Bone in, Leg of Lamb, with the QView

Discussion in 'Lamb' started by lbc970, Aug 7, 2014.

  1. lbc970

    lbc970 Fire Starter

    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!

    [​IMG]
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    Last edited: Aug 7, 2014
    smokin49erfan, disco and foamheart like this.
  2. Your off to a good start.

    [​IMG]

    Happy smoken.

    David
     
  3. knifebld

    knifebld Smoking Fanatic

    Looking good to me, have not done lamb yet!
     
  4. lbc970

    lbc970 Fire Starter

    And we're off!

     
    Last edited: Aug 7, 2014
  5. lbc970

    lbc970 Fire Starter


    4 hours at 225, with an IT of 141, off the the grill for a reverse sear!



    All wrapped up, dinner in 2 hours!

     
  6. Looks good!

    Happy smoken.

    David
     
  7. You gotta love a UDS.

    Happy smoken.

    David
     
  8. lbc970

    lbc970 Fire Starter


    Hanging, yeah!
     
  9. lbc970

    lbc970 Fire Starter

     
  10. lbc970

    lbc970 Fire Starter

    Now that dinner is done, GO BRONCOS!
     
  11. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    This looks soooo good! I need a napkin to wipe my mouth just from the pictures.

    Great post and great qview.

    [​IMG]

    Disco 
     
  12. lbc970

    lbc970 Fire Starter

    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...
     
  13. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    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!

          [​IMG]
     
  14. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    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!!!
     
  15. lbc970

    lbc970 Fire Starter

    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!
     
  16. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member



    I dont have a photo of it connected to the UDS, but here is the mailbox hooked to the Mini-WSM. Connects the same way on the UDS. The PVC parts aren't glued. I found its easiest to crew the pvc nipple into the valve, then slip the rest on. Works great on both the Mini and UDS!
     
    dcurry1844 likes this.
  17. This is exactly what I was looking for in a recipe for a lamb roast!

    Let'er Smoke
     
  18. lbc970

    lbc970 Fire Starter

    Its a great tasting lamb. Good luck!
     
  19. babe899

    babe899 Newbie

    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
     
  20. lbc970

    lbc970 Fire Starter

    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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