I don't often cook lamb, but just bought a boneless leg of lamb I'd like to try out. I'm considering 2 options for the cook. The recipe from this website, https://amazingribs.com/tested-recip...g-lamb-recipe/, where the roast is finished medium rare and sliced. The other option is a low and slow cook similar to a pork shoulder.
Any opinions on which is the best?
Equipment:
'88 Vintage Fire Magic gasser with over 4000 cooks to its credit
Large Big Green Egg
18 Inch Weber Kettle (Rescued from neighbor's trash)
Rotisserie for 18 inch kettle
Dyna Glo propane smoker
Pit Barrel Cooker
Smokey Joe with mini WSM mod
Garcima paella burner
Anova Sous Vide
Slaiya Sous Vide (gift)
LEM grinder, sausage stuffer and meat slicer (all gifts)
My vote would also be for medium rare and sliced. We have the butcher cut a bone in leg into steaks and grill to medium rare just like beef steak. A unique flavor, but for me delicious.
Here's a picture from my post in 2017, can't find the post at the moment.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I always go heavy on the Rosemary with anything lamb.....usually just add it to any Greek/ Mediterainian rub
DITTO on the Mint Jelly and I vote for Medium....
When I purchase Costco New Zealand boneless Leg of Lamb, I break it down along the fascial planes, and cut it into large, thick pieces which I then treat like a good rib or NY steak. Dry brine overnight, pepper, maybe some crushed garlic, then either front or reverse sear with a target temp of 135 (medium rare.) This way a whole leg gets to have an exponential increase in Maillard surface area for flavor.
I usually butterfly and remove as much of the surface fat and silver skin as possible. The fat is what gives the off putting flavor. You can separate the three main muscle groups, schmear on side with a garlic and herp paste, and roll and tie them into small individual "roasts" I got that idea from Cook's magazine years ago and it's a great way to prepare a leg.
Does anyone have experience completely separating a boneless leg of lamb into individual muscles?
I am looking to do a hot and fast grill of these individual pieces. I plan on treating them more like a steak than a roast.
Reverse sear? Live fire JKF? I am definitely looking to do something direct over charcoal. Anyone have
Like Bkhuna I butterfly mine and prep it the same way. I tie back up after rubbing the insides with a herb paste (and the exterior also). While I remove the hard inner fat (it won't render), I leave the exterior fat on the roast to get crispy.
I've smoked them before, but to be honest, I love the flavor of lamb with the herbs and garlic, so I slow roast it in my oven. No smoke flavor. My house smells heavenly when there is a leg of lamb in the oven.
I don't cook the entire leg as a roast but I will cut it up and make it into kabobs (I do have my own way of cutting them up). I do them on a medium heat and continue to turn until done. Pretty quick cook this way and agree with med-rare finish, guests always rave about it.
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