Smokin' a leg of lamb

If you liked it in a slow oven,you could cook it low in a smoker.

Lamb,and its traditional seasonings,have their own distinct flavors,so very little smoke is usually used.

Time will depend on size/cut and doneness desired.

Thanks, Tom. I don't want the smoke to outdo the flavor. Maybe lamb isn't the best thing to try the first time. Maybe I'll throw a T-bone on there too! We're actually having a huge cookout at church, and anyone can bring whatever they want. So it's not my smoker.

I've tried it, and loved it.

Details: http://www.lamaine.com/bbq/lamb.htm

Mainlydave, how long did you smoke your lamb? It looks like your meat weighed 2.38 lbs.

Sorry, but I don't remember, and don't see it in my notes. I'd guess 2-3 hours, but that's just a guess.

Thanks Dave, we love leg of lamb, and especially garlic. Sounds like I will be picking up a leg this week. After the smoke, I will post my success.

Found a similar recipe to yours. The only difference is it calls for a shot of Dry Vermouth. Booze in any recipe is good. Can't wait to try it. Thanks again!

Hay MainelyDave, thanks for a great recipe. Purchased a 4 lb boneless leg of lamb yesterday at Sams. Varied your paste, and bought a small piece of fresh ginger root for 50 cents. Combined ginger, garlic, 1 tbl of oil, and 1 tbl of dry vermouth, and fresh basil in small processor and made a paste. Incerted cloves of garlic throughout the leg, and applied the paste all over the leg. Smoked in my 008, with apple wood for 3 1/2 hours until it reached an internal temperature of 150 de.
Results is outstanding, and it's a keeper.

Thanks for the report. I'll try your modifications next time.