Well I got around to making a lamb roast that I have had in the freezer since last summer. I cooked it at around 225 for for 3 hours and I pulled it when the internal temp reached 143. It was nice a pink but not too rare. I seasoned lamb with salt, pepper, garlic & onion powder, rosemary and a herb blend that my wife fell in love with over in France called Herb De Provence. It is normally pretty expensive stuff but she found it at TJ Max for $5.
The lamb had the bone removed so it was kind of a crazy looking piece of meat.
All tied up and ready to sit in the fridge for a while.
Just off the UDS resting in foil for a while.
Sliced picture. Nice and pink and very juicy.
Served with with some corn and fried taters with onions
Thanks for look at my smoke.
The lamb had the bone removed so it was kind of a crazy looking piece of meat.
All tied up and ready to sit in the fridge for a while.
Just off the UDS resting in foil for a while.
Sliced picture. Nice and pink and very juicy.
Served with with some corn and fried taters with onions
Thanks for look at my smoke.