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.
No8 Wire Extraordinaire
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.
Don't you look at my accountant.
He's the only one I've got.
No8 Wire Extraordinaire
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.
Don't you look at my accountant.
He's the only one I've got.
"channellling the Pleideans"
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.Originally Posted by F5 Dave
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
I thought elections were decided by angry posts on social media. - F5 Dave
Geriatric hoon
A leg? Did you win Lotto? I bought a shoulder last week, cooked it in the air fryer. It was good but if there's a next time I'd try long slow cooking so it just falls apart.
There is a grey blur, and a green blur. I try to stay on the grey one. - Joey Dunlop
No8 Wire Extraordinaire
Cast an eye over bbqs yesterday.
I'd rubbed the lamb with rosemary garlic and cooked it 220 for 20 then turn down 180 for an hour (actually 45min which is where we came into this thread) on a bed of onions carrots celery chinese cabbage garlic soy sauce.
Gravy was made adding red wine.
Don't you look at my accountant.
He's the only one I've got.
Forum whore
Wife did a couple of knuckles (sort of half a shank) in the slow cooker the other day - they were in about 6 hours or so - so tender the meat just fell off the bone.
it's not a bad thing till you throw a KLR into the mix.
those cheap ass bitches can do anything with ductape.
(PostalDave on ADVrider)
No8 Wire Extraordinaire
Time for lunch but I don't think that is on the menu.
Did the same week before last. Same veggies all cooked down. Make a good pie filling if you have leftovers.
Don't you look at my accountant.
He's the only one I've got.
"channellling the Pleideans"
Pork shoulder is also fantastic done that way
I thought elections were decided by angry posts on social media. - F5 Dave
"channellling the Pleideans"
I'm a Weber fanboi. My first one lasted 20 years and I currently have the Performer and a little rectangular one whose name I forget. Charcoal only. I mostly use heatbeads - occasionally lump
I thought elections were decided by angry posts on social media. - F5 Dave
Embracing mediocrity
The last sheep at our place was to be fair pretty fucked before I got hold of it, in fact I only got hold of one of it's legs.
A leg only fits in the slow cooker if I saw the bone off and fold it back on itself, chuck in with a dribble of oil, some sliced onions, herbs, and worcester sauce. Used to add some rosemary but the plant died. Set it going when I leave for work, all ready to go and falling to bits by dinner time.
To speed up the rest of the plate chuck the spuds in there also, then hook them out and roll in flour, pepper and herbs and roast in the oven for about 15 minutes until nice and crispy.
Hungry now.....
Riding cheap crappy old bikes badly since 1987
Tagorama maps: Transalpers map first 100 tags..................Map of tags 101-200......................Latest map, tag # 201-->
No8 Wire Extraordinaire
Butcher had sawn bone back on itself. Was fairly small which is why it cooked so fast and also because I probably had heat too high at the start from the potatoes.
Was $28 so not too bad to feed 3 and make 2 lunches at least
Yes when is dinner? Hmm cooking myself again as wiff will have taken leftovers for dinner while working late
Still Pork Cumberland sausages from same Butcher are surprisingly good for simple. He does fantastic Jalapeño ones but I'll have a revolt on my hands if I get those again.
Don't you look at my accountant.
He's the only one I've got.
Geriatric hoon
That's good. Last time I looked most legs were knocking $70. Woolworths currently have lamb legs at $9.05 per Kg off. The legs that were $70 are now nearer fifty and I bought one for under $35. That's down to your power of suggestion. I have a nice Italian red to accompany the leg in a couple of days.
There is a grey blur, and a green blur. I try to stay on the grey one. - Joey Dunlop
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