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Leg O Lamb on sale... Sooooo.....

post #1 of 40
Thread Starter 
$4.99 cheap for around here.... This was sooo good I wish lamb went on sale more often......

Removed the leg bone and split the leg open.... salted the inside... and sprinkled some no salt Tandoori seasoning from the Spice House inside also.... Great flavor of a seasoning... coriander, cumin, garlic, paprika, ginger, cardamom and saffron..... Bride sautéed some onions, garlic, red and green peppers, green chilis and what ever else was in the refer in butter.... Poured the hot veggies on the split leg and wrapped it up in cheese cloth to hold all of that goodness inside....
The inside was salted and the hot stuff poured inside to start the temp up... and hopefully sanitize the inside a bit .... then I will follow the time/temp pasteurizing chart upon completion...

................All trussed up and in the smoker...... ........ taking on 2.5 hours of Pitmasters Choice smoke..........
.. ..


.................. After about 8-9 hours in the smoker......... ........ foiled until supper time...............
.. ..


...Probed for temp after about 6 hours in the smoker.. held the final temp of 137 deg.F for 45 minutes....

..Had to have some garden cukes and onions in vinegar as a side, and some garden corn on the Yukon gold spuds.....

.... Bride had some home grown pear relish as a condiment for the lamb......

.. ..

Here is the FDA pasteurization chart that insures "safe to eat" food......
Temperature Time Temperature Time
°F (°C) (Minutes) °F (°C) (Seconds)

130 (54.4) 112 min... 146 (63.3) 169 sec
131 (55.0) 89 min.... 147 (63.9) 134 sec
132 (55.6) 71 min.... 148 (64.4) 107 sec
133 (56.1) 56 min.... 149 (65.0) 85 sec
134 (56.7) 45 min.... 150 (65.6) 67 sec
135 (57.2) 36 min.... 151 (66.1) 54 sec
136 (57.8) 28 min.... 152 (66.7) 43 sec
137 (58.4) 23 min.... 153 (67.2) 34 sec
138 (58.9) 18 min.... 154 (67.8) 27 sec
139 (59.5) 15 min.... 155 (68.3) 22 sec
140 (60.0) 12 min.... 156 (68.9) 17 sec
141 (60.6) 9 min...... 157 (69.4) 14 sec
142 (61.1) 8 min...... 158 (70.0) 0 sec
143 (61.7) 6 min.......
144 (62.2) 5 min.......
145 (62.8) 4 min.......

Table C.1: Pasteurization times for beef, corned beef, lamb, pork and cured pork (FDA, 2009, 3-401.11.B.2).
post #2 of 40
Holy cow that is some crazy awesome plate you got there!!! We love lamb, my mom bought a whole lamb from a 4h kid last fall and it has been delicious! As good as the lamb looks the cucumbers and onions in vinegar instantly made my mouth water! Our garden is way behind so no cukes yet. And pear relish???? Sounds to die for...we make plum chutney around here cuz we have lots of those around here. We have a pear tree here that is feast or famine. 2 million zillion pounds of pears or no pears :(.
post #3 of 40
Forgot to add

points.gif

From me! I just figured out how to give them so you get the first!!
post #4 of 40
Thread Starter 
Thanks much for the points.... Fruit trees can be feast or famine... I think I did find a secret to getting cukes this year.... The plants are surrounded by flakes of hay on the ground... the flakes keep the soil cool and provide a home for lots of bugs.... the bug must go after the nectar in the blossoms thus completing the pollination cycle.... only thing I can figure... I have cukes on every blossom.....

Dave
post #5 of 40
Great smoke Dave. Lamb is a treat for me too.

What are your plans for the bone?
post #6 of 40
Thread Starter 
I asked Bride if she wanted it for stock..... I got a no...... I was thinking if I had a bone saw, I would roast it for the marrow..... no bone saw... so, no roasted marrow bone..... I do love roasted marrow....
post #7 of 40
That's a shame. You can get a mean soup from that bone with the help of some cream and herbs.
post #8 of 40
false
Quote:
Originally Posted by DaveOmak View Post

Thanks much for the points.... Fruit trees can be feast or famine... I think I did find a secret to getting cukes this year.... The plants are surrounded by flakes of hay on the ground... the flakes keep the soil cool and provide a home for lots of bugs.... the bug must go after the nectar in the blossoms thus completing the pollination cycle.... only thing I can figure... I have cukes on every blossom.....

Dave

Wow that's amazing! Probably helps them keep water too. We'll have to give that a try!!
post #9 of 40
Great job on the lamb. Those Indian spices are a great match.
Very pretty plate.
post #10 of 40
Thread Starter 
Morning Mick..... I really like that combination of Indian Spices... For some reason they go awesome together.... sooooo, a big fan here...
post #11 of 40
Nice smoke Dave, POINTS for you!
post #12 of 40
Thread Starter 
Thanks dirt..... It was sure good..... wish it cost less... I'd have it more often...
post #13 of 40
Looks awesome Dave !
post #14 of 40
Awesome looking grub Dave!! We haven't had lamb in ages here as it's gotten crazy expensive. Then this morning my wife found 2" thick t-bone chops at the Safeway for $5/lb. she brought home a package of about 10. My mouth is watering already!! They're going on the smoker for a nice reverse sear over pecan this evening. It'll have to be a late dinner as we're stuck working, but it'll be worth the wait!!
post #15 of 40
Thread Starter 
Quote:
Originally Posted by WaterinHoleBrew View Post

Looks awesome Dave !

Thanks WHB...

Quote:
Originally Posted by Mdboatbum View Post

Awesome looking grub Dave!! We haven't had lamb in ages here as it's gotten crazy expensive. Then this morning my wife found 2" thick t-bone chops at the Safeway for $5/lb. she brought home a package of about 10. My mouth is watering already!! They're going on the smoker for a nice reverse sear over pecan this evening. It'll have to be a late dinner as we're stuck working, but it'll be worth the wait!!

That will be a nice treat.... Rev. Seared chops... maybe a bottle of vino....
post #16 of 40

Looks great!  

 

We use let of lamb to make our Lamb Jerky.

post #17 of 40
Thread Starter 
Never had lamb jerky..... I'll bet it's really good.... I suppose you live in Australia....
post #18 of 40

Living down here no help with lamb prices.Its off the charts at the minute. Rain will help & its falling lately.

Our dollar getting belted down to 73 cents US so expect more exports coming your way.

post #19 of 40


No.  We headquarter in New Mexico!!

post #20 of 40
Thread Starter 
Quote:
Originally Posted by Moikel View Post

Living down here no help with lamb prices.Its off the charts at the minute. Rain will help & its falling lately.
Our dollar getting belted down to 73 cents US so expect more exports coming your way.


I'll have to check the market to see if Toohey's or Foster's is coming down in price..... Great beer me thinks....
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