Slow roasted semi-boneless leg of lamb

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DemonPit

Meat Mopper
Original poster
Jul 5, 2023
289
313
Michigan
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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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
 
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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.
 
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