Pigs On The Wing BBQ
Master Chef
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
Thanks
Lamb
- Thread starter Pigs On The Wing BBQ
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007bond-jb
Master Chef
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Chuck_050382 said:
LarryWolfe
Chef Extraordinaire
Chuck_050382 said:
Think of it as a "Mop"!
Kloset BBQR
Executive Chef
Keep it away from Woody!
Puff1
Chef Extraordinaire
LOL!Kloset BBQR said:Keep it away from Woody!
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.
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.
ronbeaux50
Head Chef
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!
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!
wittdog
Master Chef
Yeah thats what the internation club in college would do when cooking a lamb...good stuff..
Captain Morgan
Chef Extraordinaire
Kloset BBQR said:Keep it away from Woody!
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