“All credit has to go to your leg of lamb- the most exquisite meat I have truly ever tasted.”
“Yesterday I grilled a leg of lamb, deboned, on my Webber charcoal bbq. I pulled it showing 155 degrees internal, and stood it for 20 mins or so. The rare piece was wrapped and skewered inside the butterfly underneath it.
Marinaded 8 hrs with olive oil, garlic, dried oregano, fresh rosemary, fresh ground pepper and coarse sea salt. Grilled off-heat at about 425 deg maybe an hour and a half.
When I sliced it, it looked like something out of a foody magazine. Now, in all honesty, I’m pretty good on this grill, however, all credit has to go to your lamb- the most exquisite meat I have truly ever tasted. My son cut his with his fork. My English ma was speechless (that in itself says a lot). I could not believe how good this was, and what a treat it was to prepare and cook something so delicious at Christmas.
I look forward to many other dishes with your amazing lamb.”
– Paul, Kingston, ON, December, 2014