Slow roasted semi-boneless leg of lamb

[DemonPit]

Slow roasted semi-boneless leg of lamb. Slow roasted on a bed of onions, fresh whole garlic (halved), and beef broth. I strained and defatted the pan juice and made an awesome gravy, and Petite potatoes seasoned.
Lamb was seasoned with black pepper, salt, and brisket seasoning.

 

[SmokinEdge]

Lamb is my favorite red meat. That all looks fantastic. Nice work.

 

[JLeonard]

Man that looks great!

Jim

 

[DemonPit]

I'll vac seal the rest for easy meals. I made a massive batch of meatballs a few days ago (3lbs of beef this round).

 

[Grillin_Time]

Slow roasted semi-boneless leg of lamb. Slow roasted on a bed of onions, fresh whole garlic (halved), and beef broth. I strained and defatted the pan juice and made an awesome gravy, and Petite potatoes seasoned.
Lamb was seasoned with black pepper, salt, and brisket seasoning.

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I’m drooling. I haven’t made any lamb in a long time. Nice work

 

[DemonPit]

Much appreciated!

I have 3 more vac-sealed meals and 3x graveys in the deep freezer for quick reheated meals

 

[smokinstubbs]

There's nothing more gross & disgusting than the blood red insides of a cooked piece of lamb, nicely done!

 

[DemonPit]

There's nothing more gross & disgusting than the blood red insides of a cooked piece of lamb, nicely done!

The blood red is med rare, mostly reserved to lamb chops. I like a more of a pot roast type of lamb kinda guy. Fall off the bone goodness.

I remember working as a chef (seems so long ago now), a customer would request his porterhouse steak cooked a certain way. 60 seconds on one side, flip, 60 on the other, then playe and serve. I don't like my steaks still moo'in on the plate.
Lol

I think lamb leftovers will be on the menu tomorrow for dinner.