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Leg Of Lamb

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wood River BBQ Team

  • Karma: 2
Best lamb I ever tasted was in Australia and New Orleans. I'm trying to duplicate it on my smoker.  It's a nice replacement for a Easter ham.

Lamb is hard to find in Tucson but Costco and Sprouts carry half cut legs of lamb. I started with a 2lbs piece. I removed the netting, rinsed in cold water and patted dry and then wrapped with butcher twine. The twine helps insure an even cook otherwise some parts of the lamb will get done faster. I seasoned the meat 4 hours before the cook with veggie oil, rosemary, minced garlic, sea salt, black pepper, red wine vinegar and I plugged in some garlic cloves. The amounts you use are your own preference -- be creative. An alternative is Penzeys Lamb Seasoning 

Remove the meat from the fridge 1 hour before the cook. I cook the meat with the fat cap down because the heat source comes from below on a Lang and the fat cap protects the meat. Surface fat does not make the meat moister and does not penetrate the meat. In fact, if I cook it fat cap up, the fat just runs off and takes the seasoning with it. I don't bother seasoning  the fat cap because seasoning won't penetrate. I could remove the cap but I prefer to use it as a heat shield.

The smoker temperature is in the 250* - 275* range. I use lump charcoal and cherry/apple chunks for smoke flavor. Hickory or oak is too harsh. The meat is cooked over a water pan with a small amount of red wine (Merlot). I use a water pan on most cooks. The water pan adds humidity to the cook chamber and keeps the meat from drying. It also stabilizes and levels off temperature flucuations. Most importantly, water vpors condense on the meat and make it "stickey". Smoke loves that condition and adheres to the meat. I don't add smoke after 145* internal because the meat pores close at that temperature.  

I mop the meat every 45 minutes or when it looks dry. The mop is red wine vinegar, veggie oil, sea salt, black pepper, chopped rosemary, thyme & minced garlic. -- be creative with amounts. An alternative is Penzeys Lamb Seasoning.

I'm looking for an internal temperature of 138* to 140* (med rare to med) using a digital thermometer. Cook time is about 2.5 hours.

At the end of the cook, I let the meat rest about 15 minutes and slice it across the grain.

Serve with garlic mashed potatoes, gravy and corn --you'll think you were eating in a restaurant in Sydney, Australia!! 

 
#1 - February 22, 2017, 01:42:35 pm

Yeller

  • Karma: 1
Nice, I saw LoL at Sprouts I was planning on braising the lamb in my new Viking pan. Same with m potatoes and asparagus
#2 - February 25, 2017, 06:40:32 am
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