Questions about smoking a leg of lamb

altered states · 12-25-2010, 10:56 AM

I've got a 7.5 pound bone-in leg of lamb. Plan to stuff it with some garlic cloves. Rub down the exterior with some oil, garlic, salt and pepper. Cook it in a UDS.

What temp would you recommend in the smoker? Estimated time to cook this chunk of meat?

Thanks for any advise you can give a novice cook. Merry Christmas!

Littlederringer · 12-25-2010, 11:08 AM

Try smoker temp at 225 - 250 degrees F. Smoke with Alder, pecan, grape is best. Internal meat temp 140 Degrees F [Rare] Well done 160 Degrees F

altered states · 12-25-2010, 12:33 PM

Thank you, sir. It is in the smoker - holding steady at 230 deg. F.

Moose · 12-25-2010, 12:48 PM

I'd give it a go doing hot and fast, which is how I do most of my smokes on the UDS. Temp around 275-325. It will also shorten your cook time considerably, by up to 50%. I'd pull it when it hits 150 and let rest for 30 mins. If you can get some fresh rosemary, I'd add that to your rub as well...post pics of your cook!

Drew · 12-25-2010, 07:36 PM

Remember to post pics when it is done

bigabyte · 12-25-2010, 09:09 PM

Hope it was a good one! Merry Christmas!

12-25-2010, 10:56 AM	#1
altered states Found some matches. Join Date: 05-17-10 Location: Nampa, Idaho	Questions about smoking a leg of lamb I've got a 7.5 pound bone-in leg of lamb. Plan to stuff it with some garlic cloves. Rub down the exterior with some oil, garlic, salt and pepper. Cook it in a UDS. What temp would you recommend in the smoker? Estimated time to cook this chunk of meat? Thanks for any advise you can give a novice cook. Merry Christmas!

12-25-2010, 12:48 PM	#4
Moose somebody shut me the fark up. Join Date: 10-12-08 Location: Gallatin, TN Name/Nickname : Richard	I'd give it a go doing hot and fast, which is how I do most of my smokes on the UDS. Temp around 275-325. It will also shorten your cook time considerably, by up to 50%. I'd pull it when it hits 150 and let rest for 30 mins. If you can get some fresh rosemary, I'd add that to your rub as well...post pics of your cook! __________________ Moose *Showcase Your Cooking in the BBQ Brethren Throwdowns!* 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com

12-25-2010, 09:09 PM	#6
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Hope it was a good one! Merry Christmas! __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

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12-25-2010, 11:08 AM	#2
Littlederringer Found some matches. Join Date: 11-26-10 Location: Seattle, WA / Katy, TX	Try smoker temp at 225 - 250 degrees F. Smoke with Alder, pecan, grape is best. Internal meat temp 140 Degrees F [Rare] Well done 160 Degrees F

12-25-2010, 12:33 PM	#3
altered states Found some matches. Join Date: 05-17-10 Location: Nampa, Idaho	Thank you, sir. It is in the smoker - holding steady at 230 deg. F.

12-25-2010, 07:36 PM	#5
Drew Full Fledged Farker Join Date: 10-16-10 Location: Adelaide, Australia	Remember to post pics when it is done