Chief Longwind Of The North
Certified/Certifiable
Rainee; Are those mandarin oranges I see accenting the platter? Did you use an orange glaze? With my pork crown roast, I marinated the pork in mandarin orange juice with onion and garlic. I used the oranges in a brown-rice stuffing that I had pre-cooked and place into the roast before barbecuing with smoke. The flavor combinations were great. I would make an educated guess that as the texture and flavor of pork and lamb are similar, lamb having a bit more pungeant or wild flavor than pork, the oranges would work well with your roast as well. I'm a curious fellow and would love to compare your technique and recipe to my own. I might just learn something, as you obviously have a great deal of experience with barbecue. Thanks in advance.
Seeeeeya; Goodweed of the North
Seeeeeya; Goodweed of the North