Smoked Bone-In Leg of Lamb (Whole)

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Wine Country John

Newbie
Original poster
Aug 6, 2023
6
19
I had an itch last week after setting up my garden to smoke a leg of lamb. This past Saturday I finally got around to it. First time I ever smoked lamb - let alone a whole leg.

I just did a simple salt, pepper, and garlic powder rub on the leg. I went through my wood options and saw I had some pecan left over from my Christmas prime rib.

I fired up the kamado joe and targeted 235-250. At around 160 I boat wrapped it and let it go until 205-ish... or that was what I was hoping.

Oddly enough - both of my temperature probes malfunctioned! I had to go old school and go by feel. It took a total of 12.5 hours for a 9.5# leg, but it finally finished at around 10:45 pm. I let it rest and brought it out tonight for dinner.
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The next time I attempt this I'm going to try injecting it. Either with tallow or clarified butter. Either way the fat will be infused with rosemary and garlic.
 
The next time I attempt this I'm going to try injecting it. Either with tallow or clarified butter. Either way the fat will be infused with rosemary and garlic.
I bought a larding needle just for this type of thing. I haven’t used it yet but it’s on my list. This allows you to insert fat into a piece of meat, it’s been around for centuries.
 
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