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Old 01-21-2014, 11:35 PM   #21
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so, same temps on the thermometer as beef...thanks.
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Old 04-17-2014, 08:41 AM   #22
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Since I will be the only one eating it, I picked up a 1.5 lb boneless half leg o'lamb.

I'm going to try Steve Kroll's marinade and serve with baby red potatoes and asparagus with hollandaise. I may just roast all of it in the toaster/convection oven. I don't know what Shrek is having, he saw the lamb and said, "ick".
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Old 04-17-2014, 08:44 AM   #23
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You got me drooling now, PF. I'm picking up our Easter lamb tomorrow,
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Old 04-17-2014, 09:07 AM   #24
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It's my first foray into a lamb roast. Have had chops and long ago lamb/mutton stew. I've always like it.

This one is small and butterflied, should I roll and tie it before roasting?
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Old 04-17-2014, 09:25 AM   #25
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I love lamb. My mother used to cook leg of lamb and sometimes bought premade lamb patties and cooked them like burgers. I don't think DH would eat lamb. Are gyros lamb? He eats those, but I don't think he realizes it's lamb.
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Old 04-17-2014, 09:32 AM   #26
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Quote:
Originally Posted by CarolPa View Post
I love lamb. My mother used to cook leg of lamb and sometimes bought premade lamb patties and cooked them like burgers. I don't think DH would eat lamb. Are gyros lamb? He eats those, but I don't think he realizes it's lamb.
Around here, gyros are usually beef and souvlaki is usually pork, but you can get lamb souvlaki some places if you pay extra.
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Old 04-17-2014, 10:49 AM   #27
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Originally Posted by PrincessFiona60 View Post
It's my first foray into a lamb roast. Have had chops and long ago lamb/mutton stew. I've always like it.

This one is small and butterflied, should I roll and tie it before roasting?
I do that because I usually put it on a rotisserie. But I just saw an ATK segment where they just laid a butterflied roast flat on top of a bed of veggies. So I guess there is no right or wrong. I would be careful of overcooking it, though, and it seems to me like that would be more likely to happen laying it out flat.
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Old 04-17-2014, 10:51 AM   #28
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Are gyros lamb?
I used to think they were, but the guy that runs the little Greek place where I live says the meat he buys is a combination of lamb and beef.
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Old 04-17-2014, 04:20 PM   #29
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I am sure by now you have made it. When I make it I cut some slivers in the meat and insert garlic slices. And some springs of rosemary. I also S&P on the outside and roast it. I toss the rest of rosemary I have left over in the pan so that it can flavor the juices. I don't remove the needles from the stem. It makes it easier to remove the sprigs.

What did you end up doing?
I do mine like Addie. Another way I do it is to tunnel bone it. A competent butcher will do this for you if given notice but it's easy enough to do yourself if you have a good boning knife. (Not for nothing am I the niece and cousin of a collection of old style butchers )

I then stuff it with an apricot stuffing. Very good. I use the juices from the roasting pan to make the gravy with a splash of wine, etc.
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Old 04-17-2014, 04:39 PM   #30
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IAre gyros lamb?
When I make them they are.
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lamb, leg of lamb, other, recipe

Favourite Leg of Lamb recipe? I just bought a bone-in leg of lamb, it was on special for $11/kg. It's almost 2 kg (~4.4 lbs). I looked at a lot of old posts about lamb and lamb recipes here on DC. I cooked a leg of lamb once before, on a charcoal grill. There was some sort of marinade. It was good, but nothing special. At over $20 for a chunk of meat, I want special. :lol: Recommendations? I'm not up for charcoal grilling it and even if I was, I don't think my hibachi is big enough. I have plenty of fresh rosemary and mint, as well as fresh dill, parsley, thyme, and oregano. 3 stars 1 reviews
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