British BBQ Society Forums

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

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

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

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

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

sounds lovely, enjoy!!

Gary

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

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

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

Sent from my Nexus 7 using Tapatalk HD

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.