Hey Everyone, So I finished up the lamb today and it got rave reviews.
. It was requested I do the lamb to medium doneness. Temps were at 153˚ in the thickest section when I took it off the fire to get a small section a tad under medium which I think it perfect. I smoked it with some almond for the first hour to not overwhelm the lamb flavor with too much smoke (I do not recommend smoking lamb heavily, although that could be a personal preference). All in all the leg cooked indirect for about 3.5 hours at 275-300. Took it over to the venue sliced it up and plated it. I was fighting the urge to clean up and "dispose" of the bones for them.
. I resisted!
lol OK on to the lamb pics:
Lamb just on the smoker:
45 mins in:
2 hours in:
Off the smoker:
All carved up & plated:
I also smoked 2 sides of salmon along with the lamb. They were seasoned with my salmon rub, which is:
my pork rub (Which I'm calling "Hog Dirt")
and a very little curing salt (like 1/4 of what you would normally use).
They sat for about 12 hours in the fridge then I washed them off, patted them dry, sprinkled on some coarse red and black peppercorns and stuck them back in the fridge to dry the surface. I put them on the smoker @ 255 & smoked them with lychee until the temp reached 135. I'm sorry I didn't get any pics of this plated up but I just broke it up into nice big chunks and served with a home-made mustard-dill sauce! It was out of this world good!
AAAAAND on to the pics:
Vacu-packed and headed for the fridge:
Rinsed off, dried and coated with cracked pepper:
All done and coming off
It was all amazing! The host and party was very pleased to say the least. So there it is, That's how I do lamb & if any of you want a easy way to nail lamb... I urge you to try this...
Thanks for looking!