And we had a Little Lamb....

Discussion in 'Lamb' started by smokin' dick, Sep 30, 2008.

  1. smokin' dick

    smokin' dick Smoking Fanatic

    Haven't had any Lamb for some time, saw this little 3 pounder in the case so here goes.
    A few garlic cloves inserted inside and then sprinkled with some lemon-pepper and garlic salt.

    After about an hour in the smoke.

    Sliced and on a plate with a smoked onion.

    Plate with some sugar snap peas. Tasty. Enjoy.
  2. werdwolf

    werdwolf Master of the Pit OTBS Member

    Looks good and nice Q VIEW. What kind of smoke did you use and what internal temperature did you take it to?
  3. smokin' dick

    smokin' dick Smoking Fanatic

    I used some Pear Wood for the smoke and Wicked Good Lump for the fuel.
    Internal temp was 138*, meant to take it off at 135*. Put in a cooler wrapped in foil for a couple hours while the ABTs were getting dressed for dinner in a little Hickory smoke.

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