Leg of Lamb for Easter Dinner

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MileHighSmokerGirl

Smoking Fanatic
Original poster
Nov 29, 2019
386
1,053
Denver, CO
The year before's (2022) lamb smoke was ruined before a coal was ever lit. I went off and left the meat in the microwave for 3 days. :emoji_disappointed: $70 down the drain.

This time I didn't make that mistake.

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This is the recipe I am following today.

The coals have been lit and I'm just about to get underway here.

Fresh homemade cornbread and stove too green beans will accompany the lamb with a glass of Raspberry Wine from Arrington Vineyards. And cheesecake for dessert.

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Looks great Hanna, what are we shooting for on IT? Medium rare? Or pulled lamb? Either way lamb is my hands down favorite, some of my family not so much, and not real sure what’s wrong with them.

Waiting for the finish.
 
Looks great Hanna, what are we shooting for on IT? Medium rare? Or pulled lamb? Either way lamb is my hands down favorite, some of my family not so much, and not real sure what’s wrong with them.

Waiting for the finish.
I'm going for 140-145° - medium. Any more than that and it dries out. I'm not much of a medium rare eater.

No pulled lamb. Just slicing it up and serving it.
 
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Looks really good Hannah! Maybe start calling you an enabler too... now I'm gonna have to try some lamb. Know I ate some growing up but that was a long time ago.

Ryan

I liked the taste of the lamb at the Montana Rib & Chophouse back in Nov 2017 but the grease really put me off.

I was nervous trying this again today but it wasn't any more or less than a brisket.

The texture was similar to that of ham but with the similar taste of prime rib.
 
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