Pre-smoking and reheating a lamb roast?

[SmokinWolf90]

Hey y'all, with the Easter weekend approaching I've been put in charge of our main course for Sunday. We decided a smoked boneless lamb leg roast would be perfect for Easter. I've got a Masterbuilt 35B analog electric smoker that I've made a lamb roast in before that was a bit tricky because the inconsistent temp added a couple extra hours to the "low and slow" smoke. Keeping that in mind I've considered trying to pre-smoke the roast Saturday and slowly reheat it in the oven Sunday but since I've never attempted this with a lamb and I can't find any good articles on the topic I thought I'd see if anyone here had any suggestions or tips? Any help would be greatly appreciated! Thanks in advance!

 

[smokerjim]

How long is low and slow, being a boneless leg which has been compromised by removing the bone, I think I would want to get internal temp to safe temps which I believe is 140-145 with in 4 hours, so I would smoke it for a couple hours then move to oven to get internal up to temp. But that's me, I'm sure others will jump in.

 

[TexasMuskrat]

Yes you can do it but if not cured ensure it hits 140IT in 4 hrs then wrap and put in fridge pull out and heat to desired IT/tenderness. This should not hurt the flavor at all.

 

[normanaj]

Lamb is the one thing I've cooked/smoked more than any other meat.

Not a big fan of precooking and reheating whole cuts especially if the target is rare to med-rare.

What I would suggest is to go back and look at what you've done in the past and this should give you at least an approximate time on what it took to get to your finish temp.Owning a dual probe thermometer to monitor both chamber temp and food temp is a must in any case for success.

To get to rare/med-rare is not an all day event,start a little early if you're nervous about not making dinner time.If you you're approaching an internal temp of 110-115 and it's not dinner time pull it,wrap it in foil and then in towels and then into a cooler for a nice a rest while the wife makes the sides and you have a couple of cocktails.When dinner time is close unwrap it and throw it on the grill for a few minutes and you'll have nice hot wholesome med-rare deliciousness.

 

[SmokinEdge]

I agree with Norm. Especially if you are shooting for med rare/med doneness. It really should be cooked and eaten same day. Just remember that if you start plenty early and finish early there zero harm in a wrapped rest in a cooler until serving time. This is the best option for medium lamb. However if going for pull meat you can get away with cooking in advance and slowly reheating but I still would rather same day eating with lamb on a special occasion.