Previous post about my crappy budget setup here.
I tried doing a leg of lamb (~1.3kg) this time, rub was salt, pepper, garlic, cayenne, brown sugar, cumin, and rosemary. Gave the snake method a go, which was maybe overkill given the whole snake wasn't needed, but it did burn consistently for a long time, so I'm happy enough.
Had it on for 2.5 hours till I was happy with the outside, then wrapped it up with some chicken stock and kept it going till it read around 95C, about another 3 hours. Then let it rest for 20-30 minutes before pulling. It slid off the bone, was extremely tender, smoky, and delicious. Definitely one I'll be doing again.
Also, a couple of bonus photos of the bread I'd baked to serve it with. They were supposed to be Waterford blaas, but I'm not sure the recipe I used was quite right so they came out more like dinner roll consistency, but still good.
by InflationSquare
2 Comments
Looks amazing! Had to do a double take on the cous cous, thought you were serving it with scrambled egg! 😂
I’m sold on lamb and sandwich , I love both 👍😋