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I have a shapely leg

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Marinate in balsamic vinegar and roast on bbq. Just did this last week or so and was the best lamb I ever did eat.
 
For my money: rub with salt, pepper, rosemary, and garlic, then roast it on a barbecue grill.
 
Out of curiosity how much did that cost? I'd love to cook something like that, but it would probably be at least $60-70.
 
rub with fresh garlic, salt, pepper, smoke over apple wood, and baste with real grenadine.
 
Chaotic42 said:
Out of curiosity how much did that cost? I'd love to cook something like that, but it would probably be at least $60-70.
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I don't think it is quite that much. Maybe $8 - 11 a pound? Not sure, my wife does the shopping. We have roast lamb probably six or seven times a year. If you haven't tried it you should. It tends to divide people, but I think it's easily one of the most delicious roasts you can do.
 
DaTT said:
Marinate in balsamic vinegar and roast on bbq. Just did this last week or so and was the best lamb I ever did eat.
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At the moment the weather isn't so much like
Bayswater_Marina_Auckland_New_Zealand.jpg
as it is like
auckland_skyline.jpg
.

What do you do with balsamic? It's hard to get the authentic stuff here. Also, do you use just balsamic or do you add herbs and oil and stuff to the marinade?

Markbnj said:
I don't think it is quite that much. Maybe $8 - 11 a pound? Not sure, my wife does the shopping. We have roast lamb probably six or seven times a year. If you haven't tried it you should. It tends to divide people, but I think it's easily one of the most delicious roasts you can do.
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The whole roast cost NZ$35.
 
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Mr. Pedantic said:
What do you do with balsamic? It's hard to get the authentic stuff here. Also, do you use just balsamic or do you add herbs and oil and stuff to the marinade?
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Maybe the balsamic serves to mask the gamy flavor of the meat a little bit, the way that people marinate the hell out of venison. While I do like my venison well-marinated, I personally don't see a need for a vinegar marinade for a lamb roast. If you prefer less of the gamy flavor you can get very mild-flavored U.S. lamb. My preference is New Zealand lamb that freaking well tastes like lamb 🙂. A noice leg o'mutton, Bill!
 
John Connor said:
Why do people in this forum insist on creating a new thread of the same name?


http://forums.anandtech.com/showthread.php?t=2390827

http://forums.anandtech.com/showthread.php?t=2390825
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Ever have one of those moments where you've been planning to do something but managed to forget what it was, and then once you're reminded you impulsively blurt "OH YEAH, IT WAS ____!"? That is what is happening in those threads. ATOT is very much at tune with itself. We have a special connection to our fellow members that other forums cannot match.
 
Markbnj said:
Maybe the balsamic serves to mask the gamy flavor of the meat a little bit, the way that people marinate the hell out of venison. While I do like my venison well-marinated, I personally don't see a need for a vinegar marinade for a lamb roast. If you prefer less of the gamy flavor you can get very mild-flavored U.S. lamb. My preference is New Zealand lamb that freaking well tastes like lamb 🙂. A noice leg o'mutton, Bill!
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We don't have anything but.
 
Markbnj said:
I don't think it is quite that much. Maybe $8 - 11 a pound? Not sure, my wife does the shopping. We have roast lamb probably six or seven times a year. If you haven't tried it you should. It tends to divide people, but I think it's easily one of the most delicious roasts you can do.
Click to expand...

Lamb has been running around $15-18/pound here, but I don't live in an area with high turnover. I'd imagine they waste as much as they sell.
 
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