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

There are some folks raising "hair" sheep..instead of the woolen variety.


They never need shorn.


Look like goats to me!

Yeah, that's right, hair, not hairless !!!

Sorry for the confusion.

Afghan restaurant I go to does an amazing lamb shank dinner with rice and salad. Always my favourite.

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.

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.

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.

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.

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.

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

Roast it with a coating of salt, garlic, pepper and rosemary. 135F, max.

It doesn't need anything else.

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!

Started the defrost on ours for Easter. In the marinade Thursday. Will get some light smoke, then a quick sear.

I cooked one Sunday on the rotisserie. Delicious as expected.

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.

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?

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.

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.

^^^^there ya go boys^^^^^

How long should I expect to cook a 4 1/5 pound leg?

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.