Anyone smoked lamb? I need advice

Smoke and lamb work well together.

A very user friendly cut of lamb is the top round-processed from the leg. They weigh about 2 lbs and normally come in cry-o-vac. A butcher or chef connection should be able to find them.

Use a marinade of 1 part Balsamic vinegar, 4 parts olive oil, fresh chopped rosemary, garlic, kosher salt and fresh ground black pepper to taste. Marinate overnight.

The trick to lamb is to keep it med rare to med...cook it to 140 tops. I like mine at the 135 mark. Rest the meat wrapped in foil for at least 30 minutes.

Great tips from Max,as always.
Not everything in life needs to have the lo/slo methods to render fat and breakdown collagen.

Many things are preferred oven cooked,with maybe a hint of smoke as an accent.

KC,

In honor of your question, I've added a NEW FORUM. This will be the place for all "other" meats. We have a number of lamb posts that you could find by search but I've not really had a place to put them.

Now I do.

Over the next few week's I'll be moving posts around and anything that's meat and doesn't have it's own single category gets put in here.

Where did you find all this" spare time"?

This new forum could turn into something "offal"

Hey, you guys are FAST... I just created it.

Yeah, I've got 3 PC's running on the desk, 2 for work and multi-tasking during a conference call (boring) and this was the easy part, moving lamb.

it's the other 90,000 posts I have to go through. It's a pain, but once it's here, it's here.

Now if I could just get my 101's updated...

quote:

Originally posted by SmokinOkie:
Now if I could just get my 101's updated...

Laptop on the new deck?

quote:

Originally posted by MaxQue:

Laptop on the new deck?

With 3 PC's on my desk, I don't want ANY Laptops or TV's on the deck. It's food, alcohol and relaxation only. Kids wanted to buy me a projector for the deck until they heard my Off Limits.

But I did add an IPhone app to control my stereo

Important point by Tom. Use your smoke lightly on the lamb.

Those IPhones are pretty neat. I have a golf GPS app and a protective case with a backup battery that doubles the phone's battery charge. Can get in a whole round of golf using the GPS. It also figures my handicap and emails me a copy of my round, most of which I prefer not to see. All this while the pork butt smokes (still talking barbecue).

Just found out what Tom was talking about. You have been busy.

I smoked a boneless leg of lamb recently, and it turned out great!! The rub was coarse ground black pepper, kosher salt, and garlic powder, liberally applied. I took the factory netting off the lamb first and tied it up with some kitchen twine before applying the rub.

I set the remote probe to 120F and the smoker to 250F, with a 2 oz. chunk of pear wood. It took about 2 hours to reach temperature. After a couple of hours of FTC, I put it in a 500F oven to crisp it up and raise the internal temperature to 140F.

For serving, I sliced it up and poured the juices from the cutting board and the juices that had gathered in the foil back over the meat. The final product was tender, juicy, looked great, and was completely devoured.

Smoke and lamb are a match made in meat heaven!!

Thanks for all the advice on the lamb and a special 'Thank You Smokin' for putting in extra time and work just for me, and everyone else who smokes outside the 'norm'.

Will be making a trial run this weekend on the lamb.

Thanks again!

Jeff

Bit of a late addition, but we love our lamb in Oz. (not as much as they do in NZ )

I love my lamb with a dry rub, often similar to what I would use for brisket. I have also had great success making lamb "ham", brine and then smoke.