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La Caja China LAMB.

JB BANNISTER Apr 22, 2012 07:57 AM

Anyone do this? How long did it take and what do you rub on the lamb.

I have done one for a friend and it was over cooked in 42 minutes.

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  1. b
    BillHoo RE: JB BANNISTER Apr 25, 2012 08:17 AM

    Are you talking about a whole lamb or a leg of lamb?

    1 Reply
    1. re: BillHoo
      JB BANNISTER RE: BillHoo Apr 26, 2012 09:57 AM

      WHOLE Animals only. Ideas?

    2. porker RE: JB BANNISTER Apr 26, 2012 10:25 AM

      bookmark
      We're planning to make our own caja to do a lamb at a friend's house in the city. Looking forward to feedback.

      9 Replies
      1. re: porker
        JB BANNISTER RE: porker Apr 27, 2012 10:57 AM

        Just Buy a LCC. It will save you time and money.

        1. re: JB BANNISTER
          j
          Jeanne RE: JB BANNISTER Apr 27, 2012 01:30 PM

          I have been thinking about buying one for niece and her husband. The middle sized one. Care to elaborate on what you've cooked on yours? Thanks!

          1. re: Jeanne
            JB BANNISTER RE: Jeanne Apr 28, 2012 08:50 AM

            I would buy the larger one. You have room to do a little bigger pig and you will find it so easy that you will want to do 75lb pigs that would be 35 people. I cook 17 chickens at a time, 6 turkeys at a time and lambs. I also use the top pan on my mobile grill to steam oysters. I have found that grills are like boats, you tend to want a bigger one soon after buying it because you get good at handling it.

            1. re: JB BANNISTER
              j
              Jeanne RE: JB BANNISTER Apr 28, 2012 09:15 PM

              Thanks JB - the price difference is so little between the medium and the large I was wondering - definitely wanted something larger than the smallest one.

              So it doesn't matter if they want to cook a smaller amount of whatever meat they choose at times? Sounds like a stupid question, I know, but what I mean is that the whole grill doesn't have to be completely full of meat to use it properly?

              To Edit: So you have this one?

              La Caja China #2 Aluminum
              Up to 100 lbs Pig, 16-18 whole Chickens, 4-6 Turkeys, 8-10 Pork Ribs Slabs, 8-10 Pork Shoulders or any other type of meat or fish

              This is the one I was thinking about - which is only $30 cheaper - not much difference.

              La Caja China #1 Aluminum
              Roast up to a 70 lbs Pig, 16-18 whole Chickens, 4-6 Turkeys, 8-10 Pork Ribs Slabs, 8-10 Pork Shoulders or any other type of meat or fish.

              Thanks! Could use some advice!

              1. re: Jeanne
                JB BANNISTER RE: Jeanne Apr 29, 2012 06:46 AM

                That is correct. You can cook a small pig, just one or two butts, or one turkey. It does not take up anymore room.

              2. re: JB BANNISTER
                l
                LUV_TO_EAT RE: JB BANNISTER Apr 29, 2012 05:35 PM

                Curious how long it takes to cook a 75 pound pig and how much charcoal you go thru?

                1. re: LUV_TO_EAT
                  JB BANNISTER RE: LUV_TO_EAT Apr 29, 2012 05:44 PM

                  Instructions are at lacajachina.com I normally cook them in 3hours and 40 minutes. 75 lbs is the largest pig I will do in my LCC.

                  1. re: JB BANNISTER
                    porker RE: JB BANNISTER Apr 30, 2012 05:17 AM

                    Wheres all the lamba china people?

            2. re: JB BANNISTER
              porker RE: JB BANNISTER Apr 27, 2012 02:09 PM

              I know, buying one is cheaper, time, etc etc.
              Its more of a social/interest thing to build the beast.

          2. j
            JudiAU RE: JB BANNISTER Apr 30, 2012 11:51 AM

            Yes, we've done it an wouldn't probably do it again. lamb is far, far less forgiving than pork and thus a lot of tends to get overcooked even with anxious management.

            1. p
              pperkins RE: JB BANNISTER May 15, 2012 02:22 PM

              JB, I've done a number of whole lambs (and just about everything else, lol) in La Caja China, and there are several recipes for lambs in my cookbooks. Is it okay to post a full recipe here? (some folks have funny rules about that sort of thing.)

              If so, I have a fantastic Moroccan-spiced lamb-in-the-box recipe that I got from a local Moroccan chef, that I'd be happy to share with everyone. Lemme know!

              -Perry

              Perry P Perkins
              Author
              La Caja China Cooking
              La Caja China World
              La Caja China SMOKE (coming soon)

              5 Replies
              1. re: pperkins
                The Chowhound Team RE: pperkins May 15, 2012 07:09 PM

                It's fine to post the recipe here. You can read our Etiquette for Bloggers and Other Journalists ( http://www.chowhound.com/topics/36760... ), which are the rules that apply most closely to authors, as well, for more info.

                1. re: pperkins
                  JB BANNISTER RE: pperkins May 22, 2012 05:08 PM

                  Did an great job this week. I used the #2 for the lamb and a Brand new commercial one for a pig. The SP300 is the bomb. I am really looking forward to using it more. We ended up with 3 lambs and 4 goats and 3 pigs (1 in the LCC). I would love a HUGE model as I think the LLAMA will be a staple from now on and the body looks perfect for LCC cooking.

                  1. re: JB BANNISTER
                    porker RE: JB BANNISTER May 23, 2012 06:44 AM

                    JB, can you give a few details on the lamb in the LCC? Specifically the dressed weight and length of time to cook. Did you use a probe thermometer to determine doneness?
                    I realize theres plenty of variables, but I'm looking for ballpark guidelines only.
                    Thanks.
                    We did a coupla small pigs last week, but looking forward to doing lamb a la LCC in an urban setting with friends.

                     
                     
                    1. re: porker
                      JB BANNISTER RE: porker May 23, 2012 07:02 AM

                      I don't remember the weight but probably around 40 lbs. I think it took about 1.5 hours.

                  2. re: pperkins
                    d
                    deuxcv RE: pperkins May 16, 2014 02:03 PM

                    would love the moroccan lamb recipe

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