Smoking Lamb

Pedro Wilkerson · May 9, 2021

I wanted to try something new and bought a butterflied leg of lamb for the smoker today. What is the ideal internal temperature for it to become shreddable? I keep seeing the standard internal temps of of 135-170 degrees for the rare to well done ranges, but I am curious if it can support higher temperatures like pork shoulder and get into the 195-205 range. All of the recipes keep warning me that it will dry out, but if the fat starts rendering, I would think I'll be ok. Is that the case or would that only work with a fattier lamb shoulder? I'd be curious to hear the thought of someone more experienced in cooking lamb than myself. Thanks in advance.

SmokinAussie · May 9, 2021

You really are better off working with a shoulder for a pulled lamb

Honestly, your best bet is to follow what No.1 has done on this thread here.

http://www.bbq-brethren.com/forum/showthread.php?t=291616.

The "next time" buy a shoulder. Best advice is to always use a cut of meat to it's strengths. In this case with lamb as your first time you do not want to be in a position where you or your family do not like the results and you decide never to do it again.

Do it right the first time and then when you try a shoulder, the family will be looking forward to it from the results of your first successful effort.

Cheers!

Bill

Titch · May 9, 2021

Very good advice above

NoOne · May 9, 2021

Thanks for the call out Bill.

I agree with the shoulder comment.

If you are interested in a smoked leg of lamb instead of a grilled one like mine, go the reverse sear rout. Smoke it until 130-135F then put it over some coals to get a good crust. Hard to have bad lamb that way.

Good luck - looking forward to hearing what you do.

Smoking Lamb

Pedro Wilkerson

MemberGot rid of the matchlight.

SmokinAussie

somebody shut me the fark up.

Titch

somebody shut me the fark up.

NoOne

is one Smokin' Farker

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