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blopez34

Active member
One of my favourite tricks that I use when cooking lamb to get all of the flavour inside of the meat, is poking holes in the lamb and stuffing about 1/4 of a clove of garlic inside. Before putting the garlic in the lamb, I coat it in salt, pepper, and oregano. This makes sure that the garlic flavor goes throughout the whole lamb, and this is especially useful when cooking bigger chunks of meat such as the leg.
 
One of my favourite tricks that I use when cooking lamb to get all of the flavour inside of the meat, is poking holes in the lamb and stuffing about 1/4 of a clove of garlic inside. Before putting the garlic in the lamb, I coat it in salt, pepper, and oregano. This makes sure that the garlic flavor goes throughout the whole lamb, and this is especially useful when cooking bigger chunks of meat such as the leg.
This is such a great idea. My mother said that her family used to do that, but we somehow lost the tradition. We all love garlic, too.
 
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We are going to be marinating our lamb leg this year so this tip comes at a great time! I didn't think to do this with the garlic - it's an excellent tip.
 
Another tip that we are going to use is to prep the lamb (coating like you mention) the day before. We then pack it in ice and have it ready for the spit the next morning.

Here is the what the finished product looks like from a few years ago:

Why-Do-We-Roast-Lamb-at-Easter.jpeg
 
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