Smoked Bone-In Leg of Lamb (Whole)

[Wine Country John]

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.

 

[Redicans]

Looks like you nailed it!! Looks damn tasty to me!

 

[flatbroke]

Nice job. Looks great.

 

[SmokinEdge]

That lamb looks fantastic! I’d get western to get a plate. That’s nice work.

 

[WaterRat]

That looks great! Love the slicing on the board

 

[Gonna Smoke]

Love lamb and for your first time, I think you got that nailed down...

 

[Hockeydudde]

I've been wanting to smoke a leg to tinder. You're looks perfect!

 

[yankee2bbq]

Looks good!

 

[JLeonard]

Man thats a pretty leg you got there. I'd hit it twice!

Jim

 

[texomakid]

Wow that sure looks tasty

 

[Wine Country John]

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.

 

[sawhorseray]

Love lamb, I usually go with the little four pound boneless roasts, spin them on the Weber kettle. Your lamb looks fantastic, nice work! RAY

 

[SmokinEdge]

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.

 

[chilerelleno]

Oh hell Yeah!
That looks great... Yum!

Been ages since I did some lamb, that needs to change.

 

[DougE]

Fantastic job. I love lamb but rarely cook it and have never done a whole leg.

 

[chopsaw]

You nailed that . Nice work bud .