A few months ago I put an ad up on the local craigslist, looking to buy an older lamb for butcher. I was tired of buying scrawny little lambs. I ended up getting one about 15 months old.
Here is a pic of the little darling, before his visit to the abattoir and the freezer.
Anyway our cousins in England, Australia, and New Zealand call an older lamb hogget. Hogget is a live domestic sheep between one and two years of age, or the meat from such an animal. Hogget meat tends to be of a darker red color than meat from a younger lamb and to have a slightly richer flavor.
I've been eating the chops and roasts out of the freezer, and its really good. So for Easter Sunday I decided to smoke a bone-in leg.
The leg weighs 10 pounds.
...
...
I made a rub of Cavender's Greek Seasoning, garlic, sea salt, and olive oil.
I smeared the rub all over the meat, wrapped it in foil and put it in the refrigerator to marinade all night.
In the morning at zero-dark-thirty I'll fire up the ol' Apex Apparatus Mark 1 Smoker and hang the leg in there, in a ham stocking.
More pics and details tomorrow.
Here is a pic of the little darling, before his visit to the abattoir and the freezer.
Anyway our cousins in England, Australia, and New Zealand call an older lamb hogget. Hogget is a live domestic sheep between one and two years of age, or the meat from such an animal. Hogget meat tends to be of a darker red color than meat from a younger lamb and to have a slightly richer flavor.
I've been eating the chops and roasts out of the freezer, and its really good. So for Easter Sunday I decided to smoke a bone-in leg.
The leg weighs 10 pounds.
...
...
I made a rub of Cavender's Greek Seasoning, garlic, sea salt, and olive oil.
I smeared the rub all over the meat, wrapped it in foil and put it in the refrigerator to marinade all night.
In the morning at zero-dark-thirty I'll fire up the ol' Apex Apparatus Mark 1 Smoker and hang the leg in there, in a ham stocking.
More pics and details tomorrow.
Last edited:
