As a Carnivore I eat more animals now including the lambs. I like lambs, but iike eating them too. I don't relish their death, they're cute but a man's gotta eat whatever is on the open market.

I got this 2 5 lb. leg of lamb talkin' to me. What should i do with it? I have a charcoal grill outside, hardwood charcoal, a lamb's leg qhich says "Great for the Grill" right on the pachage. Is this a good angle?

If I eat cows, does that mean I like them or dislike them?

I never ate much lamb til carnivore. Turns out, I was missing out.

I have only eaten it one way and that was on the grill. Several times on the Traegar pellet grill and once or twice on charcoal.

The Traegar worked well because it was the 'slow and low' approach but the charcoal was really good too.

It is on the list to be cooked on wood on the big grill.

For me it is just salt, pepper and heat.

Scott

This is how my lamb comes packaged. Lol.

I eat a lot of lamb and it’s good any way you can fix it. for a leg of lamb I prefer to slow smoke it using pecan until it reaches 165° internal. Then wrap in pink paper and continue smoking until it hit 203°. Let rest for an hour in a cooler and then eat and enjoy.

A leg of lamb is traditionally roasted in an oven until your preferred doneness (rare to medium rare) and you can do the same on the grill but I just like mine fall off the bone tender.

I bet that's amazing! Not sure if i want it well done and falling off the bone or rare. My lamb leg can be cut unti 2 pieces ao i can try both ways. I might do the rare version today and the falling off the bone way another day

4 hours ago, Scott F. said:

I never ate much lamb til carnivore. Turns out, I was missing out.

I have only eaten it one way and that was on the grill. Several times on the Traegar pellet grill and once or twice on charcoal.

The Traegar worked well because it was the 'slow and low' approach but the charcoal was really good too.

It is on the list to be cooked on wood on the big grill.

For me it is just salt, pepper and heat.

Scott

Grill sounds good to me after i scrape a crapload of rust off the grill. I might marinde it for a few hours beforehand. Maybe some apple cider vinagar and some herbs and spices to give it a little something extra. I will want to get the grill super hot to get the grill marks, the piece i'm thinking on using is pretty thin so it should cook fast. Maybe e a cream, goat cheese, and rosemary dipping sauce to go with it.

Here's the thin portion of tbe butterflied leg o lamb. Well over a pound for sure. I have it marinading in apple cider vinagar, some leftover pickle juice, rosemary, cracked black peppercorns, a pinch of French herbs, minced garlic cloves, a pinch or 2 of applewood seasoned smoked salt, and my Carnivore salt blend. I'll scrape all the herbs and crap off later before cooking. Right now I'll let it marinade for a few hours, turning over the tupperware container every once in awhile. I want to cook this as rare as can be. Is it ok to eat rare lamb? Am pretty sure it is

Looks good.

My so likes the variety and has actually one a couple contests with his grilling.

They say i taught him well but in reality, he took that torch and ran. I'm not in his league anymore.

My favorite thing to do on the grill is cooking a pig. (Since all the cooking shows and incredible popularity of BBQ as of late, most now refer to it as 'whole hog'.

I'm more of a 'meat and heat' kind of guy.

My wife and son are doing your pickle wings tonight. They are both excited about trying something new.

Scott

4 minutes ago, Scott F. said:

Looks good.

My so likes the variety and has actually one a couple contests with his grilling.

They say i taught him well but in reality, he took that torch and ran. I'm not in his league anymore.

My favorite thing to do on the grill is cooking a pig. (Since all the cooking shows and incredible popularity of BBQ as of late, most now refer to it as 'whole hog'.

I'm more of a 'meat and heat' kind of guy.

My wife and son are doing your pickle wings tonight. They are both excited about trying something new.

Scott

If they follow the recipe it should work out. I found the pickle taste a tad light, so if they want more pickle flavor they could try chopping up some pickles and stick them in the marinade too. Just gotta scrape off the pickle crud before the egg wash. Nevertheless, the wings i made were great. I think I'll be doing more bbq now that i am full blown carnivore. Tonight i am not going to fire up the bbq for the lamb, instead i am opting for an oven method. Will explain next....

I decided not to use the grill for tbe lamb tonight. Instead I plan on heating up my 10" cast iron skillet in a 550F oven, then sear both sides to a golden brown then finish it off in the hot oven if necessary. When i used to do fajita vegetables, this method worked well, charring parts of the julienne peppers and onions. When the lamb is done marinading i'll dry it off, rub it with some melted beef tallow and season it again before cooking. Should be pretty dang good!