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re: Leg of Lamb
Posted on 4/2/10 at 1:04 pm to Geauxdaddy88
Posted on 4/2/10 at 1:04 pm to Geauxdaddy88
Dont have to debone, i just found some recipe's online that called for deboning, then stuffing garlic where the bone was and tying up with butchers twine. I will also season the inside after stuffing with garlic.
I also debone by boston butts and tie them with twin when i do them cause i prefere sliced as to pulled pork and they dont lose any moisture.
We will see how it turns out.
I also debone by boston butts and tie them with twin when i do them cause i prefere sliced as to pulled pork and they dont lose any moisture.
We will see how it turns out.
1
Posted on 4/3/10 at 9:32 pm to jdani11
doing the same, first time as well. i rinsed and patted dry. covered with olive oil, minced garlic, cracked pepper, and rosemary. wrapped in saran wrap. put in the fridge a couple of hours ago.
will take out in the am, season with kosher salt, fire up the egg. sear at 600 a couple of minutes each side. put the plate setter on, let temp drop to 350, go until 135-140ish.
will take out in the am, season with kosher salt, fire up the egg. sear at 600 a couple of minutes each side. put the plate setter on, let temp drop to 350, go until 135-140ish.
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