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Author Topic: Braised leg of lamb  (Read 587 times)

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Offline tule peak timber

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Braised leg of lamb
« on: February 24, 2019, 08:31:58 PM »
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.

 
Next step is to gather fresh cardoon from the garden and assemble the spices and liquids.

 
 Pack it tight and add beer and chicken broth.This leg is about 8 pounds.

 
 7 hours later the meat cuts like butter. Cheers

 
persistence personified - never let up , never let down

Offline DPatton

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Re: Braised leg of lamb
« Reply #1 on: February 24, 2019, 08:47:44 PM »
Looks wonderful, yer making me hungry! I see some of your handy work in those counter tops too.
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Work isn't so bad when you enjoy what your doing.
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Offline sawguy21

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Re: Braised leg of lamb
« Reply #2 on: February 24, 2019, 09:06:35 PM »
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.
old age and treachery will always overcome youth and enthusiasm

Offline tule peak timber

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Re: Braised leg of lamb
« Reply #3 on: February 24, 2019, 09:28:02 PM »
We are lucky to have some clients that raise animals for us. Not store bought !
persistence personified - never let up , never let down

Offline tule peak timber

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Re: Braised leg of lamb
« Reply #4 on: February 25, 2019, 05:20:08 PM »
Happy crew today with lamb tacos and fresh salsa. Cheers

 
persistence personified - never let up , never let down

Offline AZ_builder

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Re: Braised leg of lamb
« Reply #5 on: February 25, 2019, 06:10:47 PM »
Making me hungry! 

Online thecfarm

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Re: Braised leg of lamb
« Reply #6 on: February 25, 2019, 09:05:49 PM »
Need any more workers? :D
Model 6020-20hp Manual Thomas bandsaw,TC40A 4wd 40 hp New Holland tractor, 450 Norse Winch, Heatmor 400 OWB,YCC 1978-79

Offline tule peak timber

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Re: Braised leg of lamb
« Reply #7 on: February 25, 2019, 09:37:32 PM »
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 :)
persistence personified - never let up , never let down

Offline pgk1

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Re: Braised leg of lamb
« Reply #8 on: March 25, 2019, 02:54:44 PM »
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..
PM605, MS462CM

Offline tule peak timber

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Re: Braised leg of lamb
« Reply #9 on: March 25, 2019, 04:22:23 PM »
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
persistence personified - never let up , never let down

Online WV Sawmiller

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Re: Braised leg of lamb
« Reply #10 on: March 25, 2019, 07:37:24 PM »
   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.
Howard Green
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Dad always said "You can shear a sheep a bunch of times but you can only skin him once"

Offline tule peak timber

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Re: Braised leg of lamb
« Reply #11 on: March 25, 2019, 07:49:05 PM »
Hind quarter . The front shoulder I cook differently due to the amount of fat and toughness.
persistence personified - never let up , never let down


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