Cooking in The Weber

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GeeCee
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Joined: Thu Jul 15, 2010 5:22 pm
Location: Central Coast NSW

Cooking in The Weber

Post by GeeCee » Fri Dec 04, 2015 3:02 pm

A friend recently gave me a recipe which I would like to pass on:
A Boned shoulder of lamb
A tablespoon of fresh rosemary
A teaspoon of sea salt
A teaspoon of garlic
Grind these in a mortar and pestle and rub into lamb.

Place into a casserole dish and pour over 1/2 cup of water and 1/2 cup of red wine vinegar.
Cook at 180 deg for 2 hours.

The meat literally falls apart and is delicious. Use the juice to make gravy.

Because I want to cook this in a camp oven in my Weber Baby Q I am concerned about direct flame on to the camp oven as I don’t want to burn the meat. Should I use some kind of trivet as I am after convection heat and not direct flame.
How do others bake in the Weber.

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dieseltojo
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Location: Doveton vic

Re: Cooking in The Weber

Post by dieseltojo » Sat Dec 05, 2015 5:28 pm

Hi GeeCee,
I like a strip of foil and the trivet on top of that for a two hour cook up.
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