ckreef Posted October 23, 2016 Report Posted October 23, 2016 (edited) I finally scored a nice Australian leg of lamb. Courtesy of @Aussie Ora I have all the other kewl Australian ingredients to do this cook. Full details can be found in his original thread. Aussie's original thread. Got my ingredients together. It was a huge leg so I trimmed it up a bit. That also gave us enough lamb for another cook. I then trimmed the fat and rubbed it with the paste. In the pan covered with parchment. I then covered in foil and on the KK at 300* More pictures later tonight. Edited October 23, 2016 by ckreef
Shuley Posted October 23, 2016 Report Posted October 23, 2016 Nice looking start.Sent from my LG-D855 using Tapatalk 1
MacKenzie Posted October 23, 2016 Report Posted October 23, 2016 So far so good, now let's see the finish.
ckreef Posted October 23, 2016 Author Report Posted October 23, 2016 At the 2 1/2 hour mark I added some carrots. At the 3 1/2 hour mark I removed the parchment paper, added some red potatoes cut in half with a sprinkle of Tasmanian Pepper Salt along with Rosemary, Thyme and Bay leaves. Covered again with foil then back on. At 4 hours I removed the foil. Pulled at 4 1/2 hours. Dang it @Aussie Ora I've never cooked a leg of lamb before and you definitely guided me in the right direction. That was a spectacular meal. Lamb was fall off the bone tender and juicy. Didn't even need the plum sauce - it tasted great as is. Given a choice I think I would go pulled lamb over pork any day. There is enough inner fat and connective tissue that the next time I want to try cooking it as a traditional American low-n-slow BBQ meat. 1
MacKenzie Posted October 24, 2016 Report Posted October 24, 2016 ck, you are making that sounds soooo tasty and it certainly is very colourful.
ckreef Posted October 24, 2016 Author Report Posted October 24, 2016 8 hours ago, MacKenzie said: ck, you are making that sounds soooo tasty and it certainly is very colourful. TY MacKenzie it was very tasty. Will definitely be doing more legs in the future.
ckreef Posted October 24, 2016 Author Report Posted October 24, 2016 44 minutes ago, tinyfish said: Pulled lamb now that is delicious. Would just have to come up with the right BBQ sauce for it.
Aussie Ora Posted October 24, 2016 Report Posted October 24, 2016 Excellent glad you all enjoyed it. It's a different way than the normal roasting. For low n slow I would use lamb sholdar and it will definitely not take 8 hrs lol lamb can dry out and that sucks you need moisture here is a video that will give you an idea rather than me explaining it I'm slack lol Outback Kamado Bar and Grill
ckreef Posted October 24, 2016 Author Report Posted October 24, 2016 Thanks for the video. Will have to see if Publix can order me a lamb shoulder. 1
Aussie Ora Posted October 24, 2016 Report Posted October 24, 2016 Thanks for the video. Will have to see if Publix can order me a lamb shoulder. Cool. you can tell these blokes have been looking at American forums talking in Fahrenheit lol. But like you said lamb has alot of fat and connective tissue but it breaks down quick hence only 4 to 5 hours retaining the moisture is the key just like the cook you just done. If you cooked it like a pork butt you would end up with a dry bit of crap that's where the Sauce might come in handy lolOutback Kamado Bar and Grill
Stile88 Posted October 24, 2016 Report Posted October 24, 2016 Yum yum looks mighty delicious wonderful cook 1
tomahawk66 Posted October 25, 2016 Report Posted October 25, 2016 That lamb shoulder with a twist on a North Carolina vinegar based sauce - spiked with mint - would be epic...Sent from my SM-G935F using Tapatalk
Shuley Posted October 25, 2016 Report Posted October 25, 2016 Looks very tasty!Sent from my LG-D855 using Tapatalk
ckreef Posted October 25, 2016 Author Report Posted October 25, 2016 18 hours ago, Stile88 said: Yum yum looks mighty delicious wonderful cook TY Stile88 very pleased with the outcome.
ckreef Posted October 25, 2016 Author Report Posted October 25, 2016 12 hours ago, tony b said: Looks fantastic! TY tony b
ckreef Posted October 25, 2016 Author Report Posted October 25, 2016 6 hours ago, tomahawk66 said: That lamb shoulder with a twist on a North Carolina vinegar based sauce - spiked with mint - would be epic... Sent from my SM-G935F using Tapatalk I do have a homemade vinegar based sauce that I'm fond of. Will keep this in mind.
ckreef Posted October 25, 2016 Author Report Posted October 25, 2016 5 hours ago, Shuley said: Looks very tasty! Sent from my LG-D855 using Tapatalk TY shuley
tomahawk66 Posted November 2, 2016 Report Posted November 2, 2016 I've got a shoulder of lamb... am wondering how to cook it this Saturday...Sent from my SM-G935F using Tapatalk 1
