Who here has fucked a sheep?

[F5 Dave]

Geezuz@!

I followed the recipe. 1hr should have got the leg to 53degrees. Rest it 20 min it will get to 62. But check it at 45 to be sure.

63. Ahh shit!



Take it baby.
I guess.

Did crispy roast potatoes to match.

Ahh shit.

[F5 Dave]

Actually it was pretty pink inside. Worked out OK.

I par boiled the potatoes. Shock them drained..sprinkle with polenta and spices.

Heated some high fat oil.rice bran. To like 260.

Baked and shook around.. cooked at 200.
Made them crunchy.

[HenryDorsetCase]

Actually it was pretty pink inside. Worked out OK.

I par boiled the potatoes. Shock them drained..sprinkle with polenta and spices.

Heated some high fat oil.rice bran. To like 260.

Baked and shook around.. cooked at 200.
Made them crunchy.

I par boil and do the same method - shake and let dry then flour, pepper, salt. If I have it, duck fat. If not then a neutral high smoke point oil.

With your lamb what you can do is boat it like the BBQ guys do. Cook it hot and fast for a while then add some liquid (red wine if you bear to part with some, but of butter, rosemary garlic. I dont use to use wine and lemon juice together. once your liquid is in then wrap it in tinfoil and put it in a low oven for a couple of hours (say 120). If you start on the BBQ you can finish in the oven - it doesnt get any tastier after the first hour.

If you need another expensive hobby, check out: https://www.facebook.com/noel.hassapladakis and https://www.facebook.com/groups/nzbarbecue