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Another Smoked Lamb For Easter - My First Try, with Q-View

post #1 of 9
Thread Starter 

Hi everyone,

 

First, thank you to all who helped with advice and suggestions. This forum is a great place, as always, to learn something new and get plenty of friendly advice.

 

My wife and I enjoy lamb, and it is something I have been wanting to smoke for some time. So, I figured Easter would be a great time to have a go at smoking lamb.

 

I picked up a half of leg, which had part of the leg bone in it. It was about 3 lbs., a great size for three people. The morning of the smoke I took the leg out of the butcher twine and rubbed it down with some EVOO (enough to cover each side), then rubbed it down with some rosemary (2 tsp) thyme (1.5 tsp), garlic (1 clove), salt (2 tsp), and pepper (1.5 tsp) (all measurements are per side and are approximate). I then wrapped the leg and let it rest on the counter for about 5 hours. I got the smoker up to temp (stayed dialed in around 240*, so I figured I would let it do it's thing), and used two small chunks of hickory and a few handfuls of cherry chips. (General smoking tip I learned, keep the wood away from the hot coals using minion method and let the smoker settle in before trying to cook - patience is required, but worth it since I handled temps pretty easily and had a nice clean burn during the smoke... this was a very successful smoke (I am not a pro, but this wasn't my first smoke by any means).)

 

After about two hours, the lamb was at an IT of roughly 140 - 145*.  After I pulled the lamb, I wrapped it in some foil, a couple of towels, and then put it in a cooler to hold until dinner. When I cut the lamb, I thought it had good color, was just done enough for my wife and I, was juicy, and was plenty flavorful. I will definitely be doing some lamb in the future.

 

Since I have never really used any thyme, rosemary, or garlic (other than powder) on any meats, I really enjoyed the way these smelled. It was a lot of fun working with new ingredients and a new piece of meat.

 

This was a pretty simple smoke, and a lot of fun. If there are any questions, I would be more than happy to help in any way I can.

 

Thanks for looking. Happy Easter!

 

AppleMark Just unwrapped

 

AppleMark Rubbed down

 

AppleMark Waiting to get wrapped

 

AppleMark Sitting in EVOO, waiting to get rubbed

 

AppleMark Rub (described above)

 

AppleMark From the store

 

 Sliced

 

 First cut

 

 Resting, soon to get wrapped and put in the cooler

 

 On the UDS

 

 Tried to show some clean, good looking smoke, but couldn't capture it

post #2 of 9

 The finished product looks good! But just wondering...~~ let it rest on the counter for about 5 hours.  Are you sure this was a good idea?

 

  Mike

post #3 of 9

That looks really good man!  :drool  I'm with Mike though - no way I'd let that sit on the counter for 5 hours before smoking it...

post #4 of 9
Thread Starter 

I am not sure if it was five hours. I rubbed it down before church, came home and read for a bit, then fired up the smoker. It was wrapped and coming to room temp. I don't see any harm in it. Feel fine today. Meat wasn't exposed or anything.

post #5 of 9

Wow, wow, wow! So many Easter lambs and they just all look delightful! Great job! Cheers! - Leah

post #6 of 9
Wow I can't believe you still had that beautiful red color after an I t of 140F and wrapping, looks awesome,! Great job! grilling_smilie.gif
post #7 of 9

Beautiful lamb, excellent job.

post #8 of 9
Looks great ! icon14.gif
post #9 of 9
Thread Starter 

Thanks for looking, everyone. I hope yous had a happy Easter weekend (or regular weekend if you don't celebrate).

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