Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Kamado Style Cookers => Topic started by: N. Ontario Smoker on March 20, 2016, 10:24:54 PM
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A bone-in Leg of lamb. Rubbed with salt, pepper, rosemary and garlic then wrapped and into the fridge for a few hours.
(http://i1373.photobucket.com/albums/ag375/fredha1/P1000094_zpszqvqbb2v.jpg)
On the Akorn over a roasting pan of beer, onion and celery at 275 degrees.
(http://i1373.photobucket.com/albums/ag375/fredha1/P1000098_zpsnuxk6r26.jpg)
Cut up some potatoes, carrots and onions for roasting on the upper rack.
(http://i1373.photobucket.com/albums/ag375/fredha1/P1000096_zpss0aoyvrl.jpg)
Pulled and foiled and towel wrapped after cooking for 3 hours. After 1/2 hour rest it looked great.
(http://i1373.photobucket.com/albums/ag375/fredha1/P1000099_zpsxfhdyofr.jpg)
This was Australian lamb and was so juicy and tender and only cost $3.99 lb. which was a bonus.
(http://i1373.photobucket.com/albums/ag375/fredha1/P1000101_zpst51m7xpn.jpg)
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Oh my that looks great!
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Yes beautiful cook! The lamb looks perfect! Very nice job!
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that looks perfect, I will definitely take a plate (or two) of that!
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I love it!! Plate me!!
Art
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Oh ya. That all looks good.
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Very Nice, Looks Great!
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I never did much lamb but would sure try that!!! Don
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Very nice results
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Ya nailed it.