Lamb in the cold!

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.


Master of the Pit
Original poster
OTBS Member
★ Lifetime Premier ★
Feb 2, 2014
Rhode Island
Woke up to 12* this morning and its up to 18* now.

Going to throw a butterflied leg of a lamb into the MES in a couple of hours.Going to use pecan shell dust for smoke and will probably smoke the lamb at 265-270 to quicken the cook.

The lamb is seasoned with dried rosemary,basil,mint and dill from my garden.Also some minced garlic,salt/pepper and a pinch of marjoram.Rolled and tied and back into the fridge for a short nap.

Will post up pics of the finished cook later.


  • IMG_20240121_094846292.jpg
    96.7 KB · Views: 22
  • IMG_20240121_102944355.jpg
    96.4 KB · Views: 19
I'll bet it's going to be tasty! Made me go look in the freezer to see if I still had any. I must have run out of my on sale stash. I've got a olive mint tapenade that has some kind of lamb use in its future.
  • Like
Reactions: normanaj
Now that was some wholesome deliciousness! Perfect medium rare.

The side is a little of a guess. There's breaded then browned eggplant,all the other stuff on it was vac sealed in the freezer. It looks to be mushrooms of some type with peppers and tomatoes. The actual sauce is something tomato based. Anyways the eggplant was baked with it at 350 for a half hour. There was a little leftover broccoli too.


  • IMG_20240121_165956757.jpg
    52.4 KB · Views: 18
  • IMG_20240121_170304137.jpg
    64.9 KB · Views: 20
  • IMG_20240121_170404782_HDR.jpg
    106.6 KB · Views: 20 is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads