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SMOKE LEG OF LAMB

 
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drpbbq



Joined: 24 Feb 2005
Posts: 5
Location: North Canton, OH

PostPosted: Tue Apr 05 05 9:59 am    Post subject: SMOKE LEG OF LAMB Reply with quote

WHAT IS THE BEST WAY TO SMOKE LEG OF LAMB Very Happy ??? HOW LONG AND TEMP...

THANKS,

DAN Rolling Eyes
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dholcomb1946
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Joined: 06 Feb 2005
Posts: 324
Location: Kingwood, Texas (Houston)

PostPosted: Wed Apr 06 05 4:59 am    Post subject: Leg of Lamb Reply with quote

I was wondering about this also.
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KIPPINE



Joined: 07 Apr 2005
Posts: 4

PostPosted: Fri Apr 08 05 12:04 am    Post subject: Reply with quote

I followed the recipe on the main page, it works great.
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dholcomb1946
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Joined: 06 Feb 2005
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Location: Kingwood, Texas (Houston)

PostPosted: Fri Apr 08 05 12:17 pm    Post subject: Leg Of Lamb Reply with quote

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
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PostPosted: Fri Apr 08 05 9:32 pm    Post subject: Reply with quote

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
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Joined: 05 Jun 2005
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PostPosted: Sun May 14 06 12:55 am    Post subject: crazy stuffed leg of lamb Reply with quote

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) Surprised
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?
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Michael B
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Joined: 31 Aug 2006
Posts: 789
Location: Amherst, New Hampshire

PostPosted: Wed Sep 06 06 11:51 am    Post subject: Re: crazy stuffed leg of lamb Reply with quote

dalaz wrote:
is this TOO MUCH for my mother in law for mothers day?

This can NOT be a legitimate question!
Mike
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Michael B
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Joined: 31 Aug 2006
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Location: Amherst, New Hampshire

PostPosted: Wed Sep 06 06 11:59 am    Post subject: Re: SMOKE LEG OF LAMB Reply with quote

drpbbq wrote:
WHAT IS THE BEST WAY TO SMOKE LEG OF LAMB


Easy Widers. Big ones! Wink

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
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JAllen
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Joined: 27 Oct 2010
Posts: 1675
Location: Bishkek

PostPosted: Sat Oct 08 11 7:46 pm    Post subject: Reply with quote

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.
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Painless
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Joined: 23 Aug 2013
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PostPosted: Tue Mar 25 14 4:31 pm    Post subject: Reply with quote

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.
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