Lamb how I love thee.

Discussion in 'Lamb' started by plex03, Jan 9, 2016.

  1. plex03

    plex03 Newbie

    Bought a ½ leg of lamb (bone in) for my first go at smoking one. 

    Removed the bone, brushed with Olive Oil then seasoned it with Rosemary, Fresh Garlic, Thyme, S&P. Finished with a hasty tie job. (Rain was forecast to move in)


    Smoked it for 2:15 on my electric Brinkmann Smoke 'n' Grill with Cherry chunks and 1 pc. of Mesquite.

    Here's the results:


    Also made my own Tzatziki Sauce to have with it: 

    2 c Plain Greek Yogurt
    ¼ Medium Red Onion (finely minced)

    ¼ c finely minced Cucumber

    1 clove fresh garlic (finely minced)

    1T Lemon Juice

    1T Red Wine Vinegar

    2T Dried Dill Weed
    S&P 

    Pulled the lamb at 145. Wrapped it in foil and a bath towel to rest while insulated, for an hour. Came out to a perfect Medium. 
     
    Last edited: Jan 10, 2016
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Looks great! Now if I could just get the Lamb Haters in the house to get on-board...JJ
     
  3. plex03

    plex03 Newbie

    Thanks, Chef JimmyJ. 

    After tasting it, I can't understand how anyone could hate it. But I hear ya'. Too many people expect it to be gamey which lamb most certainly isn't. 

    Then there's the whole "but it's such a cute animal" crowd. :)

    That's ok, though. More lamb for me. 
     
    Last edited: Jan 9, 2016
  4. smokinpapist

    smokinpapist Smoke Blower

    I think that is due to the lamb we use in the US. The lamb in Europe is way better. My wife doesn't like lamb here but loves it in Italy.


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