Joined
·
1,834 Posts
Some of those pre-seasoned, vacuum wrapped, wet, lamb or pork roasts are a little funky sometimes...
They can get too seasoned---kinda pickled...
I like to be in control of the texture and flavor...
Also, there are legs, shoulder roasts, and shanks...
I can't tell what you got on the grill there, but I've seen those 'pre-seasoned lamb roasts'...
It looks like maybe that's what you got...
Leftovers can be cubed and cooked again into a rice/onion/garlic thing...
As an ingredient...
Shanks are the thinner part of the leg, from around the ankle...
They're good for braising in liquid, wine, onions, herbs, and garlic---till they fall apart...
The shoulder roasts are good for seasoning, then roasting in a hot oven...
If it's got a bone in it, you 'often' have to cook it past medium rare or else it'll be gamey...
Same with the shanks---that's why I said 'cook till they fall apart'...
It's a real dark, moist, meat---so it's great cooked for a long time...
For the shoulder roast I use olive oil, salt, an herb mix, garlic powder,
and 'cracked' black pepper... Generously...
For a 4-5 pound roast, I roast it uncovered for about an hour on 450F, then I turn the oven off,
cover it with foil, and let it sit in there for another half hour to cook thru a lil' more and pull in the juices...
Slice it up and toss in the juices...
Bone-in Legs get treated like the shoulder roast...
They're thick, and they have a bone, so they need some time off the high heat to cook thru...
But grilling a boneless / butterflied, leg is tops...
I season it the same way as the roast, working the oil and seasoning into the meat...
I wouldn't let it sit that way for more than 12 hours...
Then I'll cook it over pretty hot coals till it's crustaay on both sides and flavored 'some'
from the cooking smoke...
Then I pop it in a pan and wrap it in foil and put over a cooler part of the grill for about a half hour,
--or-- pop it in the oven at 350F to cook thru some, and pull in the flavorful juices...
And because there's no bone, odds are you can eat it medium rare...
Some lamb is gamier than others... I've saved it a few times by cooking it further after slicing it up...
And again, leftovers can be great cooked again in/as other things...
Like in a stew with onions and taters...
:beer:
They can get too seasoned---kinda pickled...
I like to be in control of the texture and flavor...
Also, there are legs, shoulder roasts, and shanks...
I can't tell what you got on the grill there, but I've seen those 'pre-seasoned lamb roasts'...
It looks like maybe that's what you got...
Leftovers can be cubed and cooked again into a rice/onion/garlic thing...
As an ingredient...
Shanks are the thinner part of the leg, from around the ankle...
They're good for braising in liquid, wine, onions, herbs, and garlic---till they fall apart...
The shoulder roasts are good for seasoning, then roasting in a hot oven...
If it's got a bone in it, you 'often' have to cook it past medium rare or else it'll be gamey...
Same with the shanks---that's why I said 'cook till they fall apart'...
It's a real dark, moist, meat---so it's great cooked for a long time...
For the shoulder roast I use olive oil, salt, an herb mix, garlic powder,
and 'cracked' black pepper... Generously...
For a 4-5 pound roast, I roast it uncovered for about an hour on 450F, then I turn the oven off,
cover it with foil, and let it sit in there for another half hour to cook thru a lil' more and pull in the juices...
Slice it up and toss in the juices...
Bone-in Legs get treated like the shoulder roast...
They're thick, and they have a bone, so they need some time off the high heat to cook thru...
But grilling a boneless / butterflied, leg is tops...
I season it the same way as the roast, working the oil and seasoning into the meat...
I wouldn't let it sit that way for more than 12 hours...
Then I'll cook it over pretty hot coals till it's crustaay on both sides and flavored 'some'
from the cooking smoke...
Then I pop it in a pan and wrap it in foil and put over a cooler part of the grill for about a half hour,
--or-- pop it in the oven at 350F to cook thru some, and pull in the flavorful juices...
And because there's no bone, odds are you can eat it medium rare...
Some lamb is gamier than others... I've saved it a few times by cooking it further after slicing it up...
And again, leftovers can be great cooked again in/as other things...
Like in a stew with onions and taters...
:beer:
