Escopeton
Found some matches.
- Joined
- Oct 31, 2013
- Location
- Albuquerque, NM
Smoked leg of lamb. It came out very nice.
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Smoked Leg of Lamb
- Thread starter Escopeton
- Start date
-
- Tags
- leg of lamb smoke lamb
sliding_billy
somebody shut me the fark up.
Looks delicious.
TSGlover
Knows what a fatty is.
- Joined
- Oct 30, 2013
- Location
- The Woodlands TX
How long did it take to smoke?
Titch
somebody shut me the fark up.
That looks nice and moist
It sure did come out nice
BobM
Babbling Farker
- Joined
- Feb 16, 2012
- Location
- Long Island, NY
That looks great! :thumb:
MisterChrister
Quintessential Chatty Farker
- Joined
- Apr 28, 2012
- Location
- Wis-con-sin
Gorgeous! Any chance of cooking details?
jbuntingsr
Full Fledged Farker
- Joined
- Apr 29, 2012
- Location
- Lincoln, De
Looks good
Skidder
Babbling Farker
- Joined
- Feb 2, 2008
- Location
- Westfield,Ma.
Our favorite around here! Thanks
Escopeton
Found some matches.
- Joined
- Oct 31, 2013
- Location
- Albuquerque, NM
Here is how I went about it.
Rub:
Two tbs of kosher salt.
one teaspoon of cumin, ground.
one teaspoon of New Mexico Red Chile, ground.
Three large cloves of garlic, minced.
one teaspoon of freshly ground black pepper.
I boned the leg and butterflied it. I trimmed all the silver skin and excess fat off. Then, I used regular yellow mustard and spread a light coat of it and rubbed the above ingredients in. The leg was put together (without bone) and tied up with kitchen twine. A drizzle of olive oil was put on it when it went into the smoker.
I smoked it over briquettes with some hickory chunks as smoke for 3 hours and a half at 225. It rested off the heat for about a half an hour.
Rub:
Two tbs of kosher salt.
one teaspoon of cumin, ground.
one teaspoon of New Mexico Red Chile, ground.
Three large cloves of garlic, minced.
one teaspoon of freshly ground black pepper.
I boned the leg and butterflied it. I trimmed all the silver skin and excess fat off. Then, I used regular yellow mustard and spread a light coat of it and rubbed the above ingredients in. The leg was put together (without bone) and tied up with kitchen twine. A drizzle of olive oil was put on it when it went into the smoker.
I smoked it over briquettes with some hickory chunks as smoke for 3 hours and a half at 225. It rested off the heat for about a half an hour.
grillinguy247
is one Smokin' Farker
Looks great and thanks for sharing. :thumb:
Escopeton
Found some matches.
- Joined
- Oct 31, 2013
- Location
- Albuquerque, NM
...opps,
I forgot to add to the rub ingredients; two sprigs of rosemary, minced.
I forgot to add to the rub ingredients; two sprigs of rosemary, minced.
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