$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).
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).