Easter Sunday Bone in Leg of Lamb, and other stuff too.

JamieK · Apr 20, 2014

Tomorrow I am bbqing a Bone in Leg of lamb as well as a Beer Baked Ham.

I started of with a 6lb bone in Leg of Lamb

picked some Rosemary and Oregano from the Backyard and some Basil from the grocery store, and pounded it up with some sea salt and garlic

Then I mixed the herb mixture with grated lemon rind, lemon juice, and Olive Oil and coated the Lamb and then tucked in to bed in the spare fridge for the night and will go on the Kettle tomorrow afternoon.

buccaneer · Apr 20, 2014

You did real good!
Looking forward to the rest...

Don Marco · Apr 20, 2014

This is gonna be good ! Enjoy your feast !

DM

floydo · Apr 20, 2014

chicagokp · Apr 20, 2014

:hungry:

JamieK · Apr 20, 2014

Here is the Ham that is going to be baked in beer, molasses and mustard powder. First I soak it for at least 2 hrs in Ginger Ale to help draw out the salt.

JamieK · Apr 21, 2014

OK Easter Dinner is finally over and Neighbours have all gone home, I finally have a chance to update the thread.

After a couple hour soak in ginger ale, I washed of the ham and made the Marinade which is a cup of Molasses, a bottle of beer, and 2 tablespoons of Mustard powder. The Marinade is poured over the Ham and sealed up in foil to bake and steam in the goodness for 2.5 hours.

SmokinAussie · Apr 21, 2014

Must... Resist.... Must NNNot Looose COntrollll LLllllllaaaaaammmbbbbbb....

JamieK · Apr 21, 2014

After I got the Ham in I got the Kettle set up to BBQ the Lamb.

Potatoes set up to catch the good stuff.

Lamb on and cooked at 350F for about an hour and 20 mins to reach 125 IT

Off the Kettle and brought indoors to rest for 45mins, in the mean time enjoyed some smoked Coho Salmon that I caught and smoked last Sept.

Rested and ready to slice, and nice and pink in the middle.

And finally pulled the Ham out of the Oven.

Sorry didn't get any more picks after this point as I was too busy getting dinner on the table, but was enjoyed by all, thanks for looking and for the advice for my first bone in Leg of Lamb, looking forward to doing this again soon.

JamieK · Apr 21, 2014

Forgot to mention I threw on somewoody sprigs of Rosemary on the Charcoal for a little extra smoke.

Bigr314 · Apr 21, 2014

Looks great. I have never tried to cook lamb. I will have to soon.

JamieK · Apr 21, 2014

I am glad I tried it on the Kettle, have cooked boneless legs of lamb in the Oven, and butterflied on the BBQ, but never a bone in before, definately will do more often.

BoLiles · Apr 21, 2014

That looks perfect. I would be all about that ham indirect on the smoker (in a pan) too!

cowgirl · Apr 21, 2014

Everything looks really tasty! I like the looks of your smoked salmon too. Makin' me hungry! :-D

dadsr4 · Apr 21, 2014

Looks good. I'll have to try doing potatoes that way.

legendaryhog · Apr 21, 2014

That all looks great. That smoked salmon looks awesome. Gosh I love that stuff.

JamieK · Apr 21, 2014

Although I am new to real BBQ, I have smoked salmon for years as I am a huge fisherman, and Smoked Salmon is my favorite Appy. That batch was done in a dry brine, and smoked on a Big Chief Electric Smoker for 6-8hrs with 3 pans of apple and cherry chips, then glazed with maple sryup.

Easter Sunday Bone in Leg of Lamb, and other stuff too.

JamieK

Knows what a fatty is.

buccaneer

somebody shut me the fark up.

Don Marco

is Blowin Smoke!

floydo

Full Fledged Farker

chicagokp

Babbling Farker

JamieK

Knows what a fatty is.

JamieK

Knows what a fatty is.

SmokinAussie

somebody shut me the fark up.

JamieK

Knows what a fatty is.

JamieK

Knows what a fatty is.

Bigr314

Babbling Farker

JamieK

Knows what a fatty is.

BoLiles

Full Fledged Farker

cowgirl

somebody shut me the fark up.

dadsr4

somebody shut me the fark up.

legendaryhog

is Blowin Smoke!

JamieK

Knows what a fatty is.

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