Author Topic: Smoked Leg of Lamb today  (Read 2276 times)

McSev2010

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Smoked Leg of Lamb today
« on: October 05, 2013, 10:03:59 AM »
My first leg of lamb is in the smoker today - first ever. It's an organic bone in and was marinating in it's Greek rub all night (garlic, rosemary, salt, coarse black pepper, oregano a little onion power, marjoram.) Smoking with white oak,  til it's 160F since it's a bone in.

I don't know about you all, but what prompted me to do this is how Anthony Bourdain ends up with some Bedouin tribe in the desert and they grill/smoke a whole lamb.  If they can do it, can't I? :-)

Smokster

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Re: Smoked Leg of Lamb today
« Reply #1 on: October 05, 2013, 02:41:31 PM »
McSev, looking forward to pics of your results.  It really sounds like an interesting smoke.  How much wood are you using.
Tony from Toronto
Smokin It and Lovin It

McSev2010

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Re: Smoked Leg of Lamb today
« Reply #2 on: October 05, 2013, 04:34:43 PM »
I put 2 white oak "blocks" in when I started  (I'm not sure how to gauge "how much" this way) and then  about half way thru I  put in 2 more.

Pics shortly - it's under foils and towels resting.

McSev2010

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Re: Smoked Leg of Lamb today
« Reply #3 on: October 05, 2013, 04:46:23 PM »
Juicy, well seasoned, and husband is impressed.  Take that, Anthony Bourdain :-)