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sam3

Leg of Lamb in the pit.

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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.

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And into the pit

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Pulled when we hit an IT of 140.

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Now let's plate this baby up.

Nice smoke ring and perfectly rare.

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Served with Lyonnaise potatoes and corn. Excellent!

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Thanks for looking!

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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:

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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:

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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.

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

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

[/quote']

 

Thanks Bro! I pulled it early knowing the temp would creep up a bit while resting.

It's sooo good when cooked over charcoal!

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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.

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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' date=' 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.

[/quote']

 

My wife LOVES lamb. I do as well.

We won't be eating Leg of lamb anymore unless it's cooked over charcoal. :beer:

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Maybe a stupid question' date=' but why hang it as opposed to laying on a rack?

 

Better smoke on both sides?

[/quote']

 

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.

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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.

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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

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: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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Sam has really been a smoking fool.. he has become the pit master..from what Sam told me hes bringing his pit to the bucktail pour and making pulled pork sammiches for us...this is turning into a real good day

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