Announcement

Collapse
No announcement yet.

Stuffed Leg of Lamb.

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Stuffed Leg of Lamb.

    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!
    sigpic
    BGE XL
    BGE Mini
    MAK 1 star #385
    Bradley OBS w/Mods
    Weber 22.5 WSM
    Weber 22.5 Kettle
    Pit Barrel Cooker
    La Caja China
    Mini-WSM

  • #2
    indeed

    Looks great - and a lot cheaper than it would have been in england too !

    Next time you might try buying bone in and deboning it yourself - pretty easy and if you go down the bone rather than slit the meat it's a lot easier to stuff.

    Good job
    Made In England - Fine Tuned By The USA
    Just call me 'One Grind'



    Comment


    • #3
      Originally posted by curious aardvark View Post
      indeed

      Looks great - and a lot cheaper than it would have been in england too !

      Next time you might try buying bone in and deboning it yourself - pretty easy and if you go down the bone rather than slit the meat it's a lot easier to stuff.

      Good job
      Thanks Alex, that's a great idea.
      sigpic
      BGE XL
      BGE Mini
      MAK 1 star #385
      Bradley OBS w/Mods
      Weber 22.5 WSM
      Weber 22.5 Kettle
      Pit Barrel Cooker
      La Caja China
      Mini-WSM

      Comment


      • #4
        Hey..that's pretty! I was eyeing a leg roast the other day... a bit dear, but I want to try one out. I dig those skewers..I have a few as well. Good investment!
        In God I trust- All others pay cash...
        Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
        Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

        Comment


        • #5
          NICE!!! That looks excellent!!


          Drinks well with others



          ~ P4 ~

          Comment


          • #6
            .

            Not to mention the occasional campfire

            My --->
            Paul

            Comment


            • #7
              WOW. Looks great Sam

              Comment


              • #8
                Beauty!
                sigpic

                Comment


                • #9
                  Mmmmmm....... Looks SO good Sam!!
                  jeanie

                  http://cowgirlscountry.blogspot.com/

                  Comment


                  • #10
                    Fantastic cook Sam. Wow.
                    Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
                    My best asset however is the inspiration from the members on this forum.

                    sigpic
                    @SmokinJim52 on Twitter

                    Comment


                    • #11
                      Damn thats a nice one! Great job!
                      sigpicSmoke meat, not crack
                      Sullys bangin' ass jerkey-
                      Pepperoni-Pernil-Spicy snack stix-Ryans crab cakes-Dip for smoked fish-Lox-Beer brittle-Pizza crust-Spinach and artichoke dip-Garlic link-Pizza Links-

                      Comment


                      • #12
                        Points for a great meal

                        Comment


                        • #13
                          Bumping this thread again, because it's becoming a fav in my house.

                          Seriously, I missed some the prep pic previously, so I figgered I'd share it now.
                          This was 6.5 leg of lamb, butterflied.



                          Pulled this at 145IT and gave it a tent foil rest for 45 minutes.



                          Cooked this in the PBC like the last time. I was much happier with the results of this cook.

                          Thanks for looking.....again.
                          sigpic
                          BGE XL
                          BGE Mini
                          MAK 1 star #385
                          Bradley OBS w/Mods
                          Weber 22.5 WSM
                          Weber 22.5 Kettle
                          Pit Barrel Cooker
                          La Caja China
                          Mini-WSM

                          Comment


                          • #14
                            Sam. Stop teasing me. I haven't had breakfast yet. That looks fabulous!!


                            Drinks well with others



                            ~ P4 ~

                            Comment


                            • #15
                              Both cooks are beauties, absolutely mouth watering!
                              --- --- --- --- --- --- ---
                              www.OwensBBQ.com

                              Comment

                              Working...
                              X