sixshot
Buckeye
While lamb isn't my first choice of meat I do occasionally buy a leg of lamb for the dutch oven just for a little change. Lamb thats been marinated overnight & not over cooked is very good & a 6-8 lb roast doesn't last long when the family is around.
There are many different marinates out there, you just have to work out whats best for your taste buds. I usally put some orange juice, white cooking wine, Johnny's seasoning, salt, pepper, rosemary & thyme in a large glass dish, rub the meat down good then place everything in a double plastic bag & put in the refrigerator overnight. Drain everything off the next day, brown the meat real good on all sides & place in my big, square dutch oven, I've had this oven over 20 years, my parents bought it for me & its seen a lot of roasts, lamb & chicken. I place the oven on charcoal with about 14-16 under & the same on the top & cook until pink, you don't want to over cook lamb, it just isn't good. This is the only time I use a cooking thermometer & I"m looking for about 135 degrees down in the middle of the roast. Remove & serve hot!
I also whipped up a bunch of dutch oven spuds, the tater farmers are digging like crazy right now & Idaho's famous russets are always welcome at my place. :wink: As always these are sprinkled with cheese, then the crisp bacon is dribbled over the melted cheese, as always.......jump back, here comes the stampede.
This is my large, square dutch oven, don't know if they are still available but mine is cherished.
Large oven full of taters.
Forgot to photo my wife's biscuits, maybe the best bisquits on the plantet.
Dick
There are many different marinates out there, you just have to work out whats best for your taste buds. I usally put some orange juice, white cooking wine, Johnny's seasoning, salt, pepper, rosemary & thyme in a large glass dish, rub the meat down good then place everything in a double plastic bag & put in the refrigerator overnight. Drain everything off the next day, brown the meat real good on all sides & place in my big, square dutch oven, I've had this oven over 20 years, my parents bought it for me & its seen a lot of roasts, lamb & chicken. I place the oven on charcoal with about 14-16 under & the same on the top & cook until pink, you don't want to over cook lamb, it just isn't good. This is the only time I use a cooking thermometer & I"m looking for about 135 degrees down in the middle of the roast. Remove & serve hot!
I also whipped up a bunch of dutch oven spuds, the tater farmers are digging like crazy right now & Idaho's famous russets are always welcome at my place. :wink: As always these are sprinkled with cheese, then the crisp bacon is dribbled over the melted cheese, as always.......jump back, here comes the stampede.

This is my large, square dutch oven, don't know if they are still available but mine is cherished.

Large oven full of taters.

Forgot to photo my wife's biscuits, maybe the best bisquits on the plantet.
Dick