Lamb leg and hindshank smoking tips

[Cefalk]

Hi.

I have a leg/hindshank of lamb around 2kg (4.4lbs) that im thinking of putting on my offset smoker.
What temperatur should i aim for on the smoker and is apple a good wood to use?
Never smoked lamb before so any tips would be great!

Thx Best regards
// Cefalk

 

[SmokinEdge]

Apple is a fantastic wood for lamb. I’d run a 250-ish pit temp and don’t let the IT of the lamb get over 140F unless you want pulled lamb then shoot for about 205F IT but nothing in between.

 

[smokinstubbs]

don’t let the IT of the lamb get over 140F unless you want pulled lamb then shoot for about 205F IT but nothing in between.

Why? I find lamb best done when it's about 170, but to each their own! You're right though that the more it's done the more it falls apart, but is that really a bad thing?

 

[SmokinEdge]

Why? I find lamb best done when it's about 170, but to each their own! You're right though that the more it's done the more it falls apart, but is that really a bad thing?

Like you said, to each their own. Lamb is always traditionally served med rare for most people. We used to roast them in a ground pit and always took them to pull temp. Personally I don’t like well done lamb (170) nor do anyone I know but doesn’t mean it’s a bad thing for you. If your happy I’m tickled.