Smoking Leg Of Lamb

[dobba1988]

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

it was to die for Keith...that bark on the outside was the best ive ever managed to produce in terms of flavour. If you could buy it in a shop id be at least 40 stone now...or in a box.

[RobinC]

Looks really good. Smoked lamb is still on my to do list, thanks for posting

[Eddie]

This is a fantastic lamb dish that I've been using for anything but category at the pitmasters competition.
http://www.youtube.com/watch?v=evvoeqVyu_4
Well worth giving it a go.

Eddie

[Gary Morris]

RobinC I've always found that lamb takes less time to cook as opposed to pork, this may be due to the fact pork can carry parasites, so it's cooked through. (the shoulder will not be as thick as the leg) Can't remember how long you said for pork, but I'd probably knock off 15mins or so per lb. as an approximation of cooking time. Could you wrap it in foil after a certain amount of smoking time? Might keep it a bit more moist, or serve it with a sauce?
Anyway, I'm dribbling now, let us know how it goes. My nephew told me he had smoked lamb in Morrocco.

Gary

[keith157]

Good point Gary, in general lamb temps are very similar to steak for rare, medium and burnt

[slatts]

I've just posted a thread somewhere else asking about smoking a leg of lamb, after finding this post (I was running out the door when I posted and didn't have time to search) I am going out to buy some lamb.

Lamb is my favourite meat and i'm loving using my smoker so to me its a perfect match.

Was just thinking a bit of garlic powder, salt and pepper and maybe some brown sugar for a rub, maybe a little paprika in there aswell then low and slow with just a touch of cherry wood or hickory as mentioned already.

Would I be looking for an internal temp or just having to check it until it looks like my choice of doneness after a certain amount of time.

Thanks
Slatts

I'm going to get lamb now, either a shoulder or leg

[dobba1988]

I've just posted a thread somewhere else asking about smoking a leg of lamb, after finding this post (I was running out the door when I posted and didn't have time to search) I am going out to buy some lamb.

Lamb is my favourite meat and i'm loving using my smoker so to me its a perfect match.

Was just thinking a bit of garlic powder, salt and pepper and maybe some brown sugar for a rub, maybe a little paprika in there aswell then low and slow with just a touch of cherry wood or hickory as mentioned already.

Would I be looking for an internal temp or just having to check it until it looks like my choice of doneness after a certain amount of time.

Thanks
Slatts

I'm going to get lamb now, either a shoulder or leg

i got a leg of lamb slatts as it was cheaper at the time. like i said earlier in the post i cooked it for around four hours but i did butterfly the leg which im sure will have cut down the cooking time. I get it moist by sauce'n' every 40mins or so after the first hour. I used a nandos hot sauce...sounds wrong i know but it cave the meat an incredable bark and lovly sort of morrocan spice flavour. It really was some of the best 'Q' i have managed to produce.

looking forward to seeing your results

posted below are the photos from my cook i used hickory wood for my smoke.

This was towards the end of the cook...as you can tell from the temp i did wrap after this and return to the smoker for another 45mins...


...And this was my result!!!

[slatts]

Hi

I did a post on new to bbq advice etc, theres some photos on there, I was very happy with the results although I didn't get a bark and the dry rub was to peppery although edible and the meat was very juicy, even the wife liked it and she's not a lamb fan at all.

I'll definitely be doing more lamb on the smoker and might try the nandos sauce

Slatts

[RobinC]

Apologies for resurrecting an old thread.

Finally got round to smoking lamb. Well actually it was mutton as I had never tried mutton before and a friend of mine who is a sheep farmer had one of his 2 year sheep slaughtered. Used a shoulder and basically treated it like a pork shoulder. Can't tell you what temp I cooked it too as I didn't bother using a thermometer. Put it on the smoker (using just a few hunks of cherry wood) for about 4 hours before wrapping in foil with a little stock. Then basically cooked it until it was probe tender. Served it as Pulled Mutton. Was really pleased with the end results. Not in the slightest bit tough. Kids loved it. I was very light on the smoke and I think it could easily have taken more without it overpowering the flavour of the meat.

Definitely going to repeat this one.

[keith157]

RobinC sounds very nice, although according to my Welsh mate and his "collective (and all my relevant recipe books) it was Hoggit , it's Lamb up to 1 year Hoggit up to 2 and Mutton from 3 years upwards. The advantage of Hoggit over Lamb is that nit's nicely matured, the fat is firmer and mor unctuous, and it doesn't have the gamey flavour of Mutton. Oh and if he has any left I'll send you my address