G'Day Bruces'
Hopefully this entry will encourage some more btrethren to be "Lamb Virgins No More"?
Here's how to do it hot and fast, give it plenty of smoke and have a delicious dinner!
This lamb came from my parants hobby farm, so I was really keen to do it justice!
First, I traditionally prepped this with slivers of garlic and fresh rosemary. Then the lamb was seasoned with black pepper and marinated in white wine.
(Frances was making an apple pie at the same time... not part of the recipe)
I then rubbed the lamb with this new rub I got from Hong Kong... which was actually imported from South Africa. It was really fragrant.
Then into the smoker using lump and oak at 300F
This is about 2hrs in, and by that stage I was running at 325-350F
Cooked to an internal of 140F. Went through lots of oak too, but with a small hot fire it burned clean as a whistle...
The leg was then properly rested for 2 hours in foil, towel and cooler
Ready for carving:
A few slices in:
This might look a bit rare for some people, but trust me, this is about how I like it. Don't be to concerned about seeing it this pink. Rare lamb is supposed to look this pink. If you're worried about this colour, just go up to 155F internal, and this will give you a nice balance that should pleasse most people. What is important to note is the EVENNESS of the colour, meaning it's well rested and well cooked. There's no part of the lamb that is raw.
We had this with pumkin, potatoes, beans with mustard viniagrette... and char grilled zucchini!
No complaints from the family!
Thanks for looking!
And... don't tell me you "must try that sometime"... Just go out and DO IT!
You won't regret it!
Cheers!
Bill
Hopefully this entry will encourage some more btrethren to be "Lamb Virgins No More"?
Here's how to do it hot and fast, give it plenty of smoke and have a delicious dinner!
This lamb came from my parants hobby farm, so I was really keen to do it justice!
First, I traditionally prepped this with slivers of garlic and fresh rosemary. Then the lamb was seasoned with black pepper and marinated in white wine.
(Frances was making an apple pie at the same time... not part of the recipe)
I then rubbed the lamb with this new rub I got from Hong Kong... which was actually imported from South Africa. It was really fragrant.
Then into the smoker using lump and oak at 300F
This is about 2hrs in, and by that stage I was running at 325-350F
Cooked to an internal of 140F. Went through lots of oak too, but with a small hot fire it burned clean as a whistle...
The leg was then properly rested for 2 hours in foil, towel and cooler
Ready for carving:
A few slices in:
This might look a bit rare for some people, but trust me, this is about how I like it. Don't be to concerned about seeing it this pink. Rare lamb is supposed to look this pink. If you're worried about this colour, just go up to 155F internal, and this will give you a nice balance that should pleasse most people. What is important to note is the EVENNESS of the colour, meaning it's well rested and well cooked. There's no part of the lamb that is raw.
We had this with pumkin, potatoes, beans with mustard viniagrette... and char grilled zucchini!
No complaints from the family!
Thanks for looking!
And... don't tell me you "must try that sometime"... Just go out and DO IT!
You won't regret it!Cheers!
Bill
