Leg O’ Lamb

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SmokinEdge

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Jan 18, 2020
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Rolling a leg O lamb for pulled. It’s a small bone in. I injected with a mixture of apple juice, ACV, STPP, woorsy, salt and garlic. Mopping with a mixture of white wine (pinot Gris) lemon juice. Seasoned with Cavender’s Greek, garlic and rosemary.

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In just over 2 hours.
 
Looks like your on the right track Eric. I'll be waiting at the finish line.

Point for sure
Chris

BTW I like how they say semi-boneless. What is there a bunch of bone chips in the meat. A bone is a bone geeze.
 
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BTW I like how they say semi-boneless. What is there a bunch of bone chips in the meat. A bone is a bone geeze.
Not sure either. The bone runs all the way through to both ends. Maybe they remove the funny bone? Hahaa, oh wait, that would be in the front leg, yeah I got nothing then. Lol
 
I do a lot of lamb roasts Eric, smoked, on the Ronca spinner, even a couple sous vide. What temp do you take them to that makes the roast pullable? I'd bet it's wonderful. RAY
 
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I do a lot of lamb roasts Eric, smoked, on the Ronca spinner, even a couple sous vide. What temp do you take them to that makes the roast pullable? I'd bet it's wonderful. RAY
Thank you Ray, I wanted to spin this one real bad but wind gusts are 50mph today so not happening on the roto. Pellet pooper instead because it’s sheltered.

Just like beef I take these to about 200F IT, more of a probe tender than actual IT. I do inject the legs, the shoulders when I can find them don’t need injection but still benefit.
 
BTW I like how they say semi-boneless. What is there a bunch of bone chips in the meat. A bone is a bone geeze.

Not sure either. The bone runs all the way through to both ends. Maybe they remove the funny bone? Hahaa, oh wait, that would be in the front leg, yeah I got nothing then. Lol
They remove the aitchbone which is basically the hip bone. Still, it's either got a bone in it or it doesn't...
 
Nice! My weather altered dinner also, so off we go to pick up not a gorgeous looking leg o' lamb. Damn that looks tasty!!!
 
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Looks pretty darn good. I have to fess up, I've never eaten lamb( that I am aware of ) and my grandfather use to run a little over 100 head with his cattle
 
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