whole Lamb

Discussion in 'Lamb' started by boarcephus bbq team, Jun 20, 2007.

  1. 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.

  2. watery eyes

    watery eyes Smoking Fanatic OTBS Member

    Yeah....get my invite out sooner so I can plan better!!! [​IMG]

    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...... [​IMG]
  3. ultramag

    ultramag SMF Events Planning Committee

    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!

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