Whole Lamb (lots of pron)

Cooked a whole lamb today. Not very happy with the results. Never have liked lamb but hoped that it would improve on the smoker.

Ready to Stuff - wild rice mix, onion, poblano peppers and black beans.


Stuffed and tied shut

Rubbed with fresh garlic, rosemary, kosher salt, black pepper. The yellow is from Penzey Bicentennial rub.

Into the cooker befor the crack of dawn.


Temp probe inserted into the center of the stuffing thinking that that would the best place to check. Two problems 1. Walleyworld probe not acurate. 2. Because the ribs are so thin stuffing hotter than the meat.
Foiled at 140 (Stuffing temp)

Pulled to rest at 183 degrees (stuffing temp)

Removed foil after 30 minute rest.

Checked temp with cooper probe - 140 degrees
For those that prefer rare to medium rare was perfect. Sectioned and rewrapped remainder and took to 190. Pulled like pork. (Still tasted like lamb however) :doh: Managed to make it go away. Don't think I will do another this way. Maybe Quarters. Could fit more in at one time.

Next time this platter gets used it will be for a whole hog. Learned a lot on this cook. :thumb:
Thanks for looking.

Put it in a 0600 foiled it a 1030 started the rest at 1250. After I rewrapped it cooked 2 more hours at 300. Hope that helps

Bill - I have to admit that the cook was a success. Went from plate to belly so fast that I didn't even think to get photos that wouls tell more of the story. The leg and shoulder were not as tender as i had hoped. The garlic and rosemary added flavor but didn't over power the base taste. I had cooked lamb once prior to this experience. Did a lot of reading, I think every post on lamb on this forum and others. It just didn't taste the way I had hoped. you know how you get a taste in your mind and if it isn't there it isn't right.