kelvinator
New member
Okay so in the sample pack of wood I ordered from Maine Grilling Woods it comes with some Atlantic Olive wood. The site says it goes well with lamb. Either way I have been interested in trying to smoke a Leg of Lamb and I have a couple questions regarding doing so.
1)I think ideally I would like to smoke the Lamb to an IT lower than what I want the final product to be at which is 130-135 degrees and then sear it on the grill or in the oven to finish it off. So my question is should I go for grill or oven.
2) What IT should I pull the lamb from the smoker and start the sear?
3)How long should I sear it for?
4)Also what is a reverse sear?
5) How long should I let it rest for? Just curious to hear some peoples opinions. I saw some people say on the smokingmeatforum they let it rest for 2 hours which is ridiculous to me and I am quite positive meat does not need to rest that long. At least not leg of lamb.
1)I think ideally I would like to smoke the Lamb to an IT lower than what I want the final product to be at which is 130-135 degrees and then sear it on the grill or in the oven to finish it off. So my question is should I go for grill or oven.
2) What IT should I pull the lamb from the smoker and start the sear?
3)How long should I sear it for?
4)Also what is a reverse sear?
5) How long should I let it rest for? Just curious to hear some peoples opinions. I saw some people say on the smokingmeatforum they let it rest for 2 hours which is ridiculous to me and I am quite positive meat does not need to rest that long. At least not leg of lamb.