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Sunday, August 29, 2010

Irish Leg O' Lamb

The myth that cowboys only eat "beef, bacon, beans, and biscuits" is blown away by this ranch developed cowboy tested (and approved recipe). Cowboys are as ominousness as a grizzly bear coming out of hibernation...and oh yeah, the origins of some of the recipes in The Gourmet Cowboy are true, but this one is definitely a lie. Enjoy!
Irish Leg O’ Lamb
You don’t have to be Irish to appreciate this delicacy, deep basted with Bailey’s Irish Cream. This recipe is dedicated to my Irish ancestors.
5 - 6 lb leg of lamb
2 cloves garlic
½ c Bailey’s Irish Cream
¼ c Orange Curacao
6 Tbl brown sugar
1 tsp mint extract
Preheat oven to 300. Brown roast. Slice garlic in half lengthwise, make 4 slices in leg and insert garlic. Inject liquor evenly into leg. Bake at 300 for 3 hours. When roast is done, combine Orange Curacao, mint extract and brown sugar, mixing well. Pour this mixture evenly over the lamb and light with a match. Serve after flame dies.
Serves 6.


  1. absolutely cannot wait to try this recipe! I may end up with a bunch of legless lambs!

  2. Then you are going to have to have to buy the book to see what to cook with the rest of them. No sense having legless lambs running around!

  3. buying it today!!!!!

  4. Thanks! Let me know how you like it!