For Rivet & BBrock

[justpassingthru]

You have to try lamb, it’s fantastic! I rub them with evoo, pierce them with a knife and insert fresh garlic cut into slender pieces, sprinkle with salt, pepper and then fresh rosemary and thyme, wrap them in plastic wrap and leave them overnight on the bottom shelf in the fridge. On this one I had left over bacon from the fatties so I used it to make another weave and draped it over the lamb and held it in place with toothpicks, sorry I didn’t take any pics, I was in a hurry.

Here are some pics of previous smokes, …after the first one Mrs. JPT has asked me to smoke them quite often.

First time, leg of lamb, boneless veal shoulder and sweet potatoes, draped pork skin over lamb.



Smoked at 245° for 5 hours.



Tried ronp’s advice and put a juice pan underneath, leg of lamb and another veal shoulder.



This says it all.



I hope this will help you convince them, they are delicious!

Gene

 

[ronp]

Nice job, yum yum.

 

[rivet]

Hey Gene,

Thank you, Thank You, Thank you!

I knew they would look awesome and the way you prepped yours (minus the bacon) is usually how I prep mine, though sometimes we forgo the garlic in the slits.

It comes out excellent each time roasted in the oven and yours look fantastic!

Now I have visual proof that smoking a leg of lamb won't ruin it or add too much heavy smoke flavor. It's all in the application of wood.

I appreciate this pics, man!

 

[tasunkawitko]

outstanding! that lokos excellent and i am inspired to try a leg of lamb in my SnP!

thanks for psoting!

 

[fire it up]

Man Gene, it all looked good, and then that last picture. That looked amazing.
Lamb is soooooo expensive here and never on sale but man I would love to try that.
Points for such beauty.