Thawed it in a large plastic tub in my bath tub.
I did not brine it.
I started cooking it at 2PM at around 225 F.
It was done around 6:30, so that was 6 and half hours.
I did not baste it.
I made a sause for it:
1 quart Olive oil.
1 quart lemon juice.
1/2 cup of Oregano.
2 table spoons Tyme.
4 table spoons Rosemary.
Salt and Pepper
Folks loved the lamb, and then they tried it with the sauce!
The sause was a huge hit, and I would like to thank the folks here, especially IamDavid for the cooking tips.
I am going to do lamb more often.
It was easy and folks loved it.
I highly recommend cooking oje for your next big party.
I did not brine it.
I started cooking it at 2PM at around 225 F.
It was done around 6:30, so that was 6 and half hours.
I did not baste it.
I made a sause for it:
1 quart Olive oil.
1 quart lemon juice.
1/2 cup of Oregano.
2 table spoons Tyme.
4 table spoons Rosemary.
Salt and Pepper
Folks loved the lamb, and then they tried it with the sauce!
The sause was a huge hit, and I would like to thank the folks here, especially IamDavid for the cooking tips.
I am going to do lamb more often.
It was easy and folks loved it.
I highly recommend cooking oje for your next big party.
