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drpbbq
Joined: 24 Feb 2005 Posts: 5 Location: North Canton, OH
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Posted: Apr 05 2005 Post subject: SMOKE LEG OF LAMB |
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WHAT IS THE BEST WAY TO SMOKE LEG OF LAMB ??? HOW LONG AND TEMP...
THANKS,
DAN  |
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dholcomb1946 BBQ Fan

Joined: 06 Feb 2005 Posts: 324 Location: Kingwood, Texas (Houston)
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Posted: Apr 06 2005 Post subject: Leg of Lamb |
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I was wondering about this also. |
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KIPPINE
Joined: 07 Apr 2005 Posts: 4
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Posted: Apr 08 2005 Post subject: |
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I followed the recipe on the main page, it works great. |
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dholcomb1946 BBQ Fan

Joined: 06 Feb 2005 Posts: 324 Location: Kingwood, Texas (Houston)
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Posted: Apr 08 2005 Post subject: Leg Of Lamb |
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The recipe on the main page looks interesting. I'll give it a try.
I wonder if it would work at lower temps for longer time ?
Most of the leg of lamb I find around here is bone in & not in a net.
Lamb has a taste that has to be acquired, strange flavor to lots of folks. I love it occasionally. Seems most comes imported from New Zeland. |
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KIPPINE
Joined: 07 Apr 2005 Posts: 4
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Posted: Apr 08 2005 Post subject: |
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The one that I cooked was bone-in. I came out very tender and juicy. Serve it for easter and got everyone hooked. |
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dalaz Newbie

Joined: 05 Jun 2005 Posts: 31
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Posted: May 14 2006 Post subject: crazy stuffed leg of lamb |
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So, here it is. I'm back for the summer Q-in' season.
Here's the game plan. Make a stuffing:
--grilled corn
--grilled green onions
--grilled peppers (peal once done)
chop and combine with olive oil and that's the stuffing.
Then grill up some leg of lamb once stuff'd (similar to the front page) and we're good to go....
....but wait, make a yellow pepper seasoning on it by cooking 5-7 peppers (after roasting and pealing) and then add to it stock and demi glaze (home made of course)
Dont forget to season with some curry powder or even cumin + fresh herbs and then (in batches) take to the blender and puree. Once all is puree'd there's your sauce to pour over the leg of lamb once done.
eat with a glass of Oregon Pinot Noir and of course a salad, slaw, potatoes, whatever.
is this TOO MUCH for my mother in law for mothers day? It's between this and Q-in some 'ole fashion pork ribs. Let me know. Alternatively i could cook a stuffed chicken too. Thoughts? _________________ I am a BBQin' Ewok |
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Michael B BBQ Pro
Joined: 31 Aug 2006 Posts: 789 Location: Amherst, New Hampshire
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Posted: Sep 06 2006 Post subject: Re: crazy stuffed leg of lamb |
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dalaz wrote: | is this TOO MUCH for my mother in law for mothers day? |
This can NOT be a legitimate question!
Mike _________________ Michael B.
I have not yet begun to procrastinate! |
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Michael B BBQ Pro
Joined: 31 Aug 2006 Posts: 789 Location: Amherst, New Hampshire
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Posted: Sep 06 2006 Post subject: Re: SMOKE LEG OF LAMB |
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drpbbq wrote: | WHAT IS THE BEST WAY TO SMOKE LEG OF LAMB |
Easy Widers. Big ones!
I just posted how I cook a leg of lamb here:
http://www.thesmokering.com/forum/viewtopic.php?t=4217
Everyone I have served this to has liked it, even my mother-in-law who claims to dislike lamb.
Mike _________________ Michael B.
I have not yet begun to procrastinate! |
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JAllen BBQ Super Pro

Joined: 27 Oct 2010 Posts: 1675 Location: Bishkek
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Posted: Oct 08 2011 Post subject: |
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I smoke these every day.
Rub and smoke.
If I'm throwing them in with beef or pork, I smoke them at 230 to 170 internal. (I would cook them to a lower temp, but nobody here will eat pink meat.
If I'm cooking them with chickens, I'll cook at a temp up to 340 to 170 internal.
Both produce good results, but lamb doesn't take on the smoke flavor like pork or brisket.
Don't expect it to. _________________ Reverse flow Sterno can
Upright Zippo (modified)
200w horizontal GE bulb
blowtorch
Paul Mitchell hair dryer (swiped)
unashamed foam user |
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Painless BBQ Fan
Joined: 23 Aug 2013 Posts: 107
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Posted: Mar 25 2014 Post subject: |
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Being from New Zealand I smoke lamb often. Of all the meat I have smoked, lamb tastes the best. Lamb + smoke = money.
I rub it with a course salt anf fresh minced garlic. Smoke it at 275-300 until the colour looks good and the meat is tender enough to pull out. Be sure to rest and serve with a dark gravy or jus. _________________ Follow my Kiwi Cooker Build:
http://s997.photobucket.com/user/macjared/story/16815 |
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