Leg of lamb

[slatts]

Hi All

I see on youtube last night somebody doing a leg of lamb in a smoker, it was in an industrial kitchen and looked like an electric smoker.

Just wanted an idea of a decent rub if anybody has any experience of doing lamb, I love lamb.
Would it still be smoked between 225-250 and what internal temp am I looking for.
im not one for really pink in the middle I love it when its been slow cooked and just melts.

Think I might go and buy one now!!!!!

Thanks for any info

Slatts

[Gary Morris]

Hi Slatts
I was reading a post last night similar to yours, but for the life of me I can't remember the title! Try a search. They were debating the merits of rubs and whether you should or shouldn't. I would go with a strong flavour, possibly Asian / Morrocan / fruity to add, but it's down to what you prefere. Got to go now, I've started to dribble.

Gary

[slatts]

Hi Gary

Cheers I've just searched it and found a big post on leg of lamb.

I posted this just as I was going out the door and didn't have time to look on the forum.

Just started thinking about lamb and thought (hoped) there might be some answers when I got back so I could possibly do one today.
The wife isn't a fan of lamb so it'll all be for me, hopefully my 2 boys wouldn't like it either

[Gary Morris]

lol, nice one. You will have to let us know when you've tried it out, I quite fancy doing a leg of lamb once I'm up and running.

Gary

[slatts]

I brought a small leg of lamb, bone in but they cut the bone to get it in the packaging??? it's only about 3lb. I did cut off the limp bit of leg, only a small bit from the foot end!

I've rubbed it with black pepper, salt, garlic powder and brown sugar. I also covered it in Worchester sauce so the rub would stick better.

Its on the Pro Q Frontier now at 230 and have set the maverick for 150 internal temp.

I got the idea from YouTube, Kentucky-style barbeque lamb by the Culinary Institute of America although he did add a few more items in the dry rub.

Hopefully it'll be done before midnight

[Gary Morris]

sounds lovely, enjoy!!

Gary

[slatts]

I dont know how to upload photos from my phone!
I go to upload attachments but nothing comes up.
Im very pleased with the outcome, lovely moist lamb with a nice smoke ring the only thing wrong is to much pepper on the rub, think it could be toned down a bit.

Apart from that ive just eaten half of it and im supposed to be getting fit and eating properly

[slatts]

Well I hope you can see these, the wife has just got home and its the first bit of lamb she's ever liked

[zammo25]

Looks lush....how long did it take to cook??

Sent from my Nexus 7 using Tapatalk HD

[keith157]

The leg looks fantastic, personally I prefer shoulder for long slow cooking, bbq or oven, as it "pulls" nicely. So saying the last lamb I did was a butterflied leg.