I was given a Leg of Lamb today and have no idea how to cook it. Im not even sure I will like it. Open to suggestions
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I was given a Leg of Lamb today and have no idea how to cook it. Im not even sure I will like it. Open to suggestions
Deep fryer. Nuff said
I got an oiless one will that work? and how long.
Throw it on the grill. I've never had a leg, but I have had lamb chops and they're good. Marinade in wickers or dales or whatever you like and throw it on the grill and leave it bout med rare or so
I'm not a big fan of lamb, i would much rather have beef, lamb is a little rich tasting for me. You could smoke it or grill it. You might could divide it into shank and butt portion and do both. I would cook it on the rare side also.
Duck hunter on ms board should be able to help you out. He will know how to fix it right.
feed it to your dog, and whip up some squirrel and home made dumplins. :biggrin
I like that!Quote:
Originally Posted by windstone
Might do that, but I gotta try it first, nothing to lose. What color meat is it? red like beef or white like pork, what am I expecting?
Red.
Sounds like you want to do right by the gift and make it tasty as possible. Google "leg of lamb recipe". Several there. I have tried lamb but just not my cup of tea.
http://m.allrecipes.com/recipe/18870...-with-rosemary
redder than beef ..... cook it s l o w on the grill. Don't need marinade if it was processed right. Salt & pepper it and cook it on the grill.
Alternate method #1 - throw it on a HOT grill with some hickory and char it. Take it off, wrap it tight in foil and put it in a 220° oven for about 4 hours.
Lamb is best medium rare to medium if you can stand the juice.
Alternate method #2 - good for the cold weather. Cut the meat off the bone and cook it like a beef stew with onions, carrots & taters. Save the bone and flavor a pot of pintos or lintels with it.
olive oil, mint, garlic and rosemary rub then roast @425 until internal temp is 145....it needs to be on the rare side and is an acquired taste for most rednecks.
Sounds to me I don't like it already, but will give a try, Thanks guys
Being from the Middle East, where lamb is the preferred meat of choice, I grew up hearing about lamb meat, lol. I am not a fan of lamb at all....would rather beef, but most of my family loves lamb. Here is the way my mom makes it. Take the leg of lamb and rub it with olive oil, spices of your choice, especially rosemary and garlic powder, maybe some cumin. Then, make slits all around the leg, in a bunch of spots, and stuff garlic cloves in the slits.....lots of it. Next, put in a baking pan and cover tightly with foil and bake at 350 for 4 hours for an average size leg.............more or less, when you account for size. Keep checking it after 3 hours or so. The meat will be very moist and tender, but it has a different taste than beef. It will not dry out this way like it does on the grill. I believe you will like it this way. Let us know how it comes out.
LOL, feelay, you have a little mideast in you? That's almost exactly the same recipe I posted, lol.Quote:
Originally Posted by feelay
Quote:
Originally Posted by duckhunter
I'm a hinds 57....my ancesters had no predjudices when it came to fornicating!
Don't fry it, you'll ruin it. Marinade it like someone said for a good 24 hours and smoke on the grill slow to a medium rare for about 8 hours. The same is done for cabrito (goat kid). Believe me, I know what I am talking about.
LOL, I thought it took an acquired taste to eat what most rednecks crave.Quote:
Originally Posted by feelay
It's a two way street... ;)Quote:
Originally Posted by feeshrman
I grew up eating lamb. Fix a leg every easter now. Simply rub it with a Greek seasoning. Any brand will do. Put in an open roaster pan in oven at 325-350 for about 3.5-4 hours depending on size until med rare. Make a pan sauce with drippings, butter and a little red wine...good stuff
I like it. I cook it two ways, both on the grill (with some smoke but much hotter than smoking bbq).
Rub with olive oil and wrap with either rosemary or thyme or oregano (fresh is best but dried is ok), plus salt and pepper. Only one, not all three.
Other is to marinate overnight in either buttermilk or yougart (plain not vanilla, greek or regular doesn't matter). Just barely wipe off (leave some on) Then poke with knife tip and fill the holes with slivers of fresh garlic.
With both I place on hot charcoal grill (with some wood chunks) and bring it to 135-140 internal. Let it rest under foil for 10 minutes.
PS with the left overs I either make gyros or grill up some veggies (say kabobs) and quickly heat up chunks on the grill.
Yogurt and garlic marinade:
http://imagizer.imageshack.us/v2/640...dsc01816mi.jpg
On the weber:
http://imagizer.imageshack.us/v2/640...dsc01817pf.jpg
Sliced and served with foil pack potatoes and grill asparagus:
http://imagizer.imageshack.us/v2/640...dsc01821id.jpg
Now that looks edible