Smoked butterflied leg of lamb

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normanaj

Master of the Pit
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Feb 2, 2014
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Rhode Island
Not a huge one,about 3.5lbs if I remember correctly.

Spiced with fresh rosemary,thyme and mint.A little salt,pepper and minced garlic.Rolled,tied and the same seasoning on the outside.

Smoked in the MES at 235 with a tube of apple dust.Brought it up to an IT of 125 then removed and wrapped for an hour rest.Came out a perfect medium rare.

Sides were nothing more than smoked garlic mashed potatoes and fresh asparagus and of course native sweet corn.

Not a bragger but it was pretty damn good!
 

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Dude, With a plate that darn good looking I'd brag for you! Y'all gonna make me have to do some lamb with all these great looking posts.
Jim
 
Lamb is always special. This cook warms my heart and I consider this “family food” always a hit. Nice work and I really like over all. This from a former sheep/cattle rancher.
 
Thanks for all the kind words and likes.

The fresh herbs really made a difference. Definitely going to this again soon.
 
Amazing! We are growing our own lamb. We are big fans of the meat and they work on our land. We have a butcher dae in February for four to fill the freezer for the year and can't wait to post our results.
 
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