I missed you guys

[four20]

I haven't been around for a little while. You all know how life goes. I just wanted to say hello again everyone and will be sticking around again. I am hoping to do something with a leg of lamb this weekend. As I have never had lamb this will be interesting in my house. Again I thank you all for still being here and I look forward to looking at how each of us has progressed.

 

[TNJAKE]

Welcome back from Tennessee

 

[bauchjw]

Welcome back from Virginia! I know how it goes I’ve done the same! Looking forward to the Lamb!

 

[Brokenhandle]

Welcome back from Iowa!

Ryan

 

[DougE]

Welcome back from Kentucky!

 

[four20]

Welcome back from Virginia! I know how it goes I’ve done the same! Looking forward to the Lamb!

If you have any advise toss it now. I have never cooked lamb.

 

[bauchjw]

Hopefully sawhorseray will jump on. He did an amazing one a while back:

Spinning Boneless Lamb Leg

I've been buying these little 3.5 pound leg-o-lamb roasts from Sam's Club for awhile now, thought it would be nice to spin one on the Weber. Punched a half dozen cloves of garlic into it, sea salt and CBP Had the Weber set up with coal baskets on the side, a few briquettes and some oak...

www.smokingmeatforums.com

I have a love hate relationship with it!

 

[Gonna Smoke]

Welcome back...

 

[tbern]

welcome back aboard

 

[negolien]

/wave

 

[JLeonard]

Howdy!
Jim

 

[sawhorseray]

Welcome back to the club! Is your leg-o-lamb boneless or bone-in? Either way, if you don't have a rotisserie the way I've always done them is indirect on a Weber kettle, using the SnS makes it easy. Coals and wood splits for smoke, pull when the meat hits an IT of around 130º and let it rest for 15-20 minutes before carving, should get up to around 136º. I like my beef done about 10º less than that, lamb's a different animal, you'll have to find what's right for you. Be sure to punch the roast with some fresh garlic cloves, S&CBP, some folks like to wrap some rosemary around the meat while it's cooking. I like mint jelly on the table for lamb, personal taste, grew up with it. RAY

 

[912smoker]

Welcome back from SE GA!

Keith