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Murral stark

whole lamb

Any body got a recipe for cooking a whole lamb?  seasoning, temp, wood, etc.  thanks for the tips.
Wood River BBQ Team

Re: whole lamb

Murral stark wrote:
Any body got a recipe for cooking a whole lamb?  seasoning, temp, wood, etc.  thanks for the tips.


I would imagine I'd cook it the same way I cook a leg of lamb but you could do a google search to confirm that.

The wood is cherry but any fruit wood will work. Hickory, oak, mesquite give a bad taste I think. The cook temperature I use is 225* - 250*. The internal temperature is 130* - 135* (med rare). I season for 4-5 hours using olive oil, rosemary, thyme, garlic, sea salt and ground black pepper. Because lamb is an easy piece of meat to dry out, I mop the leg of lamb every 45 minutes with a combination of red wine vinegar, veg oil, sea salt,  black pepper, rosemary, thyme and minced garlic. I stop the cook at 130* to allow for carrry over to 135*. Sometimes I let it rest for 15 minutes and sometimes I don't -- I'm not sure if resting meat is necessary.

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