Leg Of Lamb
Had a Half Leg Of Lamb, removed bone and rubbed with Virgin Olive Oil, Rosemary, Mint, Lemon Zest, Salt, Pepper, Garlic Powder & Onion Poweder, refrigerated oven night,
Set Kamado oven at 105'C, with GMG Fruit mix Pellets.
Smoked for 3 Hours until IT 60'C, Medium.
Wrapped around in foil, then into a towel, rested for 1 1/2 hours.
Sliced and served.
Nice flavour, most the meat was soft and an easy eat, but fatty bits where very chewy, I prefer to butterfly it out and cook so out side has crispy bits and all fat has melted.
Smokin Monkey
http://www.smokingmeatforums.com/t/253497/the-smokin-monkey-cook-book
Had a Half Leg Of Lamb, removed bone and rubbed with Virgin Olive Oil, Rosemary, Mint, Lemon Zest, Salt, Pepper, Garlic Powder & Onion Poweder, refrigerated oven night,
Set Kamado oven at 105'C, with GMG Fruit mix Pellets.
Smoked for 3 Hours until IT 60'C, Medium.
Wrapped around in foil, then into a towel, rested for 1 1/2 hours.
Sliced and served.
Nice flavour, most the meat was soft and an easy eat, but fatty bits where very chewy, I prefer to butterfly it out and cook so out side has crispy bits and all fat has melted.
Smokin Monkey
http://www.smokingmeatforums.com/t/253497/the-smokin-monkey-cook-book
Last edited:
