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Hi all, In the last Cape Grim group buy a few people grabbed some of the Flinders Island salt bush lamb.
I picked some ribs and shoulder but havent had a chance to get them on.
Anyone slapped theirs on the BBQ yet?
Cheers, Wayne
Hi all, In the last Cape Grim group buy a few people grabbed some of the Flinders Island salt bush lamb.
I picked some ribs and shoulder but havent had a chance to get them on.
Anyone slapped theirs on the BBQ yet?
Cheers, Wayne
Yep, the shoulder was great!
Got one in now.
Thought I'd go with a bit of Evo, S+P and a sprinkle of fresh Rosemary. Dropped it in a tray with some onion,garlic carrot and white wine to catch the drippings. Smelling sensational after 3 1/2 hours in the Akorn
Cheers, Wayne
So, how was it?
So, how was it?
Camera must be broken
Camera must be broken
'Was good!'......... apparently. Man is a modern day poet
Did the salt bush do anything? I've heard of salt bush lamb, but not tried it.
I've also still go a slab of hogget ribs for you Wayne from the farm, will be interesting to hear the difference.
I thought the Saltbush was good, sweet lamb!
'Was good!'......... apparently. Man is a modern day poet
was good
What can I say, it was good
Cooked it at around the 250 - 300f mark on the Akorn just on charcoal no smoke wood. It hit the 195f mark in around 5 hours. Which suited us as wanted to slice it rather than pull this one. The family gave it the thumbs up. I'd agree with Chris it seems to have a touch of sweet taste and it might be my imagination but the tiniest bit of salt on it brings out a heap of real lamby taste. Strained the vege's and fat out of the pan juices and made a gravy and was delish.
btw, loved the smell of the wine and rosemary coming out of the Q while it cooked. I think we forget how good food is using more traditional flavours rather than smoking evrything.
Cheers, Wayne
What can I say, it was good
Geez.......
(I did actually chuckle out loud though, well played sir)
btw, loved the smell of the wine and rosemary coming out of the Q while it cooked. I think we forget how good food is using more traditional flavours rather than smoking evrything.
Yes, perhaps we do over complicate things at times.
I'd agree with Chris it seems to have a touch of sweet taste and it might be my imagination but the tiniest bit of salt on it brings out a heap of real lamby taste.
Yep salt brings out the sweetness of the Lamb!
Pretty happy we grabbed 2 of these. Means got another one to chuck on soon. Think I'll drop the temp and go a bit slower on the cook and see how it comes out.
Let me know when to pop around?
Let me know when to pop around?
@Wazza you're picking me up right...
Both welcome guys
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