Lamb or Mutton on the Smoker?
- Thread starter Jays89YJ
- Start date
Arnold Rothstein
Well-known member
Fing love lamb
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Couple of recipes
www.virtualweberbullet.com
www.virtualweberbullet.com
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Boneless Leg Of Lamb - Roasted Garlic Jus - The Virtual Weber Bullet
Boneless leg of lamb, trimmed of fat, filled with a garlic/parsley paste, smoked in the Weber Smokey Mountain Cooker, and served with roasted garlic jus.
www.virtualweberbullet.com
Leg Of Lamb - Honey, Mustard, Garlic & Rosemary Marinated - The Virtual Weber Bullet
A semi-boneless leg of lamb, marinated in honey, Dijon mustard, garlic, rosemary, lemon zest & black pepper, and smoked in the Weber Smokey Mountain Cooker.
www.virtualweberbullet.com
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Can't stand the taste. That being said, I won a couple 1st and 2nd place ribbons for leg of lamb when I was doing BBQ competitions.
Marinades never did well (at least at the competitions). I rubbed mine with garlic paste, then a light coat of my basic rub.
Too much/too heavy of smoke makes it bitter. Steve/ABQ was right on target with the fruit wood suggestion. Apple is a good wood for that. Alder is another great lighter smoke. My winning one was done with guava wood. Other ribbon was using Alder.
Cook it as you would to get a rare/med-rare steak temperature (130-ish).
Marinades never did well (at least at the competitions). I rubbed mine with garlic paste, then a light coat of my basic rub.
Too much/too heavy of smoke makes it bitter. Steve/ABQ was right on target with the fruit wood suggestion. Apple is a good wood for that. Alder is another great lighter smoke. My winning one was done with guava wood. Other ribbon was using Alder.
Cook it as you would to get a rare/med-rare steak temperature (130-ish).
I don’t like lamb either.
For fruit wood I have: mulberry, apple, peach
Other than that I have: hickory, pecan
Over do it with smoke? I mean this thing rolls smoke of some sort the entire time because it’s cooking over wood charcoal. I usually throw on a handful or two of chips, usually a mix between two. Apple pecan, hickory peach, hickory pecan, mulberry pecan/hickory, etc.
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Other than that I have: hickory, pecan
Over do it with smoke? I mean this thing rolls smoke of some sort the entire time because it’s cooking over wood charcoal. I usually throw on a handful or two of chips, usually a mix between two. Apple pecan, hickory peach, hickory pecan, mulberry pecan/hickory, etc.
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Just don't use a smoke with a strong flavor. Fruit woods tend to have a lighter flavor, vs something like hickory or mesquite. Personally I'd go with the apple wood on the lamb.
Arnold Rothstein
Well-known member
I ate little meat except lamb for like six months. It was awesome.
wants to try the lamb this winter.
Test run...
Prep: butter, spices and herbs (pepper, salt, garlic, onion, paprika, sage, thyme, rosemary and nutmeg)...
Threw in a handful of apple wood chips - the boy threw in a handful as well. Smoked at 250°F for 3hrs 35mins until it hit 145°F internal temp. Rested until it hit 150°F and stopped rising.
Turned out nicely. Tastes great.
I want to try smoking one to 203°F because it’ll melt all of the fat just like pulled pork. Pulled lamb!
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Prep: butter, spices and herbs (pepper, salt, garlic, onion, paprika, sage, thyme, rosemary and nutmeg)...
Threw in a handful of apple wood chips - the boy threw in a handful as well. Smoked at 250°F for 3hrs 35mins until it hit 145°F internal temp. Rested until it hit 150°F and stopped rising.
Turned out nicely. Tastes great.
I want to try smoking one to 203°F because it’ll melt all of the fat just like pulled pork. Pulled lamb!
Sent from my iPhone using Tapatalk
Last edited:
No, my bad. Juan Fiddy.
