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Easter 2014 - Lamb

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Post Mon Apr 21, 2014 11:59 am
Trollby well done
well done

Posts: 1327
Location: MadCity, WI

New ZeaLand Fresh Boneless Leg of Lamp
Made with Red Potatoes and Roasted Asparagus

Seasoned with Smoked Paprika, Rosemary, Garlic, Salt, and Pepper

On the Char-Griller with Apple wood chunks, smoke roasted @ 325*F

1 Hour in, looking good. Time to stir potatoes and rotate pan

1 hour 35 minutes hit 148*F pulled and rested for 15 minutes (hit 152*f)

Plated up for dinner

Drank some RCE-Bock with the lamb (also while making it :) )

Post Tue Apr 22, 2014 9:46 am
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 8642
Location: Stoughton, WI
Great-looking plate! Did the lamb have a mild flavor and did very much of it get into the potatoes?

Post Tue Apr 22, 2014 11:23 am
timbarber84 medium-well

Posts: 208
Location: Ashland ky

great looking lamb ive never tryed it i suppose im going to have to everyone says its good

Post Tue Apr 22, 2014 11:49 am
Trollby well done
well done

Posts: 1327
Location: MadCity, WI

The potatoes had a nice lamb flavor, I added a little butter to the drippings (should of removed lamb fat) and heated in a pan and mixed over the taters.

The lamb was very mild, Fresh New Zealand lamb is Restaurant quality not the normal lamb in the store. Very pleased with it.

Left-overs Monday nite were even better as the flavors soaked in over night.

I will look at buying again, but the fresh is $2 per pound more but worth it

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