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Old 05-16-2008, 03:49 PM   #1
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Lamb

Thinking of doing a whole lamb at the store. I did one many years back and can't think back on what I did. Any help would be great.
Thanks
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Old 05-16-2008, 04:20 PM   #2
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Quote:
Originally Posted by Chuck_050382
First remove all the wool. It soaks up to much sauce.
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Old 05-16-2008, 04:32 PM   #3
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Quote:
Originally Posted by Chuck_050382
First remove all the wool. It soaks up to much sauce.
Think of it as a "Mop"!
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Old 05-16-2008, 05:06 PM   #4
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Keep it away from Woody!
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Old 05-16-2008, 05:35 PM   #5
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Originally Posted by Kloset BBQR
Keep it away from Woody!
LOL!
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Old 05-16-2008, 09:21 PM   #6
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You can cook it hot and fast or low and slow but use the same general technique for both.

Make yourself a mix of chopped Garlic, Thyme, Rosemary, Sea Salt, Olive oil, rub down the inside and outside of the lamb, (after you've taken the wool off! ), give it almost enough over the shoulders and saddle to call it a crust.

If you're going hot and fast, you need your pit up to 400 - 450 F cook it till the meat over the shoulders starts to crack or you hit 145 F internal in the thickest part of the shoulder or leg.

If you're going low and slow, cook it at 225 - 250 F, until you get to 145 internal.

As a sauce, use fresh mint, malt vinegar and granulated sugar, for 2 cups of vinegar, 1 cup of sugar, 1 cup of finely chopped fresh mint, warm the vinegar in a non-reactive pan, dissolve the sugar in the vinegar, allow the mixture to cool to room temperature, add the mint, you now have 4 cups of mint sauce.
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Old 05-16-2008, 09:31 PM   #7
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Holy crap. I can't get over the wool thing.LOL!

Anthony Bourdain wouldn't worry about the wool left on. I saw him eat Wart Hog azz today on TV. (cooked directly on the coals with the ash left on)

SOEZZY method sounds good!
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Old 05-17-2008, 08:03 AM   #8
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Yeah thats what the internation club in college would do when cooking a lamb...good stuff..
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Old 05-17-2008, 09:48 AM   #9
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Quote:
Originally Posted by Kloset BBQR
Keep it away from Woody!
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