whole Lamb

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

boarcephus bbq team

Original poster
Feb 27, 2007
hey everyone,

sorry I have been off line for awhile but I am back with a question. I have 60 lb dressed lamb to smoke. Any suggestions? My plan is go at about 300 degrees for 4 to 6 hours with garlic, oil, rosemary, oregano rubbed down and basted every hour. What do you think? I am wide open.

Yeah....get my invite out sooner so I can plan better!!!

Just kidding.....sounds like you have a good start. My wife doesn't appreciate lamb so I don't get such wonderful opportunities as you do.

Enjoy and be sure to take plenty of pictures......
Sounds like your seasoning and temps. are pretty close to right. I would maybe consider bumping down to 275° and use 300° as an upper limit to help keep it good and moist. I also have a mustard sauce that I have used w/ lamb and enjoy. It is from the Legends of Texas Barbecue Cook Book. It is as follows:

Mustard Sauce for Lamb

½ C. Dijon Mustard
½ C. apple juice
2/3 C. molasses
2 tsp. salt
1 tsp. crushed garlic
1 tsp. ground black pepper

Combine all ingredients in a saucepan and stir over low heat until well combined. Serve immediately, or store in the fridge in a sealed container for up to 3 weeks. Reheat before serving.

This recipe makes about 2 cups of mustard sauce. Hope you give it a try and enjoy it!
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads