WHOLE LAMB ROAST
Most people cook a whole lamb only during special occasions simply because they find it challenging to cook it; well, not anymore. With La Caja China the roasting of a whole Lamb is straightforward by following the simple instructions.
25
min
prep
4
hours
cook
INGREDIENTS
Serving Size
2 servings per lb
Per 8 lbs. of lamb:
1 cup sour orange juice **
1 tablespoon oregano
1 tablespoon bay leaves
1 garlic bulb1 teaspoon cumin
3 teaspoon salt
4 oz. of water
4 oz. Pineapple juice (optional) secret ingredient in our Mojo Criollo
** You can replace the sour orange juice with the following mix;
6 oz. orange juice
2 oz. lemon juice
1 tablespoon oregano
1 tablespoon bay leaves
1 garlic bulb1 teaspoon cumin
3 teaspoon salt
4 oz. of water
4 oz. Pineapple juice (optional) secret ingredient in our Mojo Criollo
** You can replace the sour orange juice with the following mix;
6 oz. orange juice
2 oz. lemon juice
STEPS
- Apply the La Caja China Cuban Style Mojo Marinating Sauce and La Caja China Cuban Style Adobo Criollo dry rub to the meat. Marinate for a minimum of 12 hours.
- Secure the Lamb between the racks using the 4 S-Hooks
- Place Lamb inside the box Ribs down and cover the box with the Ash Pan and Charcoal Grid.
-
Add charcoal to the roasting box.
10 lbs. of charcoal for the Weekender
16 lbs. of charcoal for Model#1 Box
18 lbs. for Model#2 Box. - Once lit (20-25 minutes) spread the charcoal evenly over the charcoal grid.
- Cooking time starts right now.
- After one hour, open the box flip the Lamb over (ribs up), attach the probe of the wired meat into one of the rear legs of the Lamb, close the box.
-
Add charcoal every hour until you reach your desired temperature in the meat thermometer.
5 lbs. of charcoal for the Weekender
8 lbs. of charcoal for Model#1 Box
9 lbs. for Model#2 Box.
Lamb Meat Temperature: Rare 140, Medium Rare 145, Medium 160, Well Done 170
IMPORTANT: Do not open the box until you reach the desired temperature.