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Boneless leg of lamb

post #1 of 10
Thread Starter 

My son requested lamb for his 14th birthday. I picked up a 4 pound boneless leg from Sams. I did a light application of EVOO and Traegers Prime Rib Seasoning. I smoked it over pecan and apple at 230F.

 The internal temp hit 140F after 4 1/2 hours in the smoker. I then placed it on a very hot grill for 40 seconds on each side. After 15 minutes of rest I sliced and served it. Oh yeah :) Everyone was happy!! A success!

 

 

 

 


Edited by WLKWichita - 7/26/14 at 8:43pm
post #2 of 10
One word ! YUM !! icon14.gif
post #3 of 10
Quote:
Originally Posted by WaterinHoleBrew View Post

One word ! YUM !! icon14.gif

I love me some Lamb.....Mmmmm....I miss the basque raised lamb of southern Idaho.

post #4 of 10

Terrific looking lamb and kudos for cooking for your son. I love the time I spent with my dad.

 

Disco

post #5 of 10
Quote:
Originally Posted by timberjet View Post

Quote:
Originally Posted by WaterinHoleBrew View Post

One word ! YUM !! icon14.gif
I love me some Lamb.....Mmmmm....I miss the basque raised lamb of southern Idaho.

Lamb is always good.... You originally from S. Idaho ?
post #6 of 10
Quote:
Originally Posted by WaterinHoleBrew View Post


Lamb is always good.... You originally from S. Idaho ?

I lived in Ketchum for 10 years in the late 80s early 90s. Went to colorado for a few years and then another 10 years in West Magic and Bellevue. I was actually born in Dillon Mt.

post #7 of 10
Quote:
Originally Posted by timberjet View Post

Quote:
Originally Posted by WaterinHoleBrew View Post

Lamb is always good.... You originally from S. Idaho ?
I lived in Ketchum for 10 years in the late 80s early 90s. Went to colorado for a few years and then another 10 years in West Magic and Bellevue. I was actually born in Dillon Mt.

Very cool man.... Ya get back down this way, drop a line and we will fire up the TBS & crack a cold one !
post #8 of 10
I know SPOG, but what's EVOO?
post #9 of 10
Extra virgin olive oil
post #10 of 10
Quote:
Originally Posted by Welshrarebit View Post

Extra virgin olive oil

Ahh, makes sense. I'm doing a lamb leg tomorrow afternoon, I'll have to see what's in a prime rib seasoning.

Thanks!
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