Author Topic: Easter Lamb  (Read 2199 times)


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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.
Bob - Colorado Springs


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Re: Easter Lamb
« Reply #1 on: July 12, 2015, 11:16:22 AM »
WOW ..................that sure looks good .
[I[I .............


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Re: Easter Lamb
« Reply #2 on: July 12, 2015, 02:29:38 PM »
Spectacular, Bob!  Nice job, Sir!
Tony from NW Arkansas
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