smoked leg of lamb
smoked leg of lamb

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, smoked leg of lamb. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Place the lamb in your smoker. In a small bowl combine seasoning, rub all over leg of lamb. Add an additional pan with water in smoker to help keep moister in the smoker and the meat from drying out. Smoke lamb until the internal temp is at your desired temp.

smoked leg of lamb is one of the most popular of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. smoked leg of lamb is something which I have loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. You can have smoked leg of lamb using 3 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make smoked leg of lamb:
  1. Make ready 4 lb boneless leg of lamb
  2. Get 1/2 cup lamb rub see my recipe for lamb rub
  3. Make ready 1/4 cup rosemary oil see my recipe for rosemary oil

The smoking time will depend largely on the thickness of your cut. A leg of lamb is traditionally cooked as a roast at higher temperature, but that doesn't mean it cannot be cooked in a smoker. The bone-in lamb shoulder would be our usual go-to cut for low and slow style smoking due to it having more connective tissue and intramuscular fat than the leg. Whereas the shoulder lends itself to pulled lamb in a similar way to a pork butt, smoked lamb leg roast is begging to be cooked to a perfect medium rare/medium.

Steps to make smoked leg of lamb:
  1. Get your smoker hot get the water bowl filled smoked leg of lamb1. Rub rosemary oil all over leg
  2. Add lamb rub
  3. Set lamb into the center of the grill surface of smoker
  4. Keep adding wood as needed
  5. I got the leg to 160°F Fahrenheit in the center so juicy and tender
  6. Remove from grill I let sit 15 minutes removed the netting the crust came off leaving a moist leg of lamb
  7. carve and enjoy

The bone-in lamb shoulder would be our usual go-to cut for low and slow style smoking due to it having more connective tissue and intramuscular fat than the leg. Whereas the shoulder lends itself to pulled lamb in a similar way to a pork butt, smoked lamb leg roast is begging to be cooked to a perfect medium rare/medium. Lamb is hugely popular amongst the cuisines of all continents except North America, which is a damn tragedy. Apple, oak and hickory are great choices. Sprinkle the lamb herb rub evenly over the whole piece of meat.

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