(MN) Lord's Lamb

Last time I tried this I pulled it at 135f.. whilst it was restaurant grade, I personally have always been a fan of my lamb medium to well.. so I decided to pull this off at 150f. The brine... oh.. the brine... it made a HUGE difference. 

How Adie isn't Brining yet I don't know. It gives you way over the 10% needed to go from special to Michelin star!!

So.. first, get some huge score marks in the lamb leg, and put her in a bath of your choice. I used...

- Water
- Kosher Salt
- Thyme
- Mint - lots of mint
- Garlic Graduals
- Rosemary
- Bay Leafs
- Star Anais
- Brown sugar

And probably some other things lying about! This time I used boiling water and let it cool down completely before the meat entered.


Obviously, I have a Cocker Spaniel observing to ensure a good job....

24 hours later......

I then proceeded to add more olive oil socked mint leaves and a dry rub I picked up from the butchers, which.. was amazing! It was also called - garden mint!

On the egg it went at 225f, with Whiskey Oak wood chips for 4 hours...

As mentioned I pulled it at 150f, maybe just a tad before.. this picture doesn't do it justice, it was juicier than any lamb I've had and went down a storm in the Newman HQ!