It's Sunday , there is a little snow on the ground, and this dish takes 7 hours to cook.We start with a big leg of lamb and brown it on the BBQ with bacon fat.The browning throws a lot of spatter so we do it outside avoiding cleanup.
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Next step is to gather fresh cardoon from the garden and assemble the spices and liquids.
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Pack it tight and add beer and chicken broth.This leg is about 8 pounds.
(https://forestryforum.com/gallery/albums/userpics/35190/braized_lamb_leg_3.jpg?easyrotate_cache=1551058126)
7 hours later the meat cuts like butter. Cheers
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Looks wonderful, yer making me hungry! I see some of your handy work in those counter tops too.
Did somebody say leg of lamb? I'll be right over. 8) I would not want it all the time but it is a special treat.
We are lucky to have some clients that raise animals for us. Not store bought !
Happy crew today with lamb tacos and fresh salsa. Cheers
(https://forestryforum.com/gallery/albums/userpics/35190/braized_lamb_leg_5.jpg?easyrotate_cache=1551133185)
Making me hungry!
Need any more workers? :D
I enjoy cooking and feed the crew when I can. Infrequently I cook big spreads for Veteran groups and wood related visitors. Food is a good thing , and I like to share it :)
Looks fantastic! That Wolf in the background is the Rolls Royce ranges. Lamb is one of my favs, if you ever get any lamb chops, get a couple of fresh lemons, oregano, lawrys garlic salt, dust both side with the garlic salt and oregano, I use charcoal but gas would work, cook and turn to a internal temp of 145, squeeze lemon juice over both sides just before you pull, guaranteed huge hit..
Your lamb recipe sounds terrific. I actually cook on wood outdoors probably 5 days a week most times of the year, smoked salmon last night.
As far as the Wolf, it is worth every penny. You know the old saying"happy wife -happy life'. This is my second Wolf range ,,,,and come to think of it ,,,,my second wife. :D
BTW - Is leg of lamb off the back leg (the hams) or is it a shoulder? That first picture looks like a back leg to me. I was probably 35 years old before I ever ate any lamb. It was not readily available in N. Fla where I was raised.
Hind quarter . The front shoulder I cook differently due to the amount of fat and toughness.