Leg of lamb was on the menu last weekend. AU lamb from Costco was a good deal. Dry brine and Dolly rub. Gave the PBC a rest and used the infrared burner on the gas BBQ set to low (about 250 degrees). Pulled after 80 minutes at 135 degrees. We were happy with the results.
Ready to go.
Just pulled from grill along with some sourdough.
Washed down with some good red wine. Happy campers for dinner....
Next up a big batch of pulled pork for the freezer.
Thanks AR gang for the inspiration. Brookie
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 love rotisserie lamb. I just did a Costco boned leg the other night. I unrolled it, marinated/brined it with oil, rosemary, lemon juice, salt, and did it flat (unrolled) in a rotisserie basket to get more crust. Since the cut is uneven as a flat piece, some parts were overdone, but, today they got diced up and went into the CrockPot as a lamb stew, so it's all good.
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