DennisLinkletter Posted June 22, 2008 Report Share Posted June 22, 2008 I'm not sure what these are called but I bought a vacuum packed bag of 5. They seemed pretty meaty. I've eaten these from goat with a sweet brown sauce here in Indonesia. Lower legs? And I also bought another Aussie boneless leg of lamb. I rubbed these both down with just a little French's mustard and then sprinkled them with my trusty McCormic's savory herb roasting rub. Started at 350º for a half hour then down to 260º until the big leg was 145º. The lil' legs were in the mid 150º's This was the most tender and moist lamb I've ever cooked. More tender than great tenderloin.. This will make great thin sliced sammies later this week. These did not have a lotta meat on them but it was very flavorful.. Isla cooked the wild vegetables we found in the garden.. absolutely the best I've ever play eaten... Quote Link to comment Share on other sites More sharing options...
Duk Posted June 22, 2008 Report Share Posted June 22, 2008 too cute Dennis Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted June 22, 2008 Report Share Posted June 22, 2008 Now we see the true motivation behind a smaller, and shorter, OTB Quote Link to comment Share on other sites More sharing options...
Sanny Posted June 22, 2008 Report Share Posted June 22, 2008 I think those are shins, Dennis. Beef shin meat is often found in Chinese cuisine. Probably same deal with lamb. Those garden greens look pretty good! Play on. Quote Link to comment Share on other sites More sharing options...
trish Posted June 22, 2008 Report Share Posted June 22, 2008 I hope you helped her wash the dishes! Quote Link to comment Share on other sites More sharing options...
primeats Posted June 23, 2008 Report Share Posted June 23, 2008 I think those are shins, Dennis. Beef shin meat is often found in Chinese cuisine. Probably same deal with lamb. Otherwise known as lamb shanks, one of my all time faves! Now I know they can be done on the KK! These are from the front legs. Quote Link to comment Share on other sites More sharing options...
Sanny Posted June 23, 2008 Report Share Posted June 23, 2008 Otherwise known as lamb shanks' date=' one of my all time faves! Now I know they can be done on the KK! These are from the front legs.[/quote'] Oooh! Gramma used to order those special from the grocery butcher! Those and veal shanks. Quote Link to comment Share on other sites More sharing options...
primeats Posted June 23, 2008 Report Share Posted June 23, 2008 How long did you roast the lamb shanks? I'm really interested in cooking these, in the dead of summer we seem to always have a surplus of them, leftovers from the shoulders and the boneless legs of lamb( for Easter it was rumored that we fixed a butterflied leg on my Mother-in-law's gasser) Quote Link to comment Share on other sites More sharing options...
Sanny Posted June 23, 2008 Report Share Posted June 23, 2008 You gotta wonder how these rumors get started. I wouldn't think there'd be much meat on a butterfly's leg, but one never knows. I mean, one wouldn't think anyone would grill bugs at all, but Dennis showed otherwise... Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted June 23, 2008 Author Report Share Posted June 23, 2008 My penchant for Insecta.. I mean, one wouldn't think anyone would grill bugs at all, but Dennis showed otherwise... It's very clear now.. I will never live down my penchant for Insecta.. Oh well.. Quote Link to comment Share on other sites More sharing options...
Conodo12 Posted June 23, 2008 Report Share Posted June 23, 2008 Don't fret too much Dennis - they taught us which bugs to eat while I was in SERE school with the Navy (Google it) lol However, they never taught us how to "prepare" the insects. You just helped me to fill in the missing gap! Quote Link to comment Share on other sites More sharing options...
