Boneless lamb roast with Qview

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rbranstner

Smoking Guru
Original poster
OTBS Member
Oct 18, 2007
5,698
39
West Fargo, ND / Northern MN
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.
 
Man that looks mouthwatering. Fantastic!!!
I think that is deserving of some points there. Nice pictures as well. One of the better cuts of meat I've seen in some time
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Whats kind of funny is I was talking to some of my buddies yesterday and I told them I was making lamb and two or three of them said gross I can't stand lamb. I don't understand why some people don't like lamb. I guess its like anything if you don't have it cooked right you can have a bad experience.
 
Well you wouldn't hear any of that sort of stuf from this household and that for sure. We love our lamb here and you have really done a great job on yours too.
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For smoking a great hunk of meat and doing it so well.
 
My father-in-law was out of town and was soooo jealous that my mother-in-law got to eat smoked Lamb. He loves lamb and even loves it better when it is cooked to Med. I guess I will just have to make another one.
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