Smoked Lamb Recipe

whynotnaveen · 03-19-2010, 05:54 AM

I am new to this forum. Here is my newly built smoker.
http://c3.ac-images.myspacecdn.com/i...739349881a.jpg

1) Can anyone give me a good Lamb (Bone in) lamb recipe? (I can't get your sauces. So plz give recipe with indian spices?)

2) I am going to use Acacia wood for smoke. How much wood I have to use?

3) You folks are using some rub. Whether it is sweet or hot?
4) At What internal temperature I have to pull out (Meat should be well done)?

5) To prevent Lamb becoming dry & stringy what I have to do?

SmokinAussie · 03-19-2010, 07:14 AM

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

http://www.bbq-brethren.com/forum/sh...ad.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!

Big_T_BBQ · 03-19-2010, 02:06 PM

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.

whynotnaveen · 03-19-2010, 09:42 PM

Thank you for the replies.

I want the meat to be well done. Shall I go upto 160°F? I am using lump charcoal.
It is nothing but a custom made UDS. Why my pics are directly not visible here? I want to have apple flavor. Whether I have to squirt the apple juice on the meat or inject some apple juice into the meat?

Fire Basket
http://c1.ac-images.myspacecdn.com/i...5a5c174ae8.jpg

3 ball valves like this
http://c3.ac-images.myspacecdn.com/i...07c87f4e4e.jpg

http://c2.ac-images.myspacecdn.com/i...c9d1012329.jpg

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

SmokinAussie · 03-19-2010, 11:01 PM

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

whynotnaveen · 03-19-2010, 11:26 PM

Thank you aussie.

I will post the pics of tomorrow's cook.

Paulmark · 03-19-2010, 11:32 PM

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.

woodwardbbq · 03-20-2010, 07:59 AM

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.

jonboy · 03-22-2010, 09:44 AM

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

whynotnaveen · 03-22-2010, 11:51 PM

Quote:

Originally Posted by jonboy

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

Thank you for your compliments.

SmokinRoo · 03-23-2010, 04:23 AM

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....

whynotnaveen · 03-23-2010, 04:41 AM

Quote:

Originally Posted by SmokinRoo

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....

I also don't have any personal experience. I am now started smoking with guava wood.

03-19-2010, 05:54 AM	#1
whynotnaveen Got Wood. Join Date: 01-07-10 Location: Chennai, India	Smoked Lamb Recipe I am new to this forum. Here is my newly built smoker. http://c3.ac-images.myspacecdn.com/i...739349881a.jpg 1) Can anyone give me a good Lamb (Bone in) lamb recipe? (I can't get your sauces. So plz give recipe with indian spices?) 2) I am going to use Acacia wood for smoke. How much wood I have to use? 3) You folks are using some rub. Whether it is sweet or hot? 4) At What internal temperature I have to pull out (Meat should be well done)? 5) To prevent Lamb becoming dry & stringy what I have to do?

03-19-2010, 07:14 AM	#2
SmokinAussie somebody shut me the fark up. Join Date: 10-19-09 Location: Gold Coast, Queensland! (Finally Escaped Melbourne) Name/Nickname : Bill	Hi There... have a look at this and see if your smoker is OK for this... http://www.bbq-brethren.com/forum/sh...ad.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! __________________ A butterflies wings. About to bring down everything...

03-19-2010, 11:01 PM	#5
SmokinAussie somebody shut me the fark up. Join Date: 10-19-09 Location: Gold Coast, Queensland! (Finally Escaped Melbourne) Name/Nickname : Bill	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 __________________ A butterflies wings. About to bring down everything...

03-19-2010, 02:06 PM	#3
Big_T_BBQ Full Fledged Farker Join Date: 02-16-10 Location: San Jose, CA	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.

03-19-2010, 09:42 PM	#4
whynotnaveen Got Wood. Join Date: 01-07-10 Location: Chennai, India	Thank you for the replies. I want the meat to be well done. Shall I go upto 160°F? I am using lump charcoal. It is nothing but a custom made UDS. Why my pics are directly not visible here? I want to have apple flavor. Whether I have to squirt the apple juice on the meat or inject some apple juice into the meat? Fire Basket http://c1.ac-images.myspacecdn.com/i...5a5c174ae8.jpg 3 ball valves like this http://c3.ac-images.myspacecdn.com/i...07c87f4e4e.jpg http://c2.ac-images.myspacecdn.com/i...c9d1012329.jpg My son is waiting for the chicken http://c2.ac-images.myspacecdn.com/i...8c182f2d89.jpg

03-19-2010, 11:26 PM	#6
whynotnaveen Got Wood. Join Date: 01-07-10 Location: Chennai, India	Thank you aussie. I will post the pics of tomorrow's cook.

03-19-2010, 11:32 PM	#7
Paulmark is One Chatty Farker Join Date: 08-05-09 Location: Stockton CA	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.

03-20-2010, 07:59 AM	#8
woodwardbbq Got Wood. Join Date: 03-12-10 Location: Woodward,IA	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.

03-22-2010, 09:44 AM	#9
jonboy is One Chatty Farker Join Date: 01-14-07 Location: Mount Washington, Kentucky	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

03-23-2010, 04:23 AM	#11
SmokinRoo Knows what a fatty is. Join Date: 07-10-07 Location: Melbourne Australia	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....