Took a lamb leg for a spin...

[MossyMO64]

Boneless leg of lamb seasoned with Tatonka Dust on the rotisserie getting some cherry smoke and cooking indirect courtesy of the Vortex to a internal meat temp of 140º and then pulled for a rest.


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Removed the rotisserie from the grill, flipped the Vortex for more indirect cooking, added a grate to put on a French loaf my wife doctored up with a olive cheese bread recipe and a bag of frozen veggies, a green bean/carrot blend flavored up with some butter, bacon pieces and Tatonka Dust in the cast iron pans.


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Plated and ated... this was an excellent meal!



Thanks for looking!

[leechlake]

if lambs ran free in Minnesota I would be a poacher for sure.  I'd be in cuffs and collars every other week but eating like a king.  Looks awesome.

[delcecchi]

Find out where Dotch lives, watch his posts in the spring, and you are good to go.  Maybe need a ghillie suit... 

[smurfy]

never ate lamb???/ does it taste like chicken????? seriously though I have never been exposed to lamb. tell me more!!!!

[Boar]

taste lime lamb smurf, like lamb. plus a lamb is a baby sheep. 

[smurfy]

taste lime lamb smurf, like lamb. plus a lamb is a baby sheep. 

your a lot of dang help!!!!!!!

[delcecchi]

I didn't think I liked lamb until my sister in law made rack of lamb for Easter one year.  Boy was that good.  Just don't cook it too done.

[ThunderLund78]

I don't have it often, but from my experience, the richness of lamb is comparable to really good venison. The best I've had is a Fogo De Chaun in Downtown Minneapolis - those of you who may have been there know it's truly a carnivore's dream.  It's an all-you-can-eat meat buffet that comes to you until you just can't take it anymore.  If you go, try the lamb chops when the bring around the big skewer - it's one of my favorite items there, and that's saying a LOT!