Today I cooked and ate lamb for the first time. I rubbed a Costco boneless leg of lamb inside and out with a blend of fresh thyme, rosemary, and garlic, smoked paprika, olive oil, salt and pepper. I tied it back up and did sous vide at 135 for 4 hours then finished it on my Traeger at 400 to a medium 140, rested for 15 minutes. It was beautiful, tender and juicy. Now for the rest of the story: I discovered I don’t care for lamb AT ALL. I enjoyed the herb mixture but just don’t care for the taste of the meat. I’ll try to salvage the remaining 4 lbs in a stew. I’m glad I tried it. Now I know.
by StanDieg0
2 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
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I respect it man. I am the same way with pure cuts of Venison. I hear my coworkers and friends gush about the tons of deer meat in their fridge and how much they love eating it and giving it away. I accepted a bunch from a friend and tried so hard to like it but I just didn’t and I respectfully don’t accept it when I’m offered now, I prefer it in sausage form mixed with pork and spices only. Nothing wrong with having personal taste EXCEPT if your fam likes a cut of meat and they outnumber you lol then you should probably oblige but other than that I see great value in experimenting and being super honest with yourself about what you like and don’t like.