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  1. #1
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    Default Leg Of Lamb On An Open Braai

    I have yet to "open" braai a leg of lamb IOW not in a Weber, or Offset BBQ, but on a braai, with coals under it

    I have heard a lot about this and really want to try it.

    Any pointers

    Deboned is a must, as I have heard..

    What fire? What kind of coals, how long, what dab (roast baste) should I use?
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    Default Re: Leg Of Lamb On An Open Braai

    Make sure that once it is deboned that it is more or less the same thickness throughout - start with a relatively cool fire, because it is thick you cannot braai it on hot coals and fast - low heat long time is the way to do it...I really enjoy doing every now and then and it tastes fantastic - don't over braai it!
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    Default Re: Leg Of Lamb On An Open Braai

    Doen dit soos 'n lamsrib, staan-staan.

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    Default Re: Leg Of Lamb On An Open Braai

    I have done it a number of times and found it ususally takes longer than expected. A good marinade helps with some good quality olive oil added. Drip some of the marinade from time to time while braaing.

    And yes as mentioned, go slow. If you are going to debone it yourself, get the right knife. It can be a tricky exercise!

    The finished product can be quite enjoyable.
    There is never a right time to do the wrong thing and never a wrong time to do the right thing!

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    Default Re: Leg Of Lamb On An Open Braai

    Quote Originally Posted by handyman View Post
    Doen dit soos 'n lamsrib, staan-staan.
    Dis 'n interesante idee... Met anderwoorde, ontbeen en plat in 'n toeknyp rooster, in 'n staan houer langs 'n vuur..



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    Default Re: Leg Of Lamb On An Open Braai

    Did this just the other day- fantastic!

    Debone leg and slit thicker thigh to fold open -ensure approximately even thickness.

    Make up generous marinade of olive oil, pepper, origanum, thyme, garlic, lemon zest ( not juice -that's for later)

    -stud lamb with slivers of lemon rind, sprigs of rosemary, ( chillies sliced if you like )

    -pour marinade , and leave to marinate with occassional turning, for up to 24hr.

    Very hot fire -meat on -mix lemon juice into marinade

    (NB-handle meat with tongs, not prongs! - keeping meat flat and 'contained' rather than stretched out on grid, aids in keeping moisture)

    -sear -and nearly char -meat on both sides, while basting with marinade

    -once seared, put away to rest on wooden board with foil/pan cover for 5 min

    -return to medium heat in sealed pan/foil

    -cook further 10-20 min, depending on thickness, and how rare you like it.

    Generous squeeze of lemon, pepper , Greek salad, aniseed braai rolls

    - absolutely delicious!

    Crispy and succulent!
    Last edited by Patrick L; 2021/04/14 at 03:10 PM.
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    Default Re: Leg Of Lamb On An Open Braai

    Quote Originally Posted by Patrick L View Post
    Did this just the other day- fantastic!

    Debone leg and slit thicker thigh to fold open -ensure approximately even thickness.

    Make up generous marinade of olive oil, pepper, origanum, thyme, lemon zest ( not juice -that's for later)

    -stud lamb with slivers of lemon rind, sprigs of rosemary, ( chillies sliced if you like )

    -pour marinade , and leave to marinate with occassional turning, for up to 24hr.

    Very hot fire -meat on -mix lemon juice into marinade

    -sear -and nearly char -meat on both sides, while basting with marinade

    -once seared, put away to rest on wooden board with foil/pan cover for 5 min

    -return to medium heat in sealed pan/foil

    -cook further 10-20 min, depending on thickness, and how rare you like it.

    Generous squeeze of lemon, pepper , Greek salad, aniseed braai rolls

    - absolutely delicious!

    Crispy and succulent!
    I had to wipe my desk..
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    Default Re: Leg Of Lamb On An Open Braai

    Sous Vide beforehand?
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    Default Re: Leg Of Lamb On An Open Braai

    Quote Originally Posted by 4eTouareg View Post
    Sous Vide beforehand?

    I get the reason, but I find the texture of the sous vide cooked meat unpleasant...
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    Default Re: Leg Of Lamb On An Open Braai

    Just curious - why deboned??

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    Default Re: Leg Of Lamb On An Open Braai

    Ek het al baie ontbeende skaapboud soos 'n staanrib gebraai.

    Brikette werk die beste in my opinie, maklik om die hitte te reguleer.

    My vrou gebruik 'n Greek Salad slaai sous as basting sous - baie lekker.
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  17. #12
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    Default Re: Leg Of Lamb On An Open Braai

    Quote Originally Posted by Petri Oosthuizen View Post
    Just curious - why deboned??
    To get it even thickness, and the bone requires longer cooking I think
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  19. #13
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    Default Re: Leg Of Lamb On An Open Braai

    Quote Originally Posted by Petri Oosthuizen View Post
    Just curious - why deboned??
    Raak meer egalig gaar.
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    Willem Greyling

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    Default Re: Leg Of Lamb On An Open Braai

    Quote Originally Posted by Petri Oosthuizen View Post
    Just curious - why deboned??
    Can you braai 'n heel boud?
    There is never a right time to do the wrong thing and never a wrong time to do the right thing!

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    Default Re: Leg Of Lamb On An Open Braai

    Quote Originally Posted by Francois Theron View Post
    Can you braai 'n heel boud?
    As mens dit braai soos op 'n spit, sal dit werk. Ek dink die fancy mense noem dit 'n rotisserie of iets.
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    Default Re: Leg Of Lamb On An Open Braai

    Quote Originally Posted by Francois Theron View Post
    Can you braai 'n heel boud?
    I've not tried this, but I'm sure a Weberati star braaier could do it? -but probably only very slowly, and with thermometer aid?
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    Default Re: Leg Of Lamb On An Open Braai

    Quote Originally Posted by MANDREAS View Post
    As mens dit braai soos op 'n spit, sal dit werk. Ek dink die fancy mense noem dit 'n rotisserie of iets.
    Jou vrou sal weet
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    Default Re: Leg Of Lamb On An Open Braai

    Quote Originally Posted by Patrick L View Post
    I've not tried this, but I'm sure a Weberati star braaier could do it? -but probably only very slowly, and with thermometer aid?
    A whole leg works well in a Weber, but the thread is about an anti Weber method
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  26. #19
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    Default Re: Leg Of Lamb On An Open Braai

    Quote Originally Posted by Francois Theron View Post
    Can you braai 'n heel boud?
    Nog nie probeer nie, maar ek sou se as jy die thin bits met foil toedraai kan dit werk......??

    Hoekom ek vra - daai been gee darem ook lekker flavour aan die vleis

    Ons braai nou en dan ontbeende boud met toeknyp rooster, BAIE nice met goeie olyfolie en feta blokkies en jogurt - jy druk die feta sommer so met die hand met die jogurt en smeer hom.

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  28. #20
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    Default Re: Leg Of Lamb On An Open Braai

    Quote Originally Posted by Hedgehog View Post
    A whole leg works well in a Weber, but the thread is about an anti Weber method
    Are you allowed tin foil, though? -on your tyre-rim fire of pallet wood?

    That's like a Parkie's Weber, inn'it?

    Also great for protective hats when out in the bush with all the Starlinks etc. tapping in...!
    "The problem with the world is that the intelligent people are full of doubts, while the stupid ones are full of confidence."

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