Did a lamb leg roast

[BigRon108]

What’s up all. I saw the featured thread on smoked lamb leg gyros a while back and finally got the chance to do it today. And boy was it a good idea. Got a 5lb boneless lamb leg roast at Costco. This morning i cut the netting off, patted it dry and put a pretty basic rub on it. Kosher salt, pepper, onion powder, garlic powder, all spice, and an Italian herb blend which was rosemary, parsley and a few other things. I got the rub on and then used twine to tie it back up which I highly recommend. Got the pellet smoker fired up with pitboss Apple blend. Lamb went in at 11:40am with probes on both sides and one in front of it to monitor temp. I was very impressed with my pitboss temp today. It held 225 +/- 10 the whole time. 4 hours later we had an average temp of 140. Little high on the right and lower on the left. Since it was done quicker than I expected, I wrapped her up and put it in the cooler. Hour and a half later pulled it out and cut. Holy moly was it tender. Made gyros with pita, feta, tzatzki, the lamb thinly sliced and onions and tomatoes that we through in a pan with olive oil for a few minutes. Came out so awesome!

 

[jcam222]

That just might have been my lamb leg gyros, anyway you’re look fantastic!! You nailed that man!!

 

[BB-que]

What’s up all. I saw the featured thread on smoked lamb leg gyros a while back and finally got the chance to do it today. And boy was it a good idea. Got a 5lb boneless lamb leg roast at Costco. This morning i cut the netting off, patted it dry and put a pretty basic rub on it. Kosher salt, pepper, onion powder, garlic powder, all spice, and an Italian herb blend which was rosemary, parsley and a few other things. I got the rub on and then used twine to tie it back up which I highly recommend. Got the pellet smoker fired up with pitboss Apple blend. Lamb went in at 11:40am with probes on both sides and one in front of it to monitor temp. I was very impressed with my pitboss temp today. It held 225 +/- 10 the whole time. 4 hours later we had an average temp of 140. Little high on the right and lower on the left. Since it was done quicker than I expected, I wrapped her up and put it in the cooler. Hour and a half later pulled it out and cut. Holy moly was it tender. Made gyros with pita, feta, tzatzki, the lamb thinly sliced and onions and tomatoes that we through in a pan with olive oil for a few minutes. Came out so awesome! View attachment 435290

Well I know what my next cook is. Nice job