North
05-13-2012, 10:19 PM
Here is a recipie from the bradley website, modified to wild sheep and prepared and enjoyed on Mother's Day. It is originally made for leg of lamb but I scrounged up my last three ram roasts and made this tasty treat for mom.
Ingredients
2.5 to 3 kg (5 to 6 lb) leg of Ram boned and tied. I used three nice hind quarter roasts that equaled about 6 lbs. I slathered them all in the paste then tied them into a bundle with butchers twine.
Paste
1 small onion peeled and halved
1 head of garlic peeled
45 ml (3 tbsp) fresh lemon juice
10 ml (2 tsp) lemon zest
30 ml (2 tbsp) paprika
5 ml (1 tsp) rosemary
10 ml (2 tsp) coarse salt
10 ml (2 tsp) coarse ground pepper
90 ml (6 tbsp) olive oil
To Serve
lemon wedges
Mint Sauce
Start by harvesting a delicious Ram from a mountain top
http://i1226.photobucket.com/albums/ee414/northyukon/P8260223.jpg
Debone leg and butcher up some nice roasts to obtain around 6 lbs of meat
Prepare the paste by combining all the paste ingredients except the oil in a food processor and process.
With the processor running, pour in the oil and continue processing until a paste forms.
Spread the paste generously on the ram.
Place the lamb in a plastic bag/wrap and refrigerate overnight. http://i1226.photobucket.com/albums/ee414/northyukon/photo-3.jpgRemove the lamb the next day and let stand for 45 minutes.
Smoking Method
Preheat your Bradley Smoker to between 105°C and 120°C (220°F and 250°F).
Place the lamb in the Bradley Smoker and using Special Blend flavor bisquettes smoke/cook until the lamb is medium/rare, approximately 30 minutes per pound. Use a meat thermometer to check. I found mine took about 4 hours of cooking with about 2.5 of smoke and the rest just the heat. If in doubt check with an accurate meat thermometer or slice it to make sure it does not get over done. 130F was about rare- medium rare on my thermomator
Remove lamb when done and let stand 10 minutes.http://i1226.photobucket.com/albums/ee414/northyukon/photo2.jpg
To Serve
Slice and serve with lemon wedges and mint sauce
http://i1226.photobucket.com/albums/ee414/northyukon/photo3.jpg
Enjoy!
Ingredients
2.5 to 3 kg (5 to 6 lb) leg of Ram boned and tied. I used three nice hind quarter roasts that equaled about 6 lbs. I slathered them all in the paste then tied them into a bundle with butchers twine.
Paste
1 small onion peeled and halved
1 head of garlic peeled
45 ml (3 tbsp) fresh lemon juice
10 ml (2 tsp) lemon zest
30 ml (2 tbsp) paprika
5 ml (1 tsp) rosemary
10 ml (2 tsp) coarse salt
10 ml (2 tsp) coarse ground pepper
90 ml (6 tbsp) olive oil
To Serve
lemon wedges
Mint Sauce
Start by harvesting a delicious Ram from a mountain top
http://i1226.photobucket.com/albums/ee414/northyukon/P8260223.jpg
Debone leg and butcher up some nice roasts to obtain around 6 lbs of meat
Prepare the paste by combining all the paste ingredients except the oil in a food processor and process.
With the processor running, pour in the oil and continue processing until a paste forms.
Spread the paste generously on the ram.
Place the lamb in a plastic bag/wrap and refrigerate overnight. http://i1226.photobucket.com/albums/ee414/northyukon/photo-3.jpgRemove the lamb the next day and let stand for 45 minutes.
Smoking Method
Preheat your Bradley Smoker to between 105°C and 120°C (220°F and 250°F).
Place the lamb in the Bradley Smoker and using Special Blend flavor bisquettes smoke/cook until the lamb is medium/rare, approximately 30 minutes per pound. Use a meat thermometer to check. I found mine took about 4 hours of cooking with about 2.5 of smoke and the rest just the heat. If in doubt check with an accurate meat thermometer or slice it to make sure it does not get over done. 130F was about rare- medium rare on my thermomator
Remove lamb when done and let stand 10 minutes.http://i1226.photobucket.com/albums/ee414/northyukon/photo2.jpg
To Serve
Slice and serve with lemon wedges and mint sauce
http://i1226.photobucket.com/albums/ee414/northyukon/photo3.jpg
Enjoy!