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

    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.

    Sent from my iPad using Tapatalk

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