Sluggy Posted June 1, 2019 Share Posted June 1, 2019 (edited) 2 kilo leg of Lamb rubbed up in freshly ground coriander and fennel seeds along with Basil seeds and the obligatory salt and pepper. After 6 hours on olive wood and repeated spraying with diluted apple juice. Garden fresh Rosemary in the heat pan ( I don’t use water) also fresh rosemary sprigs on the coals intermittently. Cooked to 70c, would prefer lower but the wife’s a burn it or else fan and this was as low as I could comfortably get away with. Ready for scoffing Edited June 1, 2019 by Sluggy 4 1 Quote Link to comment Share on other sites More sharing options...
Icefever Posted June 2, 2019 Share Posted June 2, 2019 7 hours ago, Sluggy said: Garden fresh Rosemary in the heat pan ( I don’t use water) also fresh rosemary sprigs on the coals intermittently. That looks wonderful Sluggy, I also throw rosemary on the coals, we have French rosemary bush that's supposed to be a stronger flavour. I agree with your better half, I also like my lamb just past the pink mark, not burnt, it's all down to taste buds mate. Ice. 1 Quote Link to comment Share on other sites More sharing options...
Simon Posted June 2, 2019 Share Posted June 2, 2019 Fantastic job mate. It looks like from that photo that you have a couple of fans there hoping for a bit. Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted June 2, 2019 Share Posted June 2, 2019 Looks great @Sluggy, I am the opposite, I like the fatty bits to be crispy. Quote Link to comment Share on other sites More sharing options...
Justin Posted June 2, 2019 Share Posted June 2, 2019 I have tried this on the past but I much prefer lamb shoulder for this techique as leg too dry on long cook. Can the pull out excess fat when pulled. Quote Link to comment Share on other sites More sharing options...
Mick Posted June 3, 2019 Share Posted June 3, 2019 Looks great Quote Link to comment Share on other sites More sharing options...
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