8LB Leg of Lamb ready for smoke!

Discussion in 'Lamb' started by dandan, Apr 4, 2010.

  1. dandan

    dandan Newbie

    Were getting ready to put the lamb on the pit this morning. The pit i started at 8am so its gonna be running pefrect. We seasoned it last night with salt,pepper, Thyme,Rosemary and stuffed slits with cloves of garlic then foodsaved it overnight. I will be posting pics in a bit, going to be smoked over Fresh Hickory from my land. Shoulb be an amazing feast for Easter.

    Happy Easter all!


    Pics to soon be posted!
  2. Mmmmm sounds good already[​IMG]
  3. bbally

    bbally Master of the Pit OTBS Member

    Pictures I call for pictures!!!!!
  4. rw willy

    rw willy Smoking Fanatic OTBS Member

    Sounds great! Howd it go?
    Fresh hickory? Watch the creosote.
  5. fire it up

    fire it up Smoking Guru OTBS Member

    I second that!
  6. dandan

    dandan Newbie

    Was Amazing , had fresh hickory cooked for about 6.5hrs and let rest covered in foil for an hour. I pulled it out when my meat thermometer read 148. Of course i didnt get pics of the final done piece but one of before and about an hour on the smoker. Ill get to post those later today, But the lamb was the star of the party haha!


Share This Page