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Lamb...

Now, y'all have got me stomach "growling"... lol.
I LOVE lamb - grew up eating it and ate lots of it when I lived in Greece.
Many a time, I have done a leg of lamb on the BBQ (over charcoal, ONLY!!) - depending on the size/circumference of the leg, I'll either put it directly on the grill or start it in the oven and finish it on the grill. I don't use a spit/rotisserie... but, turn the meat occasionally whilst basting it with a "marinade/basting sauce" of olive oil (only), lemon juice (bottled or fresh), and oregano.
Now that my above-ground pool is gone - I'm planning on "building" a BBQ pit and have some "Spit stakes" made so I can BBQ a whole baby laby, goat or piglet. Now, THAT is "the bomb" - one of my fondest memories of living in Greece is Greek Easter and whole baby lamb on the spit.
Happy BBQing...
Pami
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posted by PamiOhio
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Hey Pami, back in my oldin' days my mom, dad and sister would go to our annual church picnic. There was always roasted whole lamb and it was to die for! Those were the days!!! Thanks for the memories. Kudos for you giving the real thing a try!!
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posted by halleybell
12 months ago
This is fasinating, who knew we had Lamb lurkers in the group :^) That sure sounds good Pami. And I appreciate that all the replies have omitted mint jelly, that brings back bad childhood memories for me!

Cheers; Mass
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posted by Massracin
12 months ago
Pami,

For my annual St. Paddy’s Day gathering I prepare a leg of lamb (to die for) using a Ron Popeil Showtime Rotisserie roaster.

I have the recipe collection that comes with the rotisserie oven, which has some excellent bbq suggestions.

I also use The Ultimate Rotisserie Cookbook by Diane Phillips.

Most of the lamb for sale in groceries around these parts comes from Australia. My daughter lives in the outback; a town called Alice. But with an internet connection, she plies her trade as a graphic designer/artist/ to clients locally, in Europe and in the States.

Not sure why she chose the outback after growing up in Texas, but she and her Swiss husband love it there.

Paddy

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posted by paddrick
12 months ago
Boy, I could go for a nice souvlakia with lamb right now!
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posted by Juste
11 months ago
The BEST lamb available in the American market is either from Australia or New Zealand... unfortunately, Greece doesn't export their lamb - especially the lamb from the islands which has a slightly different flavour than lamb bred on the mainland - maybe it's from the salt in the air that settles in the soil and greens that the critters eat.
The BEST pork I ever had was on the island of Mykonos - it is to die for... very very tender, regardless of the cut.
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posted by PamiOhio
11 months ago
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