Author Topic: Leg of Lamb  (Read 1363 times)

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Offline bake426

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Leg of Lamb
« Reply #-1 on: April 18, 2017, 01:17:18 PM »
I felt the need for some lamb on Easter.  I picked up a semi-boneless leg of lamb from Safeway for $4.99 lb.  This one was 4.45 lbs. 

I found the bone and drilled it out for hanging.  I rubbed the outside with olive oil, fresh garlic, rosemary and salt and pepper.  I left it on the counter to marinade for about 2 1/2 hours.  I put the digital thermometer in it and cooked it to 112 degrees.  I opened the PBC and drizzled some more olive oil on the outside and left the lid cracked.  The temperature inside the PBC went up to about 375 trying to get a good crust on the outside.  I pulled the meat at 130 degrees and let it sit tented for about 30 minutes.

The total process was about 2 hours and it was fabulous.

The thermometer inside the PBC showed the temperature for the most part to be about 255 degrees during this process.

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Offline Pam Gould

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Re: Leg of Lamb
« on: April 18, 2017, 01:26:46 PM »
Gyros time   .☆´¯`•.¸¸. ི♥ྀ.
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Offline tomcrete1

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Re: Leg of Lamb
« Reply #1 on: April 18, 2017, 01:44:59 PM »
Lookin Good!
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Offline Savannahsmoker

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Re: Leg of Lamb
« Reply #2 on: April 18, 2017, 01:55:53 PM »
That lamb looks perfectly done, nice job. :thumbup:
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Offline RAD

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Re: Leg of Lamb
« Reply #3 on: April 18, 2017, 05:24:26 PM »
That looks great. Did you pull it apart or did fall apart?
Love to cook and eat

Offline HighOnSmoke

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Re: Leg of Lamb
« Reply #4 on: April 18, 2017, 06:25:59 PM »
Perfect looking lamb!
Mike

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Offline TentHunteR

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Re: Leg of Lamb
« Reply #5 on: April 18, 2017, 06:36:35 PM »
It looks really good!  :thumbup:
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Offline Pappymn

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Leg of Lamb
« Reply #6 on: April 18, 2017, 07:29:23 PM »
Looks perfect
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Offline madhatter

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Re: Leg of Lamb
« Reply #7 on: April 19, 2017, 12:35:34 AM »
next time sprinkle just a little bit of oregano on before serving and pour some lemon juice on it as well.
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Offline zak99b5

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Re: Leg of Lamb
« Reply #8 on: April 19, 2017, 08:01:41 AM »
To reiterate, looks great.

The PBC does a fantastic job with roasts/large cuts of meat.
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