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Thread: Leg of Lamb

  1. #1
    Join Date
    Aug 2011
    Location
    Sort en Chalosse, France
    Posts
    1,299

    Default Leg of Lamb

    Have not been posting for a while. Each time I log in by the time I get done looking at all the good food you guys are posting, its too late for me.

    OK Things have calmed down a little so I can start uploading, re-sizing and posting the photos of the "smokes" I have been doing.

    Here is something I did back in February


    I think that this one was the largest success (that's why there are so many photos!) A local store had a special offer on French leg of lamb but I learned about it the day after it ended. I decided to go have a look anyway because it was a real good price. Yup, they had a bunch left except:


    See the red stamps ? here is a closeup:


    It came from New Zealand. I cannot understand how they can sell something that comes from so far away at the same price as something that comes from 150Km (about 90 miles) from here and was on special !

    On to the good stuff. Preparation - nothing easier, insert some garlic, brush some EVOO on, sprinkle and pat "Herbs de Provence" on it. Put it in the refrigerator over night (I was busy and left it for 16 hours), then smoke it for 4 1/2 hours, basting twice with some more "herbs" that were put in some EVOO the previous night.

    Be sure to read the comment on the garlic photo. Here we go.... Warning: there are a bunch of photos coming up.
    Two garlic cloves cut in half:


    Did you know that the "germ" (I guess that it called like that in English - see photo) is the part that is the hardest to digest by a lot of people and that is, probably, why they do not like it. some people also say that if you remove, you get less "dragon breath" but I do not believe it
    "Germ" removed :


    Ingredients (garlic is now sliced):


    Another view :


    The garlic has been sliced lengthwise (about 1/8 inch thick). Inserting the slices (sometimes you cannot slide it along the knife and have to use your little finger to get it way down there:



    Ready for the night:


    Be patient, we are almost done
    Smoked:


    A couple more views
    #1 :


    and #2:


    I had already finished eating but it smelled so good that I just had to have a slice.
    Smoke ring !



    Close up to see the garlic :


    Again :


    OK, the bottom bone of the leg :


    I cut, vacuum packed and froze most of the meat, but...
    Big bone meets clever : (to be continued in another thread) :


    Thank you for looking.

    In closing - best damn leg of lamb that I have ever eaten (never had one smoked before!).
    Last edited by kingkoch42; 10-09-2013 at 04:24 AM. Reason: Reset broken photo links
    Cal
    Hardware : Cold smoker, Weber kettle copy, SFB stick burner, Weber Spirit E-310, Bullet

  2. #2
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    Ohhhh YEAHHHH!!! Beautiful Cal! Very nice post buster. I bet it was some great eating. Thanks for sharing all the pics and the food
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  3. #3
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default

    Smoked lamb is some of my favorite eats !!!!
    Jim

  4. #4
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    Great work there Cal! We like smoked lamb legs around here and typically have one for Easter. Didn't do it this time as the biggest "lamb advocate" in this household (my wife) voted for pulled pork instead.

    Guess we'll have to make it up somehow!
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  5. #5
    Join Date
    Aug 2009
    Location
    San Diego CA
    Posts
    5,003

    Default

    Fantastic looking lamb!!!
    Weber 26.75 OTG,Weber 22.5 Blue Performer, Weber 22.5 OTG with Weber Rotisserie, UDS, 18.5 " WSM,Weber Jumbo Joe

    John

  6. #6
    Join Date
    Aug 2011
    Location
    Sort en Chalosse, France
    Posts
    1,299

    Default

    Thanks guys
    Cal
    Hardware : Cold smoker, Weber kettle copy, SFB stick burner, Weber Spirit E-310, Bullet

  7. #7
    Join Date
    Aug 2011
    Location
    Sort en Chalosse, France
    Posts
    1,299

    Default

    Fixed photo links yesterday
    Cal
    Hardware : Cold smoker, Weber kettle copy, SFB stick burner, Weber Spirit E-310, Bullet

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