I have CS model #55. I need some help. My first time with lamb. I need suggestions on time, temp,internal meat, temp setting,seasoning etc. Thanks, wildbillinne.
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Go to FIND at page top and input leg of lamb,all forums.
Should more than meet your needs.
Should more than meet your needs.
Wildbill, I start my legs of lamb with a thin coating of oil (vegetable or olive oil), then apply a generous amount of garlic salt and regular black pepper. I'll cut some garlic cloves (3-4 total cloves)into smaller pieces and cut slits into the lamb and push the cloves into the lamb. Put on center rack at 225 degrees till internal temp of 150-160 degrees if you like medium. ( I don't have my notes with me but I think it may take approx. 2-2 1/2 hours per lb). I like about 3-4 ozs of hickory. I don't think you'll be disappointed with the result. Keep notes for your next lamb if it's not exactly what you like, you can adjust for your next leg. Let us know how it comes out.
Generally I butterfly the leg of lamb and season the lamb with rosemary, thyme, garlic, salt and pepper. I use some rosemary and a bulb of garlic in the smoke box no wood. Smoke for about 2 hours until you reach the wellness that you prefer.