1st Leg o Lamb. OMG!!!!

[johnswa]

I love lamb.  I'm pretty much the only person in my immediate family that loves lamb, but I couldn't pass up the price of a nice leg of lamb at my local sprouts store.  I wish I had taken before and after pics, but the after says it all.  My rub was a simple garlic powder/onion powder/dash of cayun powder/dash of black pepper/kosher salt  rubbed on after a bath in evoo.  It was just absolutely amazing!  I smoked it in my MES to 148 deg at 230 and I was worried that I had over smoked it, but it was absolutely awesome!  I used my Amazn with cherry dust and I have to say that cherry is the only wood I will smoke lamb with ever again!  Amazingly delicious and my wife whom doesn't really like lamb said it was really tasty if you can believe it!

Here's a couple of pics of our amazing dinner tonight!  Again, I'm sorry for not having a before and after shot.

Sorry for not posting the smathering of mint jelly on the beautiful lamb for the coup de gras!  Hope you enjoy!

 

[Fife]

 

[johnswa]

Thanks, Fife!  I thought that I over cooked it, but I wrapped in two layers of HD foil and wrapped it in towels and set it in a cooler until my wife grilled some chicken for the "antilamb" folks.  It turned out amazingly medium rare and fork tender!  Not my last leg o lamb for sure!

 

[johnswa]

Forgot about the thyme and the obvious rosemary.  Two unmistakable additions to the rub.

 

[les3176]

Looks good! I have always wanted to try lamb....someday.

 

[biaviian]

I've been looking for a leg of lamb and can only find boneless. If I'm doing boneless I'm doing it in the oven. This has given me more motivation to drive to the neighboring town (30 miles away) to see if they have a leg of lamb I can grab.

 

[roller]

Looks good I have never tried Lamb. Up to what weight animal do they consider lamb? When I think of Lamb I think of a small animal and some of those legs look pretty big.

 

[biaviian]

No size just under 12 months. There is also something with their permanent teeth. I forget that portion of it. Well, that was the definition when I was in Australia. I assume they are the same everywhere but I could be wrong.

I just looked it up and there is no regulation in size, teeth, or age in the US. It just has to be of ovine heritage.

 

[thebarbequeen]

That looks great! thanks for sharing.   Cheers! 

 

[meateater]

That looks great, I love me some lamb. 

 

[johnswa]

I've been looking for a leg of lamb and can only find boneless. If I'm doing boneless I'm doing it in the oven. This has given me more motivation to drive to the neighboring town (30 miles away) to see if they have a leg of lamb I can grab.

This was a boneless less than 4 lb Leg o lamb.  Don't limit yourself to the oven.  This was absolutely spectacular!!!
 

 

[biaviian]

Did you remove the netting or kept it all netted while smoking? Not sure why but I've always passed-up smoking a boneless. I may have to give it a show this week.

 

[uncle_lar]

beautiful! I have always smoked mine with apple, but now Im going to try cherry. going to do one on Saturday

 

[SmokinAl]

Your lamb looks delicious! Eat lamb chops all the time, never tried a leg of lamb, but after seeing yours I'm going to put that on the todo list. Thanks for sharing.

 

[johnswa]

Did you remove the netting or kept it all netted while smoking? Not sure why but I've always passed-up smoking a boneless. I may have to give it a show this week.

No netting.  Just smoked whole on the rack.

 

[venture]

With only two in the household, we bone out legs and smoke smaller chunks all the time.  Turns out great if handled carefully. Also makes great kabobs!

Good luck and good smoking!

 

[rbranstner]

Looks great. Smoked Lamb is  amazing.

 

[fpnmf]

Looks awesome!!

  Craig

 

[beer-b-q]

Not much of a lamb man but it does look Great...

 

[johnswa]

Sprouts had another nice fresh leg o lamb that I couldn't pass up.  After my experiment with prime rib roast, it's back to my lovely lamb in beautiful cherry smoke!