. Cook it on a rotisserie on my gas grill. 135 or 140. Turn the fire off and let it spin about 10 minutes to rest. I have one in the freezer may cook it Sunday. Have a pork roast I am going to cook all day tomorrow on a smoky hickory and charcoal fire.
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Joined: Sep 2012
Posts: 8,736
Campfire Outfitter
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Campfire Outfitter
Joined: Sep 2012
Posts: 8,736 |
I love lamb many different ways . Debone. Put orange juice, olive oil, SP, garlic cloves, jalapeno, yellow onion, and cilantro in a blender. Soak meat in marinade for two or three days and grill over direct heat for color and then indirect till 130-140 and let rest.
Debone and cut into 1 1/2 - 2 inch cubes. soak in lemons, onions, pomegranate juice (the real stuff, not bottled in the juice isle), SPG. Soak for three days, skewer and grill.
Whole. SPG, rosemary, thyme, olive oil. Roast in oven till 130-140.
Sean
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Joined: Mar 2009
Posts: 24,616
Campfire Ranger
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Campfire Ranger
Joined: Mar 2009
Posts: 24,616 |
Rack of lamb on the BBQ is outstanding. Old sheep man gave me a leg and said, “don’t listen to any recipe saying 4-500 degrees.” Low & slow, like Jud said. It was great.
Have Dog
Will Travel
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Joined: Feb 2016
Posts: 17,821
Campfire Ranger
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Campfire Ranger
Joined: Feb 2016
Posts: 17,821 |
The ol ladys mom is French. Old world cooking. Her leg of lamb at Easter is to die for If she screws it up its only wonderful.
And hell no to mint jelly. Should be a sin.
Last edited by hookeye; 04/11/22.
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Joined: Dec 2016
Posts: 3,764 Likes: 1
Campfire Tracker
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Campfire Tracker
Joined: Dec 2016
Posts: 3,764 Likes: 1 |
. . . And hell no to mint jelly. Should be a sin.
Yeah ^ ^ ^ Any condiments/sauces/spices are supposed to complement a dish, and not overpower it. Seems to be the trend lately to slather a dish with the newest fad sauce and call it manna
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Joined: Jul 2015
Posts: 14,723 Likes: 2
Campfire Outfitter
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Campfire Outfitter
Joined: Jul 2015
Posts: 14,723 Likes: 2 |
Roast it with a coating of salt, garlic, pepper and rosemary. 135F, max.
It doesn't need anything else.
Politics is War by Other Means
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Joined: Nov 2009
Posts: 97
Campfire Greenhorn
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Campfire Greenhorn
Joined: Nov 2009
Posts: 97 |
I've done them many ways, mostly slow roasted and rare. Super easy, rolled and boned, spread Costco pesto over the exterior and roast til you're happy with the internal temp, carve and serve!
Get out there and mix 'em up!
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Joined: Aug 2017
Posts: 9,077 Likes: 3
Campfire Outfitter
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Campfire Outfitter
Joined: Aug 2017
Posts: 9,077 Likes: 3 |
Started the defrost on ours for Easter. In the marinade Thursday. Will get some light smoke, then a quick sear.
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Joined: Aug 2014
Posts: 5,030 Likes: 2
Campfire Tracker
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Campfire Tracker
Joined: Aug 2014
Posts: 5,030 Likes: 2 |
I cooked one Sunday on the rotisserie. Delicious as expected.
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Joined: Jun 2002
Posts: 131,772 Likes: 20
Campfire Sage
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Campfire Sage
Joined: Jun 2002
Posts: 131,772 Likes: 20 |
It's always been an Easter tradition in my family. The way we've always made it was to make knife cuts all over it, and insert slivers of both garlic and lemon peel in them. Then cover the exterior with lemon juice, olive oil, salt, pepper, and rosemary. Leave it like that for a couple of hours in the fridge. Then onto a rack in a pan (fat side up), and into the oven at 350 degrees till the interior is 125 degrees.
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Joined: Sep 2006
Posts: 1,268
Campfire Regular
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Campfire Regular
Joined: Sep 2006
Posts: 1,268 |
Don't know if there is a real or perceived difference, but to my taste, the hair sheep, and Ive only raised two varieties, Dorper and Blackbelly, just don't taste and are not quite as tender as traditional wool sheep? I usually raise a couple lambs each year, breed of choice is usually Suffolk or Ramboulet, but had to give the hair breeds a try, no more for me, it was good....just not the same quality to my taste or the family?
Last edited by JefeMojado; 04/15/22.
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Joined: Sep 2014
Posts: 582 Likes: 1
Campfire Regular
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Campfire Regular
Joined: Sep 2014
Posts: 582 Likes: 1 |
I would love to try it, but not enough to buy one. Some of it in the pictures looks delicious!
Was given some ground up lamb back around 1980. Tried frying up some burgers and it stunk up the kitchen badly! Took a bite and threw it outside for the dog. I read after that, it should be slow cooked, so the fat is not sizzling hot. Is that true?
Tastes change, maybe I got some rancid meat, or I F****d it up, who knows? But I would like a bite of it again to make up my mind.
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Joined: Dec 2007
Posts: 25,107
Campfire Ranger
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Campfire Ranger
Joined: Dec 2007
Posts: 25,107 |
I like to do boneless legs on the Weber. Indirect, 300-350, pull at 130 ish.
Usually rubbed with some variation of OO, s&p, garlic, rosemary and thyme, and some lemon and or splash of vinegar.
Put one in the oven an hour or so ago but this one is the whole leg, shank to hip. Going low and slow in the oven until it falls apart.
“Life is life and fun is fun, but it's all so quiet when the goldfish die.”
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Joined: Dec 2014
Posts: 9,133 Likes: 2
Campfire Outfitter
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Campfire Outfitter
Joined: Dec 2014
Posts: 9,133 Likes: 2 |
It's always been an Easter tradition in my family. The way we've always made it was to make knife cuts all over it, and insert slivers of both garlic and lemon peel in them. Then cover the exterior with lemon juice, olive oil, salt, pepper, and rosemary. Leave it like that for a couple of hours in the fridge. Then onto a rack in a pan (fat side up), and into the oven at 350 degrees till the interior is 125 degrees. ^^^^there ya go boys^^^^^
Well this is a fine pickle we're in, should'a listened to Joe McCarthy and George Orwell I guess.
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Joined: Sep 2011
Posts: 60,937 Likes: 15
Campfire Kahuna
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OP
Campfire Kahuna
Joined: Sep 2011
Posts: 60,937 Likes: 15 |
How long should I expect to cook a 4 1/5 pound leg?
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: Dec 2014
Posts: 9,133 Likes: 2
Campfire Outfitter
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Campfire Outfitter
Joined: Dec 2014
Posts: 9,133 Likes: 2 |
In a 350 oven, assuming the roast is cool if not cold, I think your are only looking at 1 hour 30 minutes-. ish Hopefully, the Real Hawkeye will advise you. A thermometer is your friend, better than timing. If it is a fat lamb, you should have some pretty good pan dripping for gravy base, you can do that while the roast is resting.
Well this is a fine pickle we're in, should'a listened to Joe McCarthy and George Orwell I guess.
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