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Thread: Leg of Lamb Issues

  1. #1
    Nunya Bidnits Guest

    Default Leg of Lamb Issues

    A couple days ago I hot smoke roasted a boneless leg of lamb on my UDS (Ugly
    Drum Smoker). For rub I made a nice paste of garlic, kosher salt, black
    pepper fresh rosemary, curry powder, cumin, and olive oil which turned out
    well.

    The technique yields a nice char and some good smoke flavor. It was first
    allowed to spend 30 min. in wood smoke at <200F, then cooked around 340F and
    combined with radiant heat, it developed a nice char. I removed the leg from
    the netting and divided it for more even cooking (expecting the netting may
    have burned anyway) and I pulled it from the cooker at about 135F average in
    the biggest muscle, although the various muscles cooked at different rates..

    I think where I went wrong was treating this like lamb chops rather than
    more like shoulder. Also perhaps it wasn't a great piece of meat. Some of
    the muscles cooked up tender, but quite a bit of it is unacceptably tough
    and apparently should have been slow cooked like shoulder.
    Rather than try to reheat I was thinking perhaps it should be cubed up and
    simmered in a curry or some other sauce. Should I expect it to get tender
    with slow additional cooking, or do I just need to reheat the rest and eat
    it sliced thin?

    Usually I cook them with similar paste rub at 400F or so in the oven, and
    leave them in the netting. I went lower ambient temp setting in the drum
    (yes, my drum has a thermostat, that's another post) to account for the
    radiant heat of the fire. I don't see how the exposure to radiant heat in
    the drum could have changed it that much from how it comes out in an oven.

    I'm thinking part of the problem was the leg itself. I have been buying
    these frozen, Halal boneless leg of lamb. Up to now they have been pretty
    small, around or just under 4 lbs, and came with a red and white net. The
    latest ones have different white net and this was larger, around 6 lbs. I'm
    thinking it was pretty large and mature for lamb and perhaps that affected
    potential tenderness as well as taste. The characterstic lamb flavor seemed
    diminished too, but that could also be due to the smoke, and in any case,
    the flavor is great, it's just the tenderness that's the problem. Comments?

    Suggestions for using the rest of it?

    MartyB



  2. #2
    Janet Bostwick Guest

    Default Re: Leg of Lamb Issues

    On Thu, 23 Aug 2012 15:27:33 -0500, "Nunya Bidnits"
    <[email protected]> wrote:

    >A couple days ago I hot smoke roasted a boneless leg of lamb on my UDS (Ugly
    >Drum Smoker). For rub I made a nice paste of garlic, kosher salt, black
    >pepper fresh rosemary, curry powder, cumin, and olive oil which turned out
    >well.
    >
    >The technique yields a nice char and some good smoke flavor. It was first
    >allowed to spend 30 min. in wood smoke at <200F, then cooked around 340F and
    >combined with radiant heat, it developed a nice char. I removed the leg from
    >the netting and divided it for more even cooking (expecting the netting may
    >have burned anyway) and I pulled it from the cooker at about 135F average in
    >the biggest muscle, although the various muscles cooked at different rates..
    >
    >I think where I went wrong was treating this like lamb chops rather than
    >more like shoulder. Also perhaps it wasn't a great piece of meat. Some of
    >the muscles cooked up tender, but quite a bit of it is unacceptably tough
    >and apparently should have been slow cooked like shoulder.
    >Rather than try to reheat I was thinking perhaps it should be cubed up and
    >simmered in a curry or some other sauce. Should I expect it to get tender
    >with slow additional cooking, or do I just need to reheat the rest and eat
    >it sliced thin?
    >
    >Usually I cook them with similar paste rub at 400F or so in the oven, and
    >leave them in the netting. I went lower ambient temp setting in the drum
    >(yes, my drum has a thermostat, that's another post) to account for the
    >radiant heat of the fire. I don't see how the exposure to radiant heat in
    >the drum could have changed it that much from how it comes out in an oven.
    >
    >I'm thinking part of the problem was the leg itself. I have been buying
    >these frozen, Halal boneless leg of lamb. Up to now they have been pretty
    >small, around or just under 4 lbs, and came with a red and white net. The
    >latest ones have different white net and this was larger, around 6 lbs. I'm
    >thinking it was pretty large and mature for lamb and perhaps that affected
    >potential tenderness as well as taste. The characterstic lamb flavor seemed
    >diminished too, but that could also be due to the smoke, and in any case,
    >the flavor is great, it's just the tenderness that's the problem. Comments?
    >
    >Suggestions for using the rest of it?
    >
    >MartyB
    >

    When I used to be able to find lamb and cooked neck bones or shoulder
    or similar, I browned the meat with lots of onions, garlic and green
    pepper. I'd then do a slow cook using canned tomatoes for the liquid.
    Seasoning was salt, pepper, garlic and soy sauce. I'd serve over
    rice.
    Janet US

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