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WilliamKY

Babbling Farker

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Joined
Feb 18, 2018
Location
Louisville,KY
Name or Nickame
William
Yesterday. 8 pounds hanging in the vertical. Naturiffic lamb seasoning. Once it got the color I wanted I wrapped with red onions, garlic, butter, and a cup of red wine. Cooked it to 195 and pulled for gyros. Red onion, feta cheese, and Greek vinaigrette. Picks aren't very good but my son and I destroyed it. We finished it off for lunch today. Definitely doing this again.
 

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Looks great! I have cooked lamb, not sure about a whole leg. Did it pull like a pork butt, I know some parts can be quite fatty.
 
Nice!! Can't beat that.

I've got a boneless, shank off lamb leg planned for New Year's. Can't
 
I'm guessing domestic, yearling? I came out great.
I honesty don't know. A coworker got this for me at a Halal/Kosher grocery that I didn't even know existed. It's actually a bakery but they have a really nice meat department too and sell quite a bit of middle eastern products. It's not easy finding a full leg around these parts but now I know where to get it.
 
A coworker got this for me at a Halal/Kosher grocery that I didn't even know existed. It's actually a bakery but they have a really nice meat department too and sell quite a bit of middle eastern products.

This is all the better IMHO! Not only did you make some killer food, but you supported a small mom & pop business in the area.

BZ, indeed.
 
Dammit, Boy! You're influencing ideas for our New Years celebration (on a VERY small scale) with flavor ideas from all over!
 
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