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 Please forward your recipes.
delmar@ocis.net
Cooking with a Dorper lamb carcass is
generally a little easier than most lamb as the meat is juicier
and has a pleasant mild flavour, no tallow taste to stick to the
top of your mouth.
Roast BBQ Lamb: Fresh
leg of Dorper lamb Tandoori Sauce
Red Wine and/or water Gently
rub the entire fresh leg with tandoori sauce, anywhere from 30
mins. to 12 hours before putting on the BBQ. Place lamb on
grill with tray of red wine and/or water under grill and above
heat. We use a couple of bricks and place a second grill above
the BBQ, putting the leg on the top grill and the tray of water
on the actual BBQ grill. Gently roast for about 3 hours at
350 F. or until an internal temp of 165 F. is reached. No
turning or basting is required. Enjoy!
Slow Cooker lamb roast:
Thaw roast and rub down with a
coating of olive oil. Coat roast with generous pinches of
Rosemary, Basil and Garlic powder and some Montreal
Steak Spice (Don't be shy with this stuff.) In the slow cooker
add one cup of water, one packet of Lipton's onion soup and a
small amount of oxo or beef bullion if you so desire. That's
it. Simple eh? Turn the slow cooker on low and cook for at
least 7-9 hours. Does not hurt the roast to go from breakfast
to supper time in the cooker as long as the cooker is on low.
Also, save and strain the juice in the cooker. Best lamb grave
in the world
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