Leg O’ Lamb

[SmokinEdge]

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.

In just over 2 hours.

 

[Rafter H BBQ]

Looking good Eric… I have recently been exploring some Greek food/seasonings… tasty stuff! My love for gyros led me there…

That lamb is gonna be mighty tasty!

 

[SmokinEdge]

Looking good Eric… I have recently been exploring some Greek food/seasonings… tasty stuff! My love for gyros led me there…

That lamb is gonna be mighty tasty!

Thank you Justin. Give that Cavender’s a try, it’s delicious and great for gyro meat.

 

[gmc2003]

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.

 

[SmokinEdge]

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

 

[sawhorseray]

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

 

[Redicans]

That is looking really good!

 

[normanaj]

Nice!

Great minds think alike. Got a boneless butterflied leg on right now.

 

[SmokinEdge]

5 hours in and still stalled at 145F IT so we are going into a foil wrap to finish.

 

[SmokinEdge]

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.

 

[Gonna Smoke]

We love lamb, but never thought of taking it to the point of pulling. I'm in for this...

 

[Gonna Smoke]

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...

 

[mr_whipple]

Nice! My weather altered dinner also, so off we go to pick up not a gorgeous looking leg o' lamb. Damn that looks tasty!!!

 

[DougE]

Looks great so far and I'm drooling all over the plate I have ready for when it finishes.

 

[SmokinEdge]

Running at 7 hours and at 185 IT meat is still tight.

 

[jcam222]

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

Here is one I did Ray. Can't believe I didn't note the finish temp. I think it was in the 198F range. https://www.smokingmeatforums.com/threads/pulled-lamb-aussie-meal.301057/

 

[jcam222]

Looking good. I've got one leg left I found in the freezer last week. I really like it pulled.

 

[JLinza]

Lookin good, can't wait to see the end result.

 

[JLeonard]

Knife and fork ready! Looks good so far.

Jim

 

[Winterrider]

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