Topic: Tender lamb joint - what's best method

[Peripatetic Phil]

Deleted :  posted in error.

[JerryM]

Pics from earlier post

start:


finish:


got a rev2 in the bag marinading for saturday. changed the herb to marjoram and oregano being my 2 fav's

[livo]

Long and slow for lamb definitely.  I cook shoulders and legs at 120'C for a minimum of 7 hours but preferably 8. In the oven at 10.00am, and definitely no later than 11.00am, to have it cooked by 6.00pm.

[JerryM]

livo,

many thanks for the numbers - reassuring to know. have already come a long way having started 180C then adopted 140C for a long time and recently down to 130C. the 120C is next. i see the moisture of the meat improving.

this batch rev 2 is on the gas bbq. will need to adopt commis advice to use instant read at 60-65C as hrs will have no meaning on the 1st go. have used bed of sliced onion same as for oven cook. i dont have cover for bbq which is a tad awkward but time will tell.

[livo]

I have a mate who is of Greek descent and the best lamb I have ever eaten is slow cooked in low heat for hours.  It was presented in a curry type sauce at his daughter's 21st birthday celebration and my stomach wasn't big enough for my mouth's pleasure.  I will ask his wife for the recipe and let you know how to prepare it. although it was large pieces of meat off the bone.

Here is a link to an article / recipe I have used before.  Tweek it to your own requirements and you will be surprised at the result.

http://tanyazouev.com/indo-greek-9-hour-slow-cooked-lamb/

[Onions]

That's a great recipe, thanks livo

[JerryM]

livo,

star man thankyou. will have good read through - pic is exactly what i'm aiming for.

the insider info would be invaluable - fingers crossed (particularly method)

[JerryM]

livo's post has perked me up a little. the rev 2 go was disappointing. in fact well bad.

the rev 1 version last week had so much promise and was a clear step forward.

the rev 2 was step back. the bbq without a cover is simply no good. the aesthetics were spot on. the meat had the better original "lamb" taste. the texture was tuff (a bit like normal roast lamb) - had to be cut with knife could not be forked.

the bag marinading worked a treat. the marjoram in place of rosemary was perfect. the onion bed on bbq worked spot on.

my current going forward thought is to use rev1 till either i can find/make a cover for the gas bbq or get approval to dig pit.

in short i cant see how the objective can be achieved with what i know or have so to speak (eqpt). adding water (cover) takes away from the taste - adding flame fails on the texture.

its a real bugger and rare that i cant see a way forward.


was cooked on lowest bbq flame for 7 hrs turning at half time. the instant read was 70 to 75C

[Onions]

How bout wrapped say in tinfoil or something- i.e., keeping the flames at a bit of a distance from the lamb until the last few minutes for scorching?

[livo]

the insider info would be invaluable - fingers crossed (particularly method)

I've sent her an email so should have a reply for you soon.  I'm itching to have a go at it myself.