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The slow lamb

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    The slow lamb

    At the in laws cooking up a storm.
    Attached Files

    #2
    Slowly,slowly
    Attached Files

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    • HawkerXP
      HawkerXP commented
      Editing a comment
      No temp probes, no fans. Sweet! A man, some wood and a big hunk of meat!

    #3
    Neat! How long does it take that way?

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      #4
      Finished , about 3-4 hours
      Attached Files

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        #5
        The aroma must be awesome!

        Comment


        • Ahumadora
          Ahumadora commented
          Editing a comment
          Me or the lamb? Used a salmuera (salt water mix) of water, garlic,kosher salt and fresh rosemary to splash on it while cooking.

        #6
        Wow. Is that oven outdoors? Fantastic.

        Comment


        • Ahumadora
          Ahumadora commented
          Editing a comment
          The whole brick structure is called a fogon and the metal stand to hold the lamb is called a al asador. I can get you some pics to copy off and most metal workers should be able to knock you one up easy.

        #7
        that is so cool!

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          #8
          Baaaaaa! Look at those chops!! Love lamb!

          Comment


            #9
            Whoa--get me some of that!

            Comment


              #10
              I think that cook and pic deserves a place in the Pitmasters newsletter!

              Comment


              • Henrik
                Henrik commented
                Editing a comment
                I agree 100%!

              #11
              Are we allowed to curse on here? Bc that is fill in the blank awesome

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                #12
                Old school, way to get 'er done. I love lamb, bet that tasted great !!!

                Comment


                • Ahumadora
                  Ahumadora commented
                  Editing a comment
                  Tasted just as good today, cold on sandwiches.

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