British BBQ Society Forums

Grillstock are advertising 18hr Smoked Lamb for today...

Robin

Cant remember exactly how long i smoked for think it was around 9hrs, but yes have smoked leg and shoulder on the kettle before i got the wsm and both came out spanking..... best lamb i ever cooked

Made curry with the last one...link to post below
http://www.bbbqs.com/Forum/viewtopic.php?f=69&t=2555

Not much help i know but i loved it

derekmiller wrote:Grillstock are advertising 18hr Smoked Lamb for today...

Yes I noticed that. May email them for a cook guide

gazz_46 wrote:Robin

Cant remember exactly how long i smoked for think it was around 9hrs, but yes have smoked leg and shoulder on the kettle before i got the wsm and both came out spanking..... best lamb i ever cooked

Made curry with the last one...link to post below
http://www.bbbqs.com/Forum/viewtopic.php?f=69&t=2555

Not much help i know but i loved it

Cheers Gaz

This is the only recipe for smoked Lamb I could find, although it's butterflied then tied.

http://www.smoking-meat.com/march-28-20 ... -lamb#lamb

keith157 wrote:This is the only recipe for smoked Lamb I could find, although it's butterflied then tied.

http://www.smoking-meat.com/march-28-20 ... -lamb#lamb

If looking for smoked Lamb recipes, it might be better to search for smoked mutton as you'll get more results. Kentucky is famous for smoking mutton opposed to other meats so you'll find some interesting recipes this way.

Good point, it has a strong enough flavour to take the smoke, mild or otherwise

Hi,

Im a newbie but your thread caught my attention. My last smokeout of last year was a leg of lamb...i bought it because it was cheap in tesco at the time

anyways i really wasnt to sure what to do with it, so i done a little research. I found that its is more common than you may think.

What i decided on was to butterfly the leg, which dramatically reduced cooking time and mate the meat so juciy and moist. I stuff the lamb with fresh rosemary and just used a store bought lamb dry rub.

I fired up the smoker, i used hickory wood for my smoke. Placed the lamb onto the smoker and let it do its thanggg for 4-41/2 hours...

After this i smothered the lamb in nandos hot sauce (sounds rank i know) but it was just to add a bark and another level of flavour. I have to say it was lush. Really really tasty!

Im in work atm but if anyone wants to see the outcome i have photos on my mac at home.

I had a butterflied leg on the kettle last weekend, overnight marinade of chopped onion, 1/2 jar of easy coriander, the juice and zest of two lemons and 1/4 cup ofoil (rapeseed). Weber set up for indirect grilling with apple chips and cooked for 1 hour. Lovely colour and smokey flavour, nice an moist as well.

Keith

for anyone that was intersted this is what my leg of lamb looked like after the smoke

If it tasted as good as it looks I'ts what Peter Kay would call "A Taste Sensation"