Leg of Lamb is amazing, what most people don't do is take out the gland in the leg, which produces the Lamb Odor. Because I do this my legs have no odor while cooking.
I debone my legs, take out the gland, and butterfly it. Then I marinade it for 24 hours with a wet rub I make with olive oil, tons of garlic, old-fashioned grainy mustard, lots of cumin, and rosemary, then I BBQ it. I also insert garlic slivers into the meat as well.
I serve it with my Caesar salad, and roasted potatoes with Mint Sauce.
AMAZING every time and everyone loves my lamb.
Well...that's not going to taste like lamb anyway. Especially with mint.
Leg of Lamb is amazing, what most people don't do is take out the gland in the leg, which produces the Lamb Odor. Because I do this my legs have no odor while cooking.
I debone my legs, take out the gland, and butterfly it. Then I marinade it for 24 hours with a wet rub I make with olive oil, tons of garlic, old-fashioned grainy mustard, lots of cumin, and rosemary, then I BBQ it. I also insert garlic slivers into the meat as well.
I serve it with my Caesar salad, and roasted potatoes with Mint Sauce.
AMAZING every time and everyone loves my lamb.
Well...that's not going to taste like lamb anyway. Especially with mint.
You are correct, my lamb does not taste like regular Lamb, my Lamb tastes like High-End Haute Cuisine, Gourmet Lamb.
And that's the way I like it, medium rare with a Martini, Shaken, not Stirred of course followed with a Dry Red Wine lol
If you like I will make it next week and post pictures, a better Leg of Lamb you have never had.
Leg of Lamb is amazing, what most people don't do is take out the gland in the leg, which produces the Lamb Odor. Because I do this my legs have no odor while cooking.
I debone my legs, take out the gland, and butterfly it. Then I marinade it for 24 hours with a wet rub I make with olive oil, tons of garlic, old-fashioned grainy mustard, lots of cumin, and rosemary, then I BBQ it. I also insert garlic slivers into the meat as well.
I serve it with my Caesar salad, and roasted potatoes with Mint Sauce.
AMAZING every time and everyone loves my lamb.
Well...that's not going to taste like lamb anyway. Especially with mint.
You are correct, my lamb does not taste like regular Lamb, my Lamb tastes like High-End Haute Cuisine, Gourmet Lamb.
And that's the way I like it, medium rare with a Martini, Shaken, not Stirred of course followed with a Dry Red Wine lol
If you like I will make it next week and post pictures, a better Leg of Lamb you have never had.
Leg of Lamb is amazing, what most people don't do is take out the gland in the leg, which produces the Lamb Odor. Because I do this my legs have no odor while cooking.
I debone my legs, take out the gland, and butterfly it. Then I marinade it for 24 hours with a wet rub I make with olive oil, tons of garlic, old-fashioned grainy mustard, lots of cumin, and rosemary, then I BBQ it. I also insert garlic slivers into the meat as well.
I serve it with my Caesar salad, and roasted potatoes with Mint Sauce.
AMAZING every time and everyone loves my lamb.
Well...that's not going to taste like lamb anyway. Especially with mint.
You are correct, my lamb does not taste like regular Lamb, my Lamb tastes like High-End Haute Cuisine, Gourmet Lamb.
And that's the way I like it, medium rare with a Martini, Shaken, not Stirred of course followed with a Dry Red Wine lol
If you like I will make it next week and post pictures, a better Leg of Lamb you have never had.
Naw....I'm good.
Well that is interesting!
I thought you guys stateside were big on BBQ'ing and smoking, especially pork for pulled pork sanmiches, go figure.
Leg of Lamb is amazing, what most people don't do is take out the gland in the leg, which produces the Lamb Odor. Because I do this my legs have no odor while cooking.
I debone my legs, take out the gland, and butterfly it. Then I marinade it for 24 hours with a wet rub I make with olive oil, tons of garlic, old-fashioned grainy mustard, lots of cumin, and rosemary, then I BBQ it. I also insert garlic slivers into the meat as well.
I serve it with my Caesar salad, and roasted potatoes with Mint Sauce.
AMAZING every time and everyone loves my lamb.
Well...that's not going to taste like lamb anyway. Especially with mint.
You are correct, my lamb does not taste like regular Lamb, my Lamb tastes like High-End Haute Cuisine, Gourmet Lamb.
