#21  
Old 01-29-2011, 08:56 PM
Peasant
 
Join Date: Aug 2010
Location: Australia
Posts: 45
Default Re: whole Lamb

So then in goes the lamb I went back and forth over the foil but with the fire in it was a good idea to foil the thin areas like the belly and ribs.



It went in for 3hrs 20 min, only had to turn it 4 times so the dog had the right idea to lay back relax and enjoy.

Then I we sit back and relax, the dog knows whats going on.
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  #22  
Old 01-29-2011, 08:57 PM
Peasant
 
Join Date: Aug 2010
Location: Australia
Posts: 45
Default Re: whole Lamb

We have perfection!



oh yer baby fire roasted lamb and beer has to be one of the greatest pleasures in life.

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  #23  
Old 01-29-2011, 09:09 PM
Peasant
 
Join Date: Aug 2010
Location: Australia
Posts: 45
Default Re: whole Lamb

So in the end it worked really well. I tried to find some info on this through the search function before I started but couldnt find anything specific so just for the next guy that wants to try here is what I did and what I learnt.

Lamb was 10.5kgs
Seasoned with Rosemary, Thyme, Vegeta, Garlic and Olive oil.
During cooking throw large amounts of wet rosmary on the coals and it really gives a nice seasoned smoke.
Cooking time 3 hrs 20 minutes with 30 minutes additional resting time.
Lamb should come out of the fridge 4 hrs prior to cooking so it goes in the oven at room temp.


I fired the over for 4 hours before the lamb went in the dome temp was about 220 - 260 degrees Celsius on my infa red gun when the lamb went in. I swept out most of the fire and transfered half the larger coals to a webber that I kept burning throughout the day for bigger coals that could be transfered into the oven during the cooking time.

I kept the door off for the whole time and just kept a small coal fire going on the side throughout the cooking.When the lamb came out the dome temp was pretty much unchanged. I have been happy with how it holds temp and I could probably remove the fire and cook with the retained heat over a longer period but the smoke flavor and the ability to watch it cook throughout while drinking a couple of beers was more of a bonus for sure.

There was a fair bit of pressure on as it was a birthday party and everyone was coming over and my what if it doesn't come out right ??? There was huge concern from the benches after 1 hr if this happens at your house please tell your arm chair chefs to go and get you a beer and leave the cooking to the professionals - you.

Last edited by JD07; 01-29-2011 at 09:14 PM.
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  #24  
Old 01-30-2011, 02:55 PM
Apprentice
 
Join Date: May 2010
Location: Napa, CA
Posts: 146
Default Re: whole Lamb

Quote:
Originally Posted by JD07 View Post
We have perfection!...



JD,
That looks AWESOME!!! I don't have any whole lambs, but I have about three left (out of nine) in my freezer and next week, I am gonna try a nice big fat juicy leg of lamb and probably some chops at the same time!

Thanks for posting the pics.

Eric
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  #25  
Old 09-22-2011, 11:57 PM
Serf
 
Join Date: Sep 2011
Location: Sydney
Posts: 1
Default Re: whole Lamb

I will be doing one of these tomorrow! its 15kgs this time so will be interesting to see the time difference in cooking.
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  #26  
Old 04-28-2012, 03:42 PM
Serf
 
Join Date: Oct 2008
Location: Australia
Posts: 2
Default Re: whole Lamb

Looks delicious - we recently did a whole piglet, first time too! Was about 15kg - turned out beautiful, really only took about 4 hours to cook!
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