post #1 of 1
Thread Starter 

Last year my father and I attended a golf outing and they served deep fried leg of lamb. I do have a deep frier and have deep fried dozens of turkeys and chickens, but never lamb. I cant find anything on the internet as to how to cook lamb this way. Can anyone help as to how big a leg of lamb to use, how hot to heat oil, how long to cook per pound, leave bone in or take out, injection recipe, etc?