And that's the way I like it, medium rare with a Martini, Shaken, not Stirred of course followed with a Dry Red Wine lol
If you like I will make it next week and post pictures, a better Leg of Lamb you have never had.
Naw....I'm good.
Well that is interesting!
I thought you guys stateside were big on BBQ'ing and smoking, especially pork for pulled pork sanmiches, go figure.
If you do it I'd be interested to see it. Lamb here costs a decent enough amount that I never buy it.
Sure thing I will make it next week. The price of Lamb in Canada has gone up dramatically. Before Covid $$15.00 to 17.00 for a small Australian Leg of Lamb, now $45.00.
Leg of Lamb is amazing, what most people don't do is take out the gland in the leg, which produces the Lamb Odor. Because I do this my legs have no odor while cooking.
I debone my legs, take out the gland, and butterfly it. Then I marinade it for 24 hours with a wet rub I make with olive oil, tons of garlic, old-fashioned grainy mustard, lots of cumin, and rosemary, then I BBQ it. I also insert garlic slivers into the meat as well.
I serve it with my Caesar salad, and roasted potatoes with Mint Sauce.
AMAZING every time and everyone loves my lamb.
Well...that's not going to taste like lamb anyway. Especially with mint.
You are correct, my lamb does not taste like regular Lamb, my Lamb tastes like High-End Haute Cuisine, Gourmet Lamb.
And that's the way I like it, medium rare with a Martini, Shaken, not Stirred of course followed with a Dry Red Wine lol
If you like I will make it next week and post pictures, a better Leg of Lamb you have never had.
Naw....I'm good.
Well that is interesting!
I thought you guys stateside were big on BBQ'ing and smoking, especially pork for pulled pork sanmiches, go figure.
A sanmich?
Yeah....naw.
The point is to complement the meats natural flavor....not obliterate it.
Leg of Lamb is amazing, what most people don't do is take out the gland in the leg, which produces the Lamb Odor. Because I do this my legs have no odor while cooking.
I debone my legs, take out the gland, and butterfly it. Then I marinade it for 24 hours with a wet rub I make with olive oil, tons of garlic, old-fashioned grainy mustard, lots of cumin, and rosemary, then I BBQ it. I also insert garlic slivers into the meat as well.
I serve it with my Caesar salad, and roasted potatoes with Mint Sauce.
AMAZING every time and everyone loves my lamb.
Well...that's not going to taste like lamb anyway. Especially with mint.
You are correct, my lamb does not taste like regular Lamb, my Lamb tastes like High-End Haute Cuisine, Gourmet Lamb.
And that's the way I like it, medium rare with a Martini, Shaken, not Stirred of course followed with a Dry Red Wine lol
If you like I will make it next week and post pictures, a better Leg of Lamb you have never had.
Naw....I'm good.
Well that is interesting!
I thought you guys stateside were big on BBQ'ing and smoking, especially pork for pulled pork sanmiches, go figure.
A sanmich?
Yeah....naw.
The point is to complement the meats natural flavor....not obliterate it.
Obviously, you have NO CLUE about what you are talking about.
Ever heard of these guys' Montana Outlaw BBQ, you should have they are your neighbors. Feel free to go to their website and tell them they are obliterating their Pork with their Rubs and wasting their money. Good luck with that, lol
2016 Grand Champion Montana BBQ Cook-off | Absarokee, MT 2016 Reserve Grand Champion Open American Royal World Series of Barbecue | Kansas City, MO 2017 Grand Champion Overall Montana Pitmaster Classic | Bozeman, MT 2017 Grand Champion Sam’s Club BBQ Tour | Renton, WA 2017 Jack Daniels Invitational Barbecue World Championship | Lynchburg, TN 2018 Grand Champion Overall Montana Pitmaster Classic | Bozeman, MT 2018 Jack Daniels Invitational Barbecue World Championship | Lynchburg, TN 2019 Grand Champion Overall Montana Pitmaster Classic | Bozeman, MT 2019 Grand Champion Big Buffalo Crossing BBQ Cook Off | Munfordville, KY 2021 Grand Champion Overall Montana Pitmaster Classic | Bozeman, MT 2021 Jack Daniels Invitational Barbecue World Championship | Lynchburg, TN 2022 Reserve Grand Champion Overall Montana Pitmaster Classic | Bozeman, MT 2022 Jack Daniels Invitational Barbecue World Championship | Lynchburg, TN
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