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You are here: Home / BBQ / BBQ Lamb Roast

BBQ Lamb Roast

January 26, 2014 by admin Leave a Comment

roast-lambI was given a ThermoWorks ChefAlarm as a late Christmas present. It’s designed for testing the temperature of meat as it cooks, particularly for a BBQ which is a temperamental beast. Recommended by Chris G. at Nibble Me This whose BBQ email I love. It’s a pretty impressive device – probe and connecting wire are seriously heat-resistant. The alarm device can be set for low and high temperature warnings and has a timer. Here’s my first attempt on our charcoal Weber BBQ. I cut the excess fat from the outside of the lamb leg, then marinated it overnight in olive oil, lemon juice, garlic, salt, pepper and rosemary. That’s all.

To be honest, it was a little underdone inside. The ChefAlarm instructions suggest cooking the meat at 10C less than desired, assuming that it will rise as it rests afterward. Working out how much we wanted the meat cooked and what temperature for the setting… well, we’re working on that. I love charcoal BBQ. Loads more to come about my BBQ experiments.

Filed Under: BBQ, Lamb, Meat

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I now cook on Mornington Peninsula in Victoria, Australia, having moved recently from the Adelaide Hills in South Australia. The region is similar to the Mediterranean, with temperate climate, fertile hills, nearby ocean, wonderful local vegetables, fruit, wine and meat produced locally. Meanwhile our Adelaide Hills garden has cherry, peach, almond, citrus, olive, pomegranate and fig trees which are suffering neglect! Cooking has been a growing passion for me, about connecting culture, creativity, community and spirit.

Photos taken on iPhone 4 and 5 using Hipstamatic and a Canon 5D Mk III.

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