Smoked Lamb Recipe

Hi There... have a look at this and see if your smoker is OK for this...

http://www.bbq-brethren.com/forum/showthread.php?t=79323

It's better to use charcoal, and not wood if you can do so. Looking at the pic of your smoker though does not really give enough info on how it really works. Some internal photo's would really help.

As for American Sauces... you do not really need them on Lamb in my opinion, but a good rub can sure help. Salt, pepper, and really...... any Asian / Indian spice mix will do lamb justice. As a guide, I particularly like celery seed with lamb, as well as paprika, tumeric, rosemary, thyme, Bay leaves, coriander... you can just keep going really... Lamb is quite forgiving. It's hard to overseason it.

To prevent it being dry, use a water bath if you can, plus cook at a very low temp for as long as you can... 7-8-10 hours.... at 210F. Hard to say at what temp to pull it out though, because it really depends on your local conditions and the hygiene of the meat.

Hope some of this can help. I'd love to see some more pictures of that smoker.

Cheers!

I've done bone-in leg of lamb and I smoked it at 220-230 F until it gets to 135 F (internal temp). I use about a handful of hickory chips in charcoal sprinkled on during the cook. It takes about 3-4 hours or so to cook. I don't use a rub, I just spread salt, pepper, and dried rosemary on about an hour before cooking to let the lamb shine.

Ok, no problem. A UDS it is! Well done.

Just a little help, if you want the pics to appear directly, you have to press the button that looks like a mountain and copy in the link there. If you can't see the mountain button, then you have to adjust your preferences in the CP. There are numerous threads for Newbies to learn how to do this. I'm pretty new myself really...

Anyway, that sounds fine... using lump is best. It's really up to you whether to inject or not. Some people swear by it, some people don't believe in it. I've never injected a lamb, but I'm doing a leg tomorow and I might try that. I do recommend a water bath if you can do it... and 160F is probably a good temp to pull off. Not too high, but high enough. Seems to me it looks like you pretty much know what you're doing.

Enjoy, and post some pics of the results!

Cheers!

Bill

I'm doing a leg tomorrow too, using garlic and rosemary, salt and pepper rub, on the inside a little mustard,brown sugar,mint, salt and pepper.Good luck.:-D

I use garlic , rosemary, ground pepper, and course salt . Rosemary and garlic is minced.Spred on counter and roll meat over to pick up all of the spices. I also put some on the inside.

My son is waiting for the chicken
http://c2.ac-images.myspacecdn.com/i...8c182f2d89.jpg

Looks like you have a fine son there.
jon

Are you sure Acacia is OK to use as a smoking wood?

I've always been told to avoid Acacia because some species are toxic....