Easter lamb in the making

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norway joe USER_AVATAR
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Easter lamb in the making

Postby Norway Joe » Sat Apr 20, 2019 9:30 am

Just got a leg of lamb on the rotisserie in the grill. Prepping the Easter dinner.

In the leg we make small pockets where we stick in a slice of garlic. Then we season with salt and pepper, thyme, rosemary and olive oil.

Planning close to two hours on the grill at 260f. Pull at 155 for medium.

As sides there will be honey roasted carrots and celeriac. Ovengratinated potatoes and balsamico sauce.

Pannacotta for dessert.

A great German redwine bought at the producer is the drink today.

More pictures will come.ImageImageImageImageImageImage

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Last edited by Norway Joe on Sat Apr 20, 2019 9:40 am, edited 2 times in total.
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Re: Easter lamb in the making

Postby spacetrucker » Sat Apr 20, 2019 10:14 am

looks like you are in for a good meal, looks fantastic!!
cant wait to see the finished cook :P
I am going to try cooking some lamb one of these days, we have primarly beef, pork, chicken in our meat markets, I do see some lamb at times always have been unknowledgable of the spices needed but as they say "you wont learn any younger" I guess thats me haha
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Re: Easter lamb in the making

Postby Norway Joe » Sat Apr 20, 2019 10:24 am

spacetrucker wrote:looks like you are in for a good meal, looks fantastic!!
cant wait to see the finished cook
I am going to try cooking some lamb one of these days, we have primarly beef, pork, chicken in our meat markets, I do see some lamb at times always have been unknowledgable of the spices needed but as they say "you wont learn any younger" I guess thats me haha
Thanks. Hope the end result will be good.

Lamb is pretty easy. If you're making roasts stick with the seasoning I used above a d you can't go wrong. For steaks I would go with garlic. Use low heat and no more than medium cooked. Make sure you go for lamb, not mutton. The mutton fat is awful imho.

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Last edited by Norway Joe on Sun Apr 21, 2019 6:04 am, edited 1 time in total.
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Re: Easter lamb in the making

Postby Norway Joe » Sat Apr 20, 2019 12:08 pm

Leg ready for rest. Veggies tossed in olive oil and honey on the grill.ImageImage

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Re: Easter lamb in the making

Postby Norway Joe » Sat Apr 20, 2019 1:48 pm

This turned out great. Lots of taste.

Before grilling the veggies were tossed in a mix of olive oil and honey. After they were grilled they were tossed in honey and soy sauce. Tasted wonderful. Found the recipe in Tiffany Thiessen's cookbook.

We had a great Easter dinner.

By the way, that German Spätburgunder was great with the lamb and a great wine.

The leftovers was vacuum sealed and will be used in a lamb fricassee later.ImageImageImageImage

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Re: Easter lamb in the making

Postby Russ » Sat Apr 20, 2019 6:15 pm

From the home of lamb I award you a 10/10, couldn't do it better myself. Great pics as well.

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Re: Easter lamb in the making

Postby Boots » Sat Apr 20, 2019 7:01 pm

Wonderful color inside and out on the roast
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Re: Easter lamb in the making

Postby woodenvisions » Sat Apr 20, 2019 7:46 pm

Don't know many people besides me that utilize Honey and Oil for Veggies.
Love that combination, yours look great !
I like to mix Molasses in there too.
Great Cook right here Joe
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Re: Easter lamb in the making

Postby Sailor Kenshin » Sat Apr 20, 2019 8:16 pm

Looks fantastic!
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Re: Easter lamb in the making

Postby Txdragon » Sat Apr 20, 2019 9:53 pm

That's the reason Mary had those little lambs!! Looks fantastic, Joe!
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Re: Easter lamb in the making

Postby Norway Joe » Sat Apr 20, 2019 11:34 pm

Thank you guys. As I said, this was great. I normally do the leg of lamb in the oven. First time on the rotisserie.

Woodenvisions: first time I did that. Won't be the last. Olive oil/honey combo was so good. Besides you., there will be at least one more doing this from now on.

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Re: Easter lamb in the making

Postby GRailsback » Sun Apr 21, 2019 1:02 am

Good looking cook Mr Joe.
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Re: Easter lamb in the making

Postby Smoking Piney » Sun Apr 21, 2019 6:02 am

Killer cook, Joe! :cheers:
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Re: Easter lamb in the making

Postby Norway Joe » Sun Apr 21, 2019 6:12 am

Thanks again. Not so often we have lamb. Mostly Easter and a few times in the autumn when it's lamb season. Here the lambs and sheeps are released out in the nature at the beginning of summer. Only occasional supervised. They eat what they find in the nature. I am not so happy with this because many are killed by wolves, bears and other predators. Farmers wish to extinct wolves and bears, instead of watching after their herds. They are gathered before the winter and slaughtered. Autumn is high season for lamb.

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Re: Easter lamb in the making

Postby spacetrucker » Sun Apr 21, 2019 2:17 pm

Joe that leg of lamb looks fantastic :thap
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