**** 6% Discount, Frozen, Spectacular Summer Cookout Combo Package; Lamb, Whole, Bone In, Hanging Weight: About 30+ Pound Average, $8.27 per Pound ****
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$248.00$264.00
- **** SPECTACULAR SUMMER COOKOUT COMBO PACKAGE ****
- $$$ BUY 2 COMBO PACKS OF $200 OR MORE, 30% DISCOUNT FROM STICKER PRICE $$$
- $$ QUALIFIES FOR 30% DISCOUNT WHEN ANOTHER $200+ COMBO PACK PURCHASED $$
- *** Special Order ***: Frozen, Whole (Hanging Weight), Lamb, Bone In: 30+ Pound Average Weight @ $8.27 per Pound ~ $248.00:
- *** Average Price per Pound Reduced from $8.80 to $8.27 ***
- Keep Whole Lamb Frozen for 20 Weeks for Maximum Quality from Processing Date or SELL BY DATE at -4° F to -22° F
- Cooking Method: Open Fire Pit- Dry Heat
- Cooking Instructions: Thaw at Room Temperature 60 – 120 Minutes, Depending on Weight
- Select a Hardwood Firewood (Apple, Almond, Cherry, Pecan, etc.)
- Lamb Absorbs Aromatic Smoke, so it will be Enhancing the Meat’s Flavor
- Easiest Solution for Fire Pit is dig Hole into Ground, 1 1/2 Feet Deep with Dirt Around Hole
- Another Type of Fire Pit, Rotisserie will Fit with Adequate Height above Ground
- Build a Roaring Fire in Pit & Keep Feeding Fire about 3 hours before Cooking
- Don’t Cook over Open Flames, a Deep Hot, Glowing Hardwood Ember Gives Off Intense Heat without Flame, which WILL Burn Your Lamb
- As Fire Dwindles during Cooking Process Accomplish 3 Things:
- 1st, Stir Embers with Poker to Oxygenate Ash Covered Wood Embers
- 2nd, Lower Rotisserie Spit to Bring Lamb Closer to Heat Source
- 3rd, Add Additional Starters Like Charcoal to Cook Lamb over 2 Hours, if NECESSARY
- Add Desired Herbs/ Spices/ Flavorings upon Whole Lamb as a Paste, Brushed on Carcass
- Heating for 40 Minutes until Tender Soft & Meat is Brown
- Heat to an Internal Temperature of 145° F, Medium Rare or Longer for Desired Doneness
- Remove from Open Fire Pit & Rest 10 Minutes before Serving for Tenderness Enjoyment
