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1st Leg o Lamb. OMG!!!! - Page 2

post #21 of 31

Looks great,I bet it tasted even better!! As far as the member asking about the size of a lamb, it does vary sometimes 60-75 lbs. I remember back in Texas after the county fairs and shows we would buy lambs and hogs from the 4H'ers and FFA kids that did'nt make the sale for market price and some of those wethers would weigh 120+ (on the hoof) and we never had a issue with flavor ,bonus was the chops were bigger than those little one's you find in the store.

post #22 of 31

Great looking lamb! I love love lamb when its done right but for the life of me I never thought about smoking it. Thats now on the list to do in the near future, Thanks for posting!

 

JJ

post #23 of 31

 

Plan to follow suit tomorrow... MES-40", cherry wood, boneless leg of lamb...   How long did it take to reach final temp?

 

post #24 of 31

about how much time did it take to reach temp?

post #25 of 31
Thread Starter 

Sorry for the late reply.  To be honest, I don't remember the exact time, but I believe it was at or just under 4 hours.  Good luck and enjoy.  To be safe, just monitor your meat probe on the MES and you will be golden!

post #26 of 31

Thanks, after looking at your post I'm hoping the wife can find one tommorrow

for easter [doubtful]. Was just wondering if I could get it smoked and served same day. 

post #27 of 31

Not a fan of lamb but that looks awesome good job.

post #28 of 31

Great stuff here!  It's been a while since I fired up the smoker.  Winter was brutal this year.  But I have a boneless leg of lamb to cook tomorrow.  This has convinced me the smoker is the best place for it.  :)

post #29 of 31
Thread Starter 
Quote:
Originally Posted by coco View Post

Great stuff here!  It's been a while since I fired up the smoker.  Winter was brutal this year.  But I have a boneless leg of lamb to cook tomorrow.  This has convinced me the smoker is the best place for it.  :)


You wont be disappointed!  Don't forget to post back with the results!  Happy Easter!

 

post #30 of 31

There is a lot of controversy over what lamb is in the U.S.  Actually most lamb here is sent to market at about 6 to 8 months of age.  It really isn't mutton like many people think.  If you ever get mutton, you will taste the difference!

 

Check out:

 

http://www.fsis.usda.gov/factsheets/Lamb_from_Farm_to_Table/index.asp#1

 

Good luck and good smoking!

post #31 of 31

Nice Job!!  I have a Sprouts 1/2 mile from my house but never thought to look at the meats there.  I just cooked a small rack of lamb for Easter dinner.  I thought about posting some pics but since it was cooked in the oven I decided not to.  Next time, I'll fire up the WSM!

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