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Ras-el-hanout boneless leg of lamb

post #1 of 5
Thread Starter 
Made my own ras-el-hanout spice mix. Rubbed the meat, tied it up, overnight in the fridge.
In the smoker set at 250F.


Couldn't take it out at 140F IT - more than half of my dinner companions would not have touched it.

Done in less than 3 hours. Very juicy even when done.




Thanks for looking.
post #2 of 5

Great stuff:439:,that ras el hanout is a wonderful mix for things like lamb.

I make my own as well although its scaled back a bit from some of the recipes you see.

post #3 of 5
Thread Starter 
Moikel,
You might like to know that this leg (and I assume the whole lamb it used to belong to) came all the way from your neck of woods.

Thank you for that Aussies.
post #4 of 5

Those are some mouthwatering pics! Mmm Mmm Mmmmmm!   :drool

post #5 of 5
Quote:
Originally Posted by atomicsmoke View Post

Moikel,
You might like to know that this leg (and I assume the whole lamb it used to belong to) came all the way from your neck of woods.

Thank you for that Aussies.
My late mother was from Orillia Ontario hell of a cook. She did great lamb come to think of it's he did great everything.
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