British BBQ Society Forums

Hi

I've picked up a cheap leg of New Zealand lamb from Morrison's (£3.97 per kg, bargain!) and I'm thinking of putting it on the grill.

If it were a prime piece of Welsh or English spring lamb I'd cook it hotter and faster and leave it slightly pink, but given that it's travelled half way around the world in cold storage I'm thinking low and slow would make the best of it.

How would you approach this with regards to temperature and time? I've slow cooked lamb legs before in the oven with fantastic results but have always wrapped them in parchment to prevent drying out, I assume I'd have to take similar steps.

Flavour wise I was thinking Moroccan spice, garlic and hickory.


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To be honest once the leg has thawed and is at room temp I'd treat it the same as fresh. Leg doesn't break down like shoulder due to the lack of connective tissue. In taste tests, when I could afford it, there was no structural difference to the grain of the meat between commercially frozen and fresh mature lamb.