British BBQ Society Forums

I've done a couple of legs of lamb, with classic rosemary and garlic but I might have to try Moroccan style at some point!

The missus made a shepherds pie with the leftovers that was absolutely amazing.

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Is that why Roast Chicken sometimes smells of farts?

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Never thought of that

Glad somebody has posted a lamb cook.
Big fan of lamb, but never really considered it a meat you would automatically think of placing on the smoker...this is a(nother) revelation!

Is there a tendency to cook it quicker and higher (edging towards 'rare') rather than slow & 225f so it eventually falls apart?

somapop wrote:Glad somebody has posted a lamb cook.
Big fan of lamb, but never really considered it a meat you would automatically think of placing on the smoker...this is a(nother) revelation!

Is there a tendency to cook it quicker and higher (edging towards 'rare') rather than slow & 225f so it eventually falls apart?

I've always cooked lamb low n slow until the internal temp I'm aiming for, I might give it a blast over hot coals for a few minutes afterwards if I want to crisp up the outside.

When cooking joints of beef/lamb to a specific doneness I find low n slow better than higher temps, the meat will cook more evenly. Whereas cooking hot and fast the outside of the joint will be well done with only the centre being the correct internal temp.

bit of an impromptu buy from tesco 5 minutes ago.... leg of lamb are half price at the moment.

Going to keep it very simple tomorrow, smoke it for an hour then wrap it up with garlic and rosemary until its ready.

Cheers

Stew

'Normal' smoked Lamb turned out pretty good






Cheers

Stew

Good amount of smoke ring there.
How long did it take in total? Was it 'fall off the bone' cooked...I've a dozen rosemary plants that are always crying out to be added to lamb...definitely one to try.

Cheers.

somapop wrote:Good amount of smoke ring there.
How long did it take in total? Was it 'fall off the bone' cooked...I've a dozen rosemary plants that are always crying out to be added to lamb...definitely one to try.

Cheers.

Two good chunks of Hickory, smoked at 250f for 1 1/2 hours. I then foiled it up for another 2 1/2 hours at which point it hit temp. It wasn't fall off the bone tender but close enough ... the kids took thirds and it was soft enough for our 18 month old to enjoy. I threw some sprigs of Rosemary in with Hickory, the smoke smelt nice but the taste didn't transfer to the meat.

Cheers

Stew

Hello chaps, sounds all rather splendid. If you haven't given it a go may I be so bold as to offer up the whole shoulder of lamb?

Rubbed mine with a blend of black and red pepper, ground cumin and coriander, salt and a little Mexican oregano. twas then cooked for about 8 hours over cherry wood at around 250f Proper fell apart and served with salad in wraps was proper good even if I say so myself........

Cheers
Tiny