Leg of Lamb
We decided to try a new cut of meat, so a leg of lamb was the not so obvious choice. Prep took place over the weekend, with the infusion of herbs. Then, whilst I was at work, Mrs Turkelton, with only one cook and one Digi Q lesson under her belt, took the helm. I was greeted upon my return to the most moist and tasty leg of lamb I have ever tasted.
Even the rain couldn't stop us, with Mrs Turkelton making a nice little brolly for the BGE.
And the BGE knives I won for being epic in my burgers , cut through the lamb like a knife through er,
I cross-hatch scored the surface of the lamb quite deeply to allow the marinade to get right into the meat and the little roasted, caramelised square bits of lamb were really crisp & juicy.
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