Thanks Bill. Lamb isn’t very popular in North America. People seem to have an aversion to even trying it. Kinda weird. When I was a kid we ate lamb. Have always enjoyed it.Saltbush Bill wrote: ↑Wed Jul 20, 2022 12:32 am Some fine looking Lamb Roast there D4D........I noticed when traveling in the US that lamb/ sheep / mutton.....what ever you want to call it , doesn't seem to be readily available on your supermarket shelves. Some folk I met there don't seem to have even ever eaten it.
Having said that I do know that one member here is fairly fond of the stuff.
Have you ever tried roasting the " shank" the very bottom below what is called the leg here.....Once it was considered " dog food" ......it is the best part of the roast.
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In hindsight what you have cooked looks like two shanks.......here we roast a whole back leg......sometimes the front leg.
Will definitely be doing more lamb on the smoker. Followed a popular English Chef recipe this time. I think the temp of 350*F was to high and fast. Turned out good but next time will go slower and lower with some time in foil at the end to tenderize a little more.
Collected the dripping for gravy that turned out pretty good.