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!

Update. I drained the marinade from the lamb. Then I got as much of the marinade crud off of it as i could and dried it with paper towels. After that I rubbed it with melted beef tallow and rubbed it in as best i could. If the lamb is cold, as mine was, the tallow will solidify on the lamb. That's ok. If its a problem let the lamb sit out at room temp for awhile to take the chill off, or warm the outside of the lamb by sticking it briefly in a hot oven. Like only a minute or two. Do this before rubbing with the tallow. After i got a uniform coverage of the tallow across the lamb i seasoned it up. I used dried rosemary and french herbs in a 2:1 ratio favoring the rosemary, ground in my mortar and pestle. I seasoned the lamb with these herbs plus fresh ground black pepper, Carnivore salt, and a touch of applewood seasoned salt. Now I will let it sit for an hour or two in the fridge while i get hungrier. I think the last hour before cooking i'll let it sit out at room temperature. When i cook this i want to achieve a uniform browned crust on the lamb, hence using a cast iron skillet heated up to the max in a 550F oven before searing. I just know my smoke alarm will be going off!

For a side dish for my lamb i am going to attempt something spicy. Blackened Suet Steaks. I made the no frills version of suet steaks yesterday, no seasonings, and they can be stored for use later in fridge or freezer. see the suet thread. I took my plain suet steaks, and seasoned with Carnivore salt, black pepper, and blackening seasoning, rubbing the spices into the suet steaks. When I make my lamb, i will heat up my other cast iron skillet to the same smoking hot temp in a 550F oven. When hot, i'm gonna add the suet steaks and stick the pan back in the hot oven, turning once to blacken the other side. Hopefully they blacken nicely, but honestly i'm not sure how this will turn out! Here they are all seasoned and ready to cook.

Edited 20 hours ago20 hr by Carnivore Chef
Added new information

I also made this cream and goat cheese dipping sauce with some of the leftover ground rosemary and french herbs added, plus a touch of blue cheese and S&P. Oven and pans heated to 550F. Almost time to cook!

Here's my lamb fresh out of the oven at a little over 120F. Looks great! I'm gonna let it sit for 10 minutes before cutting into some slices for dinner.

Here's my blackened suet steaks, also looking good! They rendered a lot in the hot oven and they cooked fast.

Edited 19 hours ago19 hr by Carnivore Chef
Editing mistake

Leg of lamb is excellent. My only issue with the preparation is its doneness, medium rare. I was hoping for rare. Regardless, it was super flavorful, moist and tender throughout. The crusted outside was salty with lots of herbal notes and a hint of smoke. The blackened suet steaks were also a very flavorful and satiating side dish with some zing to it but not spicy hot, the insides pure molten goodness!

I had my hot pans in the 550F hot oven. I took one out and put the suet steaks in and put back into the oven, turning them over after just a few minutes. The other pan i took out onto a high burner, all the way up. I browned both sides well then put the lamb in the oven for about 5 minutes on each side to cook just a bit more, a bit too long however. I guess 3-4 minutes less next time for rare. This was a great meal, and i didn't even use the dipping sauce very much because the lamb itself was delicious on its own and needed nothing else!

18 hours ago, ketomonster said:

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

That's quite the philosophical question to which i hsve no answer lol

9 hours ago, Carnivore Chef said:

Is it ok to eat rare lamb? Am pretty sure it is

Absolutely it is. It’s a red meat just like beef and is best when rare. Some cuts can be a little tougher though depending on the age when it was slaughtered.

Edited 17 hours ago17 hr by Geezy