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Boneless Leg O' Lamb - Page 2

post #21 of 32

Solar,

Awesome! I've never smoked lamb but have roasted bone-in legs with a Big Easy and they came out great. The idea of smoking a boneless leg, stuffed with garlic, sounds perfect and I like the sound of your rub.

Now I need to smoke some lamb!

Thanks,

Scott

post #22 of 32

OOPS!!!

Oh, and Happy Anniversary! I hope you guys have many more...

post #23 of 32
Thread Starter 
Quote:
Originally Posted by teebob2000 View Post

Hi solar - I just picked up a boneless leg at Costco and had a few questions, hope you can remember some details??  It's my first lamb smoke.  I saw you used hickory, I was thinking based on some reading of using oak.  Have you done more legs after this one?

What temp did you smoke at?  What was your leg weight pre-smoke and about how long did take to get up to temp?  And did you rest it at all post-smoke?

Any help you can provide is appreciated!

Tom

I have done several legs of lamb. Oak will be fine. Usually between 225 - 250. They are usually in the 5 - 7lbs range. As for time, it takes as long as it takes. biggrin.gif Yes, I do let it rest for a bit.
post #24 of 32
Thread Starter 
Quote:
Originally Posted by sarnott View Post

OOPS!!!
Oh, and Happy Anniversary! I hope you guys have many more...

Thanks!
post #25 of 32
Quote:
Originally Posted by solaryellow View Post


I have done several legs of lamb. Oak will be fine. Usually between 225 - 250. They are usually in the 5 - 7lbs range. As for time, it takes as long as it takes. biggrin.gif Yes, I do let it rest for a bit.

 

Thanks.  I ask about the time because I'm trying to time a smoke for having friends over for dinner.  I've got a 5-pounder boneless so was trying to figure how much time I'd need, including a flexible resting time.

post #26 of 32
Thread Starter 
Quote:
Originally Posted by teebob2000 View Post

Quote:
Originally Posted by solaryellow View Post

I have done several legs of lamb. Oak will be fine. Usually between 225 - 250. They are usually in the 5 - 7lbs range. As for time, it takes as long as it takes. biggrin.gif Yes, I do let it rest for a bit.

Thanks.  I ask about the time because I'm trying to time a smoke for having friends over for dinner.  I've got a 5-pounder boneless so was trying to figure how much time I'd need, including a flexible resting time.

I would give yourself 6 - 7 hours to be safe.
post #27 of 32
Teebob, how did you make out? Can you report on your success with more detail? I'm very new so I need as much info I can get....?
post #28 of 32

Doing one this weekend.

 

What time and temps?

post #29 of 32
Johnnytex.. not sure if teebob is still getting on much since the post is a few months old.. but here is a boneless leg I did last Christmas. .
225* for about 3.5 hours and it was a beautiful med rare... yiu can check my thread for some pics if you would like

And howdy neighbor from up in Arlington!

http://www.smokingmeatforums.com/t/132759/christmas-leg-of-lamb-and-racks
post #30 of 32

This turn out very juicy and I am sure it's yummy too. 

post #31 of 32

HOLY WOW!!! Just logging onto this, so humor me, (still relatively new and finding my way around), but that lamb looked sensational! I too am a devout garlic muncher - both raw and stuffed into various treasures to grill or smoke - and, well, happy anniversary, and thank you for sharing this! Absolutely beautiful! Cheers! - Leah

post #32 of 32
Having grown up with both sheep and an apple orchard, in my opinion applewood and lamb go together like peanut butter and jelly. My son is not a fan of lamb, but the first time grilled with apple he couldn't tell right off what it was. Good stuff.
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