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Leg of Lamb in the pit.


34 replies to this topic

#1 Male OFFLINE   sam3

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Posted 02/01/13 - 06:05 AM

I've been wanting to cook a venison hindquarter in my pit. So, I did a little experiment with a leg of lamb.
Here's how it went.

Bought a 5.75 lb LOL, light coating of EVOO and a good dusting of rub.
ImageUploadedByTapatalk1359716542.832424.jpg

And into the pit
ImageUploadedByTapatalk1359716574.735328.jpg

Pulled when we hit an IT of 140.
ImageUploadedByTapatalk1359716616.329545.jpg


Now let's plate this baby up.
Nice smoke ring and perfectly rare.
ImageUploadedByTapatalk1359716667.341964.jpg

Served with Lyonnaise potatoes and corn. Excellent!
ImageUploadedByTapatalk1359716714.652244.jpg


Thanks for looking!

#2 Male OFFLINE   remingtonman1108

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Posted 02/01/13 - 06:46 AM

Wow Sam. Another awesome post that makes my mouth water. Looks amazing

Sent from my Galaxy Note II

#3 OFFLINE   SuperOx

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Posted 02/01/13 - 06:52 AM

Now that looks tasty!

#4 OFFLINE   Rutting Buck

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Posted 02/01/13 - 07:30 AM

That looks so good!

#5 OFFLINE   delvalhunter

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Posted 02/01/13 - 07:52 AM

Looks great. What are lyonnaise potatoes?

Sometimes I think the world has gone completely mad. And then I think, "Aw, who cares?" And then I think, "Hey, what's for supper?"

#6 Male OFFLINE   sam3

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Posted 02/01/13 - 07:54 AM

Looks great. What are lyonnaise potatoes?


Potatoes sliced thin, layered with sauteed onion and garlic with some butter poured all over the top. Bake for 50 minutes at 350.
Mmmmmm :cook:

#7 Male OFFLINE   rossbowhunter

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Posted 02/01/13 - 08:59 AM

Sam, could you post pics of your pit, it looks like a 50 gal drum, and I have one of those laying around, so i wanted to see a pic of it so I can make mine. That looks awesome by the way!:cool::thumb_up::cool:

Paul M. Ross

Coldwell Banker Sales Associate

908-943-8842


#8 Male OFFLINE   sam3

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Posted 02/01/13 - 09:23 AM

Ross, I have a 30 gallon pit. ImageUploadedByTapatalk1359728578.632310.jpg


#9 Male OFFLINE   RifledSlug

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Posted 02/01/13 - 09:23 AM

My wife and I have a tradition of roasting a leg of lamb every new years day, this might be 2014's recipe. I cook to about 160 degrees, more medium rare but still plenty pink. Nice post Sam.

#10 ONLINE   MS22

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Posted 02/01/13 - 09:28 AM

jeepers Samuel! that looks delish! You serving this at the 4th of july party this year?:cook:

#11 OFFLINE   Killshot

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Posted 02/01/13 - 09:28 AM

That looks real good.

#12 Male OFFLINE   sam3

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Posted 02/01/13 - 09:28 AM

My wife and I have a tradition of roasting a leg of lamb every new years day, this might be 2014's recipe. I cook to about 160 degrees, more medium rare but still plenty pink. Nice post Sam.


Thanks Bro! I pulled it early knowing the temp would creep up a bit while resting.
It's sooo good when cooked over charcoal!

#13 Male OFFLINE   Jeff M

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Posted 02/01/13 - 09:37 AM

that looks amazing

#14 Male OFFLINE   RifledSlug

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Posted 02/01/13 - 09:45 AM

Probably wont wait til next new years day. My wife and I love lamb and do a big roast a few times a year but surprisingly never did it over charcoal. I do an herb rub of oregano, thyme and a little roesemary with whole garlic cloves buried in throughout the leg and roasted in a pan with some beefstock, potatoes, onions qurtered and carrots. I think once the weather breaks and I can clean up my pit, ones going over coals.

#15 Male OFFLINE   sam3

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Posted 02/01/13 - 09:48 AM

Probably wont wait til next new years day. My wife and I love lamb and do a big roast a few times a year but surprisingly never did it over charcoal. I do an herb rub of oregano, thyme and a little roesemary with whole garlic cloves buried in throughout the leg and roasted in a pan with some beefstock, potatoes, onions qurtered and carrots. I think once the weather breaks and I can clean up my pit, ones going over coals.


My wife LOVES lamb. I do as well.
We won't be eating Leg of lamb anymore unless it's cooked over charcoal. :beer:

#16 OFFLINE   Killshot

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Posted 02/01/13 - 10:08 AM

Maybe a stupid question, but why hang it as opposed to laying on a rack?

Better smoke on both sides?

#17 Male OFFLINE   sam3

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Posted 02/01/13 - 10:16 AM

Maybe a stupid question, but why hang it as opposed to laying on a rack?

Better smoke on both sides?


No such thing as a stupid question. ;)

This Pit is designed to be a smoker/BBQ. For example, I hang my keilbasa, chorizo, andouille, etc when I smoke them. I feel I get better airflow/smoke/heat around all the sausages. So I do the same with the meats.
I don't have to, but I like the way the meat cooks when it's hung from the rebar.

For Butts however, I'll hang them until I get to an IT of 160. Then I'll foil them and lay them on the grate until I reach 202.

#18 Male OFFLINE   Wojtowicza

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Posted 02/01/13 - 10:21 AM

i have an old brinkman that i use. i should get that thing going one of these days. its been awhile since i used it. i have trouble keeping temp with the charcoal. was thinking of switching to electric.

#19 Male OFFLINE   RifledSlug

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Posted 02/01/13 - 11:09 AM

I like the way the meat comes out when hung.


:rofl::rofl:
I know a lot of this crowd is not new but since the site is and I wouldn't wanna get banned in less that 24hrs so we'll let this one hang a bit. :D

#20 Male OFFLINE   sam3

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Posted 02/01/13 - 11:11 AM


:rofl::rofl:
I know a lot of this crowd is not new but since the site is and I wouldn't wanna get banned in less that 24hrs so we'll let this one hang a bit. :D


I'm gonna have to re-word that!




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