First of all this years lamb was easily the largest we've ever done, usually we get a 45lb young spring lamb from the market in Dearborn. This year however, the smallest we could obtain was 68lbs. Initially I was somewhat worried because the bigger the lamb the more it can taste like mutton (ie stronger flavoring) this is not so desireable. A smaller younger lamb does not have the strong aftertaste and generally cooks up nicely in 3 or 4 hours. The butcher assured my wife that this was a young spring lamb just a little bigger than she was expecting, he guaranteed that we would be satisifed with the end result of he would refund our money. Anyhow the lamb turned out great and everyone loved it!
On to the Pics!
Pic 1 Lamb on the Prep table:
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Pic 2 The Lamb Roasting Expert My Father In Law Mosses:
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Pic 3 Starting out Low and Slow:
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Pic 4 My Brother In Law Andy making sure that perfect results are obtained:
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Pic 4 Let the little guys do the work when possible:
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Pic 5 Almost ready to carve. The Pic is much darker than I expected. It started to rain and we needed to move the operation under the tent. I don't think i had the flash on for this pic. Don't worry It's golden brown and nice and crispy on the outside and medium rare and juicy on the inside Yum!
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Pic 6 What's left of 68 lbs of lamb after 45 hungry people devour the roasted goodness:
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BTW Cooking time for this monster was about 5 1/2 hours, more time for a little pre lamb lubrication
If you know what I mean (nudge nudge wink wink say no more).I didn't take quite as many pictures of the event as I would have liked to, I got into the Ouzo a little early that day and kinda forgot where I set my camera for a couple of hours.
I hope you all enjoy the pics, I surely enjoyed the time I spent taking them.
