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Unread 12-30-2011, 10:33 AM   #1
The OC Kid
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Default smoked lamb

I am thinking of smoking a lamb roast this weekend. I am never smoked lamb before. My question to the group is does anybody have any recomendations for the dry rub or any tips on smoking the lamb.

I was thinking about using a dry rub consisting with salt, pepper, cayanne pepper, garlic salt, smoked paparika, cumin, all spice, and possibly a couple of other spices from cabinet.
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Unread 12-30-2011, 10:48 AM   #2
Babbling Farker

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THIS is all you need for lamb...

1 - 100 lb. self-made cylinder grill/smoker
1 - 100 lb. self-made cylinder smoker
1 - 20 gal. self-made grill/smoker
1 - 25 gal. self-made vertical smoker
1 - 120 gal. self-made trailer stick-burner
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Unread 12-30-2011, 10:50 AM   #3
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Originally Posted by Phrasty View Post
THIS is all you need for lamb...


Mint leaves work for me as well....and some lemon juice
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Last edited by Phubar; 12-30-2011 at 01:22 PM..
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Unread 12-30-2011, 11:27 AM   #4
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Salt and pepper maybe stud it with garlic
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Unread 12-30-2011, 12:39 PM   #5
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I have cooked a LOT of lamb.
I have butterflied it and grilled it on high heat. I have oven roasted it, I have grilled chops, etc.

The best lamb I have EVER had was last week. here is what i did:

6lb boneless leg O' lamb (I used boneless 'cause I planned to slice it thin for salad)
Rubbed it with a greek inspired rub of:
  • 2 teaspoons dried oregano
  • 1-1/2 teaspoons onion powder
  • 1-1/2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1 teaspoon fresh ground black pepper
  • 1 teaspoon beef-flavored bouillon granules
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
Put it on smoker with oak wood at 225 and cooked until Internal temp (IT) of 130 (3-4 hours).
Let rest for 30 minutes, and sliced.
Sir Porkalot aka John

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Unread 12-30-2011, 12:54 PM   #6
somebody shut me the fark up.

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All sounds good to me. I like my lamb cooked to an IT of 120 and it carries over to 125 to 130 depending on size, but all that "done temp" stuff is personal preference of course.
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