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I occasionally do one on the gas grill rotisserie with a smoke box for flavoring. It is a little quicker cook, but I prefer the smokiness of one done on the pellet grill.Thanks. This is my first time with a boneless leg of lamb. Incredibly straight forward cook, and awesome result even if I say so myself lol;
That looks good. Could you share your rub recipe?I slow smoked this 3.5 lb boneless leg of lamb three days ago. It was incredible the first time around.
Tonight is leftover night, and it better still after three days of resting in the fridge.
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A common explanation here in the USA is given Here. This explains 100% my FIL. I’ve tried it, again just recently, and I just don’t like it. The ‘gamey’ flavor from Australian 100% grass-fed protein is just off-putting to me. Not for me.We love lamb on our Bull. Surprised more people don’t appear to have it on their menu.
That’s an interesting article, @Greg Jones, but aside from the WWII GI experience, it really doesn’t seem to explain much else (except, maybe, “mutton”). Yes, “lamb” has a stronger flavor. Some describe it as “gamey” and others just call it “strong” or “robust.” Personally, I just call it different.A common explanation here in the USA is given Here. This explains 100% my FIL. I’ve tried it, again just recently, and I just don’t like it. The ‘gamey’ flavor from Australian 100% grass-fed protein is just off-putting to me. Not for me.
Actually no, to the duck, I do not. I’ve tried two duck breasts and one whole duck in the last year from Wild Fork, and I’m just not a fan. However, domestic upland game like pheasant, bobtail quail, grouse, squirrel, venison I like a l lot probably because I grew up eating and hunting it.Just out or curiosity, do you like venison or wild duck? Many people have the same “gamey” reaction to them. Both do have a much stronger flavor than beef, pork or even domestic duck.
I have a duck recipe that will change your mind. Granted my duck is what i shoot in Arkansas but my kids nearly come to blows when there is only 1 stuffed breast left on the platter.Actually no, to the duck, I do not. I’ve tried two duck breasts and one whole duck in the last year from Wild Fork, and I’m just not a fan. However, domestic upland game like pheasant, bobtail quail, grouse, squirrel, venison I like a l lot probably because I grew up eating and hunting it.
Matt at Meat Church did a slow cook, pulled lamb leg recently is what inspired me to try it. Nope, not my jam.
The rub was simple as well. Dijon mustard, minced garlic, kosher salt, fresh ground pepper, fresh rosemary. I slathered that on everything and then sprinkled a small amount of a garlic herb rub from Omaha Steaks on it also.That looks good. Could you share your rub recipe?