Aussie Ora Posted September 13, 2016 Report Share Posted September 13, 2016 Got a nice boneless leg of ham I love the taste of lamb so only put in a few sprigs of rosemary what better to go with lamband on it goes at 400I was reading up on smoking wood and pecan came up alot so got a nice bitand threw it on looking goodwill update later lol its still spinning Outback Kamado Bar and Grill 4 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted September 13, 2016 Author Report Share Posted September 13, 2016 Loving the basket splitter holds a drip pan nicley imagine all that oil dripping over your lump no thankyouOutback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
Stile88 Posted September 13, 2016 Report Share Posted September 13, 2016 Looking good so far aussie i love lamb my self looking forward to your final pics 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted September 13, 2016 Author Report Share Posted September 13, 2016 Looking ready like I have said before love the basket splitter no way I would want this much oil spilling on my lumpand carved and plated yep love my veggies this lamb tasted awesome with the subtle smoke of the pecanOutback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
Steve M Posted September 13, 2016 Report Share Posted September 13, 2016 That looks fantastic. 1 Quote Link to comment Share on other sites More sharing options...
churchi Posted September 13, 2016 Report Share Posted September 13, 2016 Nicely done @Aussie Ora. looks killer for a week night cook. Boneless legs is the way to go. Saves the issues with carving around the bone for lamb which is a pain. I actually like the drippings to drip onto my fire as i think it adds some flavour to the cook. There is a lot of steam/vapour created when the drippings hit the hot coals. I have always thought it would impart a bit more flavour into the cook. I could be totally wrong Have you tried letting it drip onto the coal or always thought the better result was to catch the drippings? Maybe ill have to give it a try this way. 1 Quote Link to comment Share on other sites More sharing options...
ckreef Posted September 13, 2016 Report Share Posted September 13, 2016 Nice lamb cook. Haven't seen that grill mates flavor yet. Will have to keep my eyes out for it. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted September 13, 2016 Report Share Posted September 13, 2016 Aussie, that dinner looks wonderful, moist and tasty I'm sure not to mention fun.:) 1 Quote Link to comment Share on other sites More sharing options...
Stile88 Posted September 13, 2016 Report Share Posted September 13, 2016 Excellent ending Aussie that looks fantastic wonderful color to looks super moist as usual 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted September 13, 2016 Report Share Posted September 13, 2016 When I first read your title, "Thought I would take a lamb for a spin" I thought it was an updated version of "Mary had a little lamb." 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted September 13, 2016 Report Share Posted September 13, 2016 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted September 14, 2016 Author Report Share Posted September 14, 2016 Nicely done @Aussie Ora. looks killer for a week night cook. Boneless legs is the way to go. Saves the issues with carving around the bone for lamb which is a pain. I actually like the drippings to drip onto my fire as i think it adds some flavour to the cook. There is a lot of steam/vapour created when the drippings hit the hot coals. I have always thought it would impart a bit more flavour into the cook. I could be totally wrong Have you tried letting it drip onto the coal or always thought the better result was to catch the drippings? Maybe ill have to give it a try this way. I have and was not a fan especially with pork the thing did not stop hissing and I was not keen on the taste plus the oil on the leftover lump carried the taste to my next cook. I find this way to be good and keeps Ora clean Outback Kamado Bar and Grill 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted September 14, 2016 Author Report Share Posted September 14, 2016 That looks fantastic. Cheers mate it came out so moist and tenderOutback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted September 14, 2016 Author Report Share Posted September 14, 2016 Nice lamb cook. Haven't seen that grill mates flavor yet. Will have to keep my eyes out for it. They were made up by the Australian section of the company not sure if you can get it in the U. S I would send them an email and enquire you never know Outback Kamado Bar and Grill 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted September 14, 2016 Author Report Share Posted September 14, 2016 Aussie, that dinner looks wonderful, moist and tasty I'm sure not to mention fun. Cheers Mac love my lamb love my KKOutback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted September 14, 2016 Author Report Share Posted September 14, 2016 Excellent ending Aussie that looks fantastic wonderful color to looks super moist as usual Cheers Stile it was nice and moist love the way the rotisserie is built in so everything is sealed. I've been eating lamb for years and can honestly say the KK brought it to a new levelOutback Kamado Bar and Grill 1 Quote Link to comment Share on other sites More sharing options...
churchi Posted September 14, 2016 Report Share Posted September 14, 2016 1 hour ago, Aussie Ora said: I have and was not a fan especially with pork the thing did not stop hissing and I was not keen on the taste plus the oil on the leftover lump carried the taste to my next cook. I find this way to be good and keeps Ora clean Outback Kamado Bar and Grill Yeah you are spot on there with taking the taste to the next cook. Didnt quite think that part through. I now need to go and check my lump from that cook to see how much left over oil and grease there still is. May need to burn it off before the next cook 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted September 14, 2016 Author Report Share Posted September 14, 2016 I would another thing with the splitter I only need to put enough lump for that cook so bugger all is leftOutback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
tinyfish Posted September 14, 2016 Report Share Posted September 14, 2016 When I saw the title I thought you bought the 42" KK and got your free lamb... 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted September 14, 2016 Author Report Share Posted September 14, 2016 When I saw the title I thought you bought the 42" KK and got your free lamb... Wasn't that a goat know what you mean Outback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
