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Smoked Leg of Hogget

post #1 of 14
Thread Starter 

A few months ago I put an ad up on the local craigslist, looking to buy an older lamb for butcher.  I was tired of buying scrawny little lambs.  I ended up getting one about 15 months old. 


Here is a pic of the little darling, before his visit to the abattoir and the freezer.


Anyway our cousins in England, Australia, and New Zealand call an older lamb hogget.  Hogget is a live domestic sheep between one and two years of age, or the meat from such an animal. Hogget meat tends to be of a darker red color than meat from a younger lamb and to have a slightly richer flavor.


I've been eating the chops and roasts out of the freezer, and its really good.  So for Easter Sunday I decided to smoke a bone-in leg. 


The leg weighs 10 pounds.



I made a rub of Cavender's Greek Seasoning, garlic, sea salt, and olive oil.



I smeared the rub all over the meat, wrapped it in foil and put it in the refrigerator to marinade all night.


In the morning at zero-dark-thirty I'll fire up the ol' Apex Apparatus Mark 1 Smoker and hang the leg in there, in a ham stocking.


More pics and details tomorrow.

Edited by TwinFallsID - 3/30/13 at 8:11pm
post #2 of 14

Good looking animal and sounds like a good plan can't wait to see the results. Have a great smoke

post #3 of 14
Yes it is hog get to us way down here. still popular in country areas but city folk want dainty little lamb. Yours on the hoof has a very English look,Suffolk or similar. There is a move here to bigger meatier breeds ,Dorpers the latest,mix of Dorset & Persian? breed came here via South Africa . Very broad across the back & heavy set. Tasty too.
post #4 of 14

Look at the legs on that....WOW...hubba hubba

post #5 of 14
Thread Starter 

The leg is stuffed into a ham stocking and is now hanging in the smoker.

Its set at 210F with cherry wood chips in the smoke box.


I inserted the probe thermometer, it reads 34F, so at least the meat thawed out and is ready to be smoked.

post #6 of 14
Thread Starter 

After a bit more than 4 hours, the probe shows 125F.  It should be up to 140F in another hour or two.

The color is looking good after four smokes of cherry chips.

post #7 of 14
Thread Starter 

I pulled it out when it reached 137F, wrapped it in foil and put it in a styrofoam cooler. 

I'll let it rest for about 45 minutes or so before carving.

post #8 of 14
Thread Starter 

The leg of hogget coasted up to 141F. 


Sliced at the shank end, it shows rare/med.rare meat:

It is very juicy, tasty and tender. 


The cherry woodsmoke is a good complement to the lamb flavor.


This was a good success!

post #9 of 14

drool.gif looks great

post #10 of 14

Looks awesome. Buying meat on the hoof always seems to taste better. 

post #11 of 14
Thread Starter 

I agree with that.  When I moved to Idaho I started buying animals instead of packaged meat.  Since I'm in an agricultural area, its easy to find a deal.  So far over the years, 1/2 elk (farm raised), 1/2 pig, 1/2 cow, 2 lambs and this hogget.  When there's room again in the freezer it will be time for another 1/2 pig or maybe a llama.

post #12 of 14

WOW, bee-EWE-tiful!  biggrin.gif  Looks AMAZING!!!

post #13 of 14

Very very nice!


post #14 of 14
How did this turn out?
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