Lamb of Leg

[calldoctoday]

What is the best Walton brine for Leg of Lamb? Or should I just be injecting or only using dry rub? I have smoked this before & it was delicious just using Olive oil & herbs & spices. However, I want to make sure I am doing the very best that can be done next time. Dave

[Jonathon]

calldoctoday I’ve never dont a leg of lamb but I would imagine the Cyclops Greek Marinade would be wonderful with it. For that you just use the seasoning and water and let it sit in the solution, you don’t inject. I would recommend you let it sit in the marinade overnight for the best results.

[calldoctoday]

Jonathon
Jonathan,
Thank you, I really appreciate that. That sounds like a good idea. I did not see that in your catalouge, but of course I was looking at Brines rather than Marinades.

Thanks again,

Dave

[Jonathon]

calldoctoday Let us know how it comes out, I am interested in doing some stuff with Lamb in the future!

[calldoctoday]

Jonathon Jonathan, No problem. I will definitely let you know how it goes, but it will be a few weeks. Keep your fingers crossed for me. Have a nice Christmas Holiday & don’t smoke too much. Dave

[Jonathon]

calldoctoday You too! I am going to make a post asking a bunch of people take pics of themselves and food they made so we can make a nice social media post

[Joe Hell]

Jonathon I made some tasty lamb Merguez sausages last week!

[Jonathon]

Joe Hell In general how do you feel about lamb sausage, better or worse than beef?

[Joe Hell]

Jonathon I’m glad you ask! These sausages could be described as a north African ‘chorizo’ using a Harissa seasoning, fresh cilantro, green onion, oregano and pickled jalapeno. Due to the significant cost of lamb we opted for a 50/50 blend of pork and lamb to keep retail prices low. They were bold and spicy with a hint of the lamb character. The sausages were great but people kept requesting a more traditional 100% lamb sausage. Oddly enough the 100% lamb didn’t seem as ‘lamb-y’ as the blended ones. We have had unanimous praise for the lamb over the previous version. I haven’t made beef brats in a while but I definitely love these sausages. Next time around I think I will make up some patties would would make a for a great burger. I’m team lamb for sure!

[calldoctoday]

Jonathon Jonathon,
No problem & we hope that you & your family & your staff have a wonderful holiday season. I will let you know how that leg goes & keep your fingers crossed for me. I ordered a few bags of the Greek the other day & quite a few other things too. I wanted to order a scale, but they said it was on back order after I ordered it & I was unable to get an answer as to when it would be in. Dave

[calldoctoday]

Joe Hell Joe, That sounds GOOD!

[calldoctoday]

Jonathon

Jonathon,
The legs of lamb, vegetables, stuffing, & all was Fantastic. The lamb using the Cyclops marinate was perfectly spiced, & just right for smokey (Apple & Fig Wood) & fork cutting tender. It was delicious.

I know you wanted me to send you some pictures & Andrew took some for you. If you can provide me with an e-mail I will send you the photos.

My only regret is only buying two bags of the marinate in addition to a whole lot of other stuff. I ended up using both bags between the lambs & the vegetables, etc. I am going to have to buy some more as it will be a favorite.

Dave

[Joe Hell]

calldoctoday They are delicious! This is the book I got it from and a photo of the recipe. The book has an ingredient list to make your own Harissa seasoning but the quantity called for is out of line in my opinion…far to salty. I was able to quadruple the recommended meat base and it came out perfect. I try to keep my salt at 1.5-2% of the total meat block.

[calldoctoday]

Joe,
Thank you & Happy New Year to You & Your Family.
Dave

[calldoctoday]

Joe Hell
Joe,
Thank you & Happy New Year to You & Your Family.
Dave

[calldoctoday]

  

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