192/18 – Seaweed Lamb over Logs:
I have a whole seaweed lamb in the freezer and I have been trying to think how best to cook it. As it’s quite special I wanted to keep it quite basic so I thought Seaweed Lamb over Logs!
I have loads of Shetland lamb cooks in my blog as I am a massive fan of the product, best quality lamb I have cooked and eaten. What is a little different is the Seaweed lamb. Left on an isolated peninsula they eat seaweed which is meant to sweeten the lamb and give it a mineral taste. The whole lamb cost me £100 delivered.
I decided to use a leg for this cook.
Leg bone and aitch bone out. The aitch bone is difficult but I am slowly getting better and removing it without taking loads of meat at the same time!
Butterflied and slashed the thin out.
Birch logs lit on the far side and left to smoulder before the lamb was placed on the top of the WSM.
It too less than an hour for the meat to hit 55c.
It looked and smelt fantastic!
Time to Eat:
Sliced up and some nice pink bits from the thicker part on the right for me.
Wow! This was such a tasty meal. The lamb was top quality, so juicy and such a great flavoured meat. The cook over logs was fun as always but the birch logs really added a nice smoky taste plus a good bit of colour to the meat.
|Cook Duration:||Medium: 3/5|
|Cook Method:||Indirect / Logs|
|Cook time:||55 minutes|
|Internal temperature:||55c (ish) – Thermapen|
|Notes:||No major changes|
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