I’m mixing up two different cooking methods with the lamb. First it gets a solid couple of hours on the Big Green Egg set up to cook indirectly at around 140-150C. I started it off with one handful of hickory and maple woodchips to give it a subtle smoky … More Whole Lamb Shoulder With Babybacks On The Side
The Pugliese are not huge lovers of lamb. Walk into any local village macelleria (butchers) and the counter will be well stocked with beef, pork, poulty and horse. Oh, they’ll have lamb, but for some reason it’s one of those things you have to ask for with a nod and … More Half a Lamb In A Wood Fired Pizza Oven
A rare free weekend at home meant I had the chance to roll out the Mac’s ProQ™ Excel 20 and give it the time it deserves with a lovely leg of lamb.
The Excel 20 is very versatile and in addition to being a grill and a smoker, it’s easy to replicate the cooking style of very expensive (and trendy) steam ovens which produce beautifully moist roasts of meat.
Here’s what I did… Continue reading Slow Cooked BBQ Leg Of Lamb With Rosemary & Mustard Crust