ok... here it goes!

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

duck killer 1

Smoking Fanatic
Original poster
SMF Premier Member
Nov 22, 2009
387
13
Rolla, MO
gonna do my first leg of lamb, bone in, tomorrow. i've been reading the threads on this subject tonite and i gotta tell ya it looks good! i just hope i can get it right the first time. i'll be using my traeger 070 and applewood pellets. prolly do as the pro's say and do the garlic and rosemary thing. wish me luck!
 
Good luck to ya dk! Remember, if there's no q-view, it never happened!
icon_wink.gif
 
One thing about Lamb, don't overcook it. Internals no higher than 140'.

Good luck.
 
Be aware of one strange fact that I've noticed. Pound for pound a bone in leg of lamb will come up to temp much faster than a piece of beef or pork. I have no idea why, but have experienced this every time. Check your temos sooner than you would normally. I'd say starting at 2 hrs.

Good luck to you, you are in for a real treat!
PDT_Armataz_01_34.gif
 
Good Luck Duck With The Lamb...
PDT_Armataz_01_34.gif


Geez, Ducks Eating Lambs, What Next, Sheep Eating Wolves?
 
sorry havent posted the q-view yet. i should be able to do it tomorrow. lemmee just say it turned out real well!
 
ok here's the qview i promised

b4 the rub


after the rub


in the smoker


the traeger


OMG! that looks good!
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky