Leg Of Lamb

Discussion in 'General Discussion' started by smokin monkey, May 31, 2015.

  1. smokin monkey

    smokin monkey Master of the Pit Group Lead OTBS Member SMF Premier Member

    Leg Of Lamb

    Had a Half Leg Of Lamb, removed bone and rubbed with Virgin Olive Oil, Rosemary, Mint, Lemon Zest, Salt, Pepper, Garlic Powder & Onion Poweder, refrigerated oven night,


    Set Kamado oven at 105'C, with GMG Fruit mix Pellets.

    Smoked for 3 Hours until IT 60'C, Medium.


    Wrapped around in foil, then into a towel, rested for 1 1/2 hours.

    Sliced and served.


    Nice flavour, most the meat was soft and an easy eat, but fatty bits where very chewy, I prefer to butterfly it out and cook so out side has crispy bits and all fat has melted.

    Smokin Monkey

    http://www.smokingmeatforums.com/t/253497/the-smokin-monkey-cook-book
     
    Last edited: Oct 29, 2016
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    It looks good I don't think I've ever eaten lamb
     
  3. Looks amazing. Ive had lamb once and it was delicious. Hoping to try it again soon
     

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