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Easter Lamb
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Topic: Easter Lamb (Read 3330 times)
BedouinBob
Hero Member
Posts: 1276
Let's Smoke Meat!
Easter Lamb
«
on:
July 12, 2015, 10:02:03 AM »
I had a leg of lamb that I decided not to use for Easter. So this weekend I took that 7 lb roast and slivered a bunch I of garlic and inserted it into slits on the let. Spread olive oil on and added rosemary and thyme and Wild Bill's Garlic Pepper. Wrapped it in plastic overnight in the frig. Smoked it at 225 with a 6 oz mix of hickory and oak. It took about 3.5 hrs to reach 140 which is a little higher than I want but my wife likes her meat closer to medium than rare. Then a 500 deg oven for 15 min to reverse sear. The result was fantastic! Really juicy and tender. If I changed anything at I would reduce the wood to 4 oz.
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Bob - Colorado Springs
NRA & USN
OFFSHORE GINGER
Sr. Member
Posts: 214
Re: Easter Lamb
«
Reply #1 on:
July 12, 2015, 11:16:22 AM »
WOW ..................that sure looks good .
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DivotMaker
Hero Member
Posts: 10988
Model 1, 2D conversion, and 3D!
Re: Easter Lamb
«
Reply #2 on:
July 12, 2015, 02:29:38 PM »
Spectacular, Bob! Nice job, Sir!
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Tony from NW Arkansas
"Official Smokin-It Test Pilot"
Smokin-It Model 1, 2D conversion, and 3D
Auber PID, NexGrill 896 6-burner, CharBroil Big Easy, Anova Precision Cooker w/WiFi
Wife, Son and One REALLY Big Dog!
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Easter Lamb