This is a first for me. I have done Leg of Lamb (bone in) before, not anything like this though.
So, I bought a 5lb boneless Leg of Lamb. Took the meat out (sorry).
I followed a post on here made by Meat-Hunter a few years back.
The leg was pretty flat when I cut it loose from the netting. I did some small trimming.
Rubbed the meat down with Grapeseed Oil and lot's of Garlic. Then a coating of Thyme and black pepper. I cut small slit in the meat and added Goat Cheese and fresh Basil (from our garden).
I should have taken a pic of the prep, but my hands were messy and I was rushing.
Rolled and tied. Slip knots are your friend people.
Into the Pit Barrel Cooker.
I was figuring a 3 hour cook to reach 145 IT.
Checked the temp after 2:30, and I had 154 for an IT.
Added some green monsters to the PBC while the Lamb rested.
Served this with Scalloped Potato's and nice glass of Italian Chianti.
Close up.
Overall, it was very good. The goat cheese held up nice and herbs gave it a real nice flavor. Not overpowering at all. I wish it was a little more rare, but that's the cook's fault. Notes taken.
The wife liked this a lot, lamb is her favorite. for me!
So, I bought a 5lb boneless Leg of Lamb. Took the meat out (sorry).
I followed a post on here made by Meat-Hunter a few years back.
The leg was pretty flat when I cut it loose from the netting. I did some small trimming.
Rubbed the meat down with Grapeseed Oil and lot's of Garlic. Then a coating of Thyme and black pepper. I cut small slit in the meat and added Goat Cheese and fresh Basil (from our garden).
I should have taken a pic of the prep, but my hands were messy and I was rushing.
Rolled and tied. Slip knots are your friend people.
Into the Pit Barrel Cooker.
I was figuring a 3 hour cook to reach 145 IT.
Checked the temp after 2:30, and I had 154 for an IT.
Added some green monsters to the PBC while the Lamb rested.
Served this with Scalloped Potato's and nice glass of Italian Chianti.
Close up.
Overall, it was very good. The goat cheese held up nice and herbs gave it a real nice flavor. Not overpowering at all. I wish it was a little more rare, but that's the cook's fault. Notes taken.
The wife liked this a lot, lamb is her favorite. for me!
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