Bone in, Leg of Lamb, with the QView

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lbc970

Fire Starter
Original poster
May 30, 2014
54
20
Carbondale, CO
Last night I started prepping a leg of lamb roast for the smoker. 


Made up a dry rub with:

1/3  cup kosher salt

tablespoons dry mustard

teaspoons coarsely ground black pepper

tablespoon granulated garlic or dried minced garlic, or 1-1/2 teaspoons garlic powder

tablespoon onion powder

teaspoons dried thyme, crushed

teaspoons dried oregano, crushed

teaspoons ground coriander

teaspoons celery seeds


Then I did a light coating of EVOO, and rubbed it down...


Wrapped it in plastic, and put it in the fridge. I am starting the smoker at noon today, and will post up some progress pictures later!

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Last edited:
You gotta love a UDS.
Happy smoken.
David

I have a little chief too, my first smoker, and I thought that thing was awesome. But I love my UDS, one of the best things I have ever built. I have plans for modifications too, even a way to cold smoke in 90° heat...
 
That is the most perfectly cooked slice of lamb I have seen. I can only imagine what smoked lamb tastes like, add to that the perfect doneness..... OMW That looks great!

Thats a grand slam homer if I ever saw one.

Congrats!

     
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Great looking smoke! Love the plate shot!

I was just thinking I need to pull my UDS out and smoke something in it! I use my AMNTS and mailbox mod to cold smoke. The mailbox plugs into one of the 1" intakes of the UDS. Temp stays whatever the ambient temp in the drum was to start. Which in the shade this time of year is too hot for cheese!!!
 
Great looking smoke! Love the plate shot!

I was just thinking I need to pull my UDS out and smoke something in it! I use my AMNTS and mailbox mod to cold smoke. The mailbox plugs into one of the 1" intakes of the UDS. Temp stays whatever the ambient temp in the drum was to start. Which in the shade this time of year is too hot for cheese!!!

Yeah, ambient temp right now is in the nineties for us, bit too warm.

And thanks guys for the great compliments. The lamb was excellent. Now on to ribs!
 
Your results look awesome. What weight was the lamb leg to start with? I'm trying to work out how long to cook my legs of mutton for. Is there a suggested time per kilogram (lb) ratio? Thanks
 
Your results look awesome. What weight was the lamb leg to start with? I'm trying to work out how long to cook my legs of mutton for. Is there a suggested time per kilogram (lb) ratio? Thanks

Don't know about time. I smoke with a remote probe thermometer and shoot for an internal temp. It's done when it's done. If it's too late for dinner, we go to McDonalds.
 
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