Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Leg of lamb?

How would you cook it?

On the Kamado after letting it marinade in this for 3 days (grind the spices in a coffee grinder, then mix it all in a food processor.)

1.5 tsp Cumin seed
1.5 tbsp Coriander seed
1 tsp black peppercorn
1 tbsp Cardamom seed
2 tsp cinnamon
1.5 tsp chilie powder
2 tbsp salt
2 tbsp ginger
6 cloves garlic
6 shallots
1/2 lemon
1 cup Greek yogurt

Whole leg? Bone in?

I like to de-bone the leg, then rub interior with olive oil, salt and pepper, stuff with rosemary and garlic. Roast in the oven or BBQ.

Start at 425 degrees for 30 minutes, then 375 for about another 40 minutes until medium rare. Rest 20 minutes under a aluminum foil tent.

Retain the drippings for your favourite gravy. Mine is a red wine and maple syrup reduction. Canadian preference.

That's funny, lamb must be a a northern preference.

Low n slow Ol gristle. 👍

For bone in, sous vide at 131 degrees for 8-12 hours to medium rare, finish with a scorching hot sear.

It is the only way I will even touch a leg of lamb anymore, just comes out PERFECT with zero guess work.

I'll be doing a lamb leg with the flip-flop method in the near future.

Tried a lamb chop one time, took two bites, gave the rest to the dog. Did not like the taste. On the other hand, I do like BBQ mutton if it is cooked right, and that gamey flavor is cooked out of it.

Marinade for at least 48 hrs

1 bottle of red wine
About 1/2 c olive oil
1 sliced onion
2 chopped carrots
Lots garlic
Parsley
Rosemary
Thyme
salt
Pepper

Set up you grill for direct and indirect. Start on indirect and cook to 105-110 and then move it to direct and sear it. Let it rest at least 15 min.

Going to pick up my slaughtered lamb this afternoon.

This response is every bit as stupid as the OP's question.

LOL

Hell I love lamb but nobody at my house does.

SPG rosemary and thyme.


Cook it kind of slow till well done. Keep it on a rack above the grease.....very important.


Sometimes I will rub the shoulder with Dijon mustard first and then season.

Freezers overfilled. Whole lamb from local farm today.

Y'all can come over for a meal when the Biden supply chain hits. Just bring a bag of lump charcoal and a case of beer.

Be there with bells on.

Lamb and us are not friends. My parents loved it.

Leg o lamb is one of my favorite meals. Crispy roasted exterior.. mint sauce.. oh yes

Had lamb shanks tonight, in fact.

This if your cooking it whole. I deboned and butterflied one years ago. Marinated it overnight and grilled it on a charcoal grill. I recall it was really great that way.
If
I recall the marinade had about 12 different ingredients in it but I think just a simple marinade or rub woukd be just as good.
The grocery sells shoulder chops pretty cheap around here and
I eat them a few times a month. I grill them with olive oil , salt , pepper and finish them with a thyme and rosemary butter. They are really good.
Many people dont like lamb but I have always enjoyed it.

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 ?

Farmer said its hard for him to sell any lambs after Easter. Said he always hopes the finishing schedule lands before Easter.

I told him I'd always take it at the reduced price after Easter.

I just sous vided a lamb shank. 12 hours at 130. Finished off in oven. Rubbed with mustard, rosemary some red wine, brown sugar salt pepper


I prefer lamb to beef ,......except ribeyes