Pulled Leg Of Lamb

[TonyUK]

Picked up this 5lb locally reared, air-dried, Scottish leg of lamb from my butcher.
I pierced the skin in several places and inserted sliver of garlic in each hole. Use an evoo binder and rubbed heavily with garlic and herb sprinkles and into the fridge overnight.
Set up the WSM14 for a Minion cook with a mix of olive & cherry wood. +/-260F - 203F IT.
The lamb will be shredded and eaten in warm pittas, with a fine-cut bruschetta salad mix & tzatziki drizzle. Greek salad on the side.
I'll check in later with the results. Have a good day.
Edit: Have a grate day all those attending the Upper Mid-West Soiree.

 

[Timothy F. Lewis]

Looks good this morning my friend! I was awakened to a little rain shower but, it’s supposed to be fine later.
The great Midwest meat greet grill and swill should have better weather than I have right now!

 

[Bruno]

Looks good, keep us updated I think my wife would love this.

 

[Pat G]

Looking good Tony, can't wait to see the final product.

 

[Michael Richards]

I am watching this post as intensely as I watched the England and Scotland game yesterday.

 

[TonyUK]

Well it turned out really good. It was an 8.5hr cook. Foiled, towelled and cool boxed for 2hrs.
The bark was still crispy and it pulled beautifully. The cherry wood imparted a subtle, but distinct flavour.
Thanks for looking. (The pics doesn't do it justice). Enjoy the rest of your weekend.

 

[Kevin L (NKY)]

Great job Tony I love that cut of meat and yours looks to be prefect that would make some great tacos or stroganoff. Enjoy .

 

[Timothy F. Lewis]

That’s...”MONEY”!

 

[Michael Richards]

Oh my goodness, I am so impressed!!! I have never done a leg of lamb, but I would have never known you were going to turn it into pull lamb. That looks amazing!

 

[TonyUK]

Michael. I could have taken it to 145F IT and sliced it and made shwarma's. But I went the L&S route to pull it and then freeze the leftovers for another day. My pics suck, but it was beautifully moist and tender. Crispy bark was a bonus.

 

[ChuckO]

Wow Tony, over the top my friend! Long time no see, how have you been? Do you still live in that story book home? I loved that place. Hope all is well with you and yours

 

[TonyUK]

Wow Tony, over the top my friend! Long time no see, how have you been? Do you still live in that story book home? I loved that place. Hope all is well with you and yours

Hi ChuckO. I'm well thank you. This last year has been carp[sic], but it has for everyone.
We have moved from Story Book 1 in 2019. And have moved into Story Book 2, about 2 miles from our old place. We needed more room. It has very simliar architecture and tree-lined street, bigger back garden but I miss the old wash-house in my old pad.
I hope You & Yours are in fine fettle.

 

[JimK]

Very nice! I could snack on that all day long.

 

[ChuckO]

Hi ChuckO. I'm well thank you. This last year has been carp[sic], but it has for everyone.
We have moved from Story Book 1 in 2019. And have moved into Story Book 2, about 2 miles from our old place. We needed more room. It has very simliar architecture and tree-lined street, bigger back garden but I miss the old wash-house in my old pad.
I hope You & Yours are in fine fettle.

Glad to hear all is well. Would love to see some pictures of SB2, you definitely live in a beautiful area