Author Topic: Bone In Leg of Lamb  (Read 5265 times)


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Bone In Leg of Lamb
« on: July 21, 2019, 05:34:50 PM »
I apologize in advance for the lack of photos. This was supposed to be an experiment, but it turned out rather well. I wanted to get this down before I totally forgot how I did it. Thanks for letting me essentially use the forum as my personal smoking journal.😜

Had about a 9-10 lb bone-in leg of lamb from our 4-H Fair Auction.

Thawed it and brined it for just about 48 hrs.

-1/2 cup brown sugar, 1/2 cup kosher salt, granulated garlic, dried mint, dried rosemary, dried thyme, crushed dried bay leaf, whole peppercorns (eyeballed the spice mix)

Took out of brine, rinsed and chilled overnight.

Rub/paste made of: fresh mint (diced and crushed/muddled), minced garlic (crushed/muddled with the mint), dried rosemary, thyme, onion powder, chipotle mustard, soy sauce, maple syrup, and olive oil.

Used Sprecher Hard Ginger Beer in the water bath.

Smoked in my #2 with 2 chunks of maple at 225 until IT was 135. Took just over 3 hours. Meat was just starting to pull away from the bone. Pulled it and transferred to my gas grill that was preheated to ~500. Reverse sear ~3-4 min per side.

Wrapped in foil and rested until IT carried over to 145 (peaked at 147).

Turned out nice medium-rare; even the more done outer areas were still moist. Very nice pink closer to the bone.

Just hope I can replicate the results—if not improve—for next time. Then I will hopefully remember to get photos!


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Re: Bone In Leg of Lamb
« Reply #1 on: July 21, 2019, 10:47:41 PM »
Thanks for sharing. I’ll have to look into smoking lamb. I’ve never prepared lamb before, even though I really like it.

This gives me another option. So thanks!
Jeremy in NM
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Re: Bone In Leg of Lamb
« Reply #2 on: July 30, 2019, 07:44:11 PM »
Thanks for sharing.  Been planning to smoke some lamb for a while.
Dale from NE Texas--USMC Retired--Living in Havre de Grace, Maryland.  SE#2 with Auber

old sarge

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Re: Bone In Leg of Lamb
« Reply #3 on: July 30, 2019, 07:57:23 PM »
Lamb is a very versatile meat.  Congratulations!
David from Arizona
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