Easter Hasty Bake Bone in Lamb Leg

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• soonersmokering
• Apr 20, 2014

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  That looks great man! Nice smoke 

Looks like some good chewin to me ! Thumbs Up

Looks mighty fine !

  Mike

Whats the minimum safe IT for lamb?

I thought it was 145?

COOKING SUGGESTIONS FOR MUTTON.

G'day mates, I have been intrigued by what I've been reading about smoking etc and would like to try it. Eventually I would like to build a permanent smoker to compliment an existing outside, wood fired pizza oven.

 I have been given a couple of legs of mutton (4-5 year old ram) and I am thinking of slow roasting them on a (gas) lidded barbecue with wood chips, as there is no oven where we are going to have a get together for my husbands 70th birthday in a few weeks time. Do you have any suggestions as to what flavourings etc I should use? Temperatures and cooking times? I am a newby to this site and would appreciate any advice you can give me. The sheep was grown on the natural pastures of King Island Tasmania (in the 'Roaring Forties') where the pastures were grown from the seeds of the 'straw' mattresses from the old wrecked sailing ships that were washed ashore over the last 150 years, and  it was gently dispatched in the paddock. The meat already seems to be quite tender and it will have been 'hung' for nearly a month by the time of cooking, as was recommended by a local from King Island. I look forward to your replies. Thanks, have a bonzer day